Description
A no-bake layered dessert featuring a crunchy Oreo crust, creamy peanut butter filling, chocolate pudding, and whipped topping—perfect for peanut butter lovers.
Ingredients
Units
Scale
- 36 Oreo cookies, crushed
- 6 tablespoons butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping (like Cool Whip), divided
- 2 (3.9 oz) packages instant chocolate pudding mix
- 3 cups cold milk
- 1/2 cup chopped peanuts (optional)
- Chocolate syrup or shavings for garnish (optional)
Instructions
- In a medium bowl, mix crushed Oreos with melted butter. Press into the bottom of a 9×13-inch dish to form a crust. Chill in the refrigerator for 10 minutes.
- In a large bowl, beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in half of the whipped topping.
- Spread the peanut butter mixture over the chilled crust.
- In another bowl, whisk together the chocolate pudding mix and cold milk until thickened, about 2 minutes.
- Spread the pudding over the peanut butter layer.
- Top with the remaining whipped topping and smooth it out evenly.
- Sprinkle chopped peanuts and drizzle chocolate syrup or add chocolate shavings on top if desired.
- Refrigerate for at least 4 hours before serving, or overnight for best results.
Notes
- Use double-stuffed Oreos for an extra creamy crust.
- This dessert can be made a day ahead and stored in the fridge until serving.
- Swap chocolate pudding for vanilla or butterscotch for a different twist.
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 26g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg