Chocolate Peanut Butter Layer Dessert

Why You’ll Love This Recipe

This dessert is a peanut butter and chocolate lover’s dream. It’s easy to assemble, completely no-bake, and incredibly versatile. The layered look makes for a beautiful presentation, while the chilled, creamy texture makes it perfect for warm weather or holiday gatherings. It’s a comforting, make-ahead dessert that tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Crushed chocolate sandwich cookies (like Oreos)
• Melted butter
• Cream cheese
• Powdered sugar
• Creamy peanut butter
• Whipped topping (like Cool Whip)
• Instant chocolate pudding mix
• Cold milk
• Optional toppings: chocolate shavings, chopped peanuts, mini peanut butter cups

Directions

1. In a bowl, combine crushed chocolate cookies with melted butter and mix until well blended. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Place in the fridge to chill.
2. In a mixing bowl, beat the cream cheese, powdered sugar, and peanut butter until smooth and creamy. Fold in one cup of whipped topping.
3. Spread the peanut butter mixture evenly over the chilled crust.
4. In a separate bowl, whisk together the chocolate pudding mix and cold milk until thickened. Let sit for a minute to fully set, then spread over the peanut butter layer.
5. Top with the remaining whipped topping, spreading it evenly across the pudding layer.
6. Chill the dessert in the refrigerator for at least 4 hours, or until fully set.
7. Before serving, garnish with chocolate shavings, mini peanut butter cups, or chopped peanuts if desired.
8. Slice and serve chilled.

Servings and timing

This recipe serves 12–15 people.
Prep time: 25 minutes
Chill time: 4 hours
Total time: about 4 hours 25 minutes

Variations

• Graham cracker crust: Use graham crackers or a peanut butter cookie crust instead of chocolate cookies.
• Double chocolate: Add a layer of chocolate chips or ganache between the pudding and whipped topping.
• Nut-free version: Use sunflower seed butter instead of peanut butter for an allergy-friendly alternative.
• Add banana slices: Layer fresh banana slices between the peanut butter and pudding layers for added flavor.
• Top with crushed cookies or candy: Try Reese’s Pieces, peanut M&Ms, or chocolate sprinkles for extra crunch and color.

Storage/Reheating

Store the dessert covered in the refrigerator for up to 5 days.
Freezing is not recommended, as the texture of the whipped topping and pudding may be affected.
This is a chilled dessert and should not be reheated.

FAQs

Can I make this dessert in advance?

Yes, it’s ideal for making a day ahead and tastes even better after chilling overnight.

What kind of pudding should I use?

Instant chocolate pudding works best. Avoid cook-and-serve pudding, which won’t set properly in a layered dessert.

Can I use homemade whipped cream?

Yes, just whip heavy cream with a bit of powdered sugar until stiff peaks form and use it in place of the whipped topping.

Can I make this gluten-free?

Yes, use gluten-free chocolate sandwich cookies and confirm all other ingredients are gluten-free.

Is this dessert freezer-friendly?

It’s best enjoyed fresh or refrigerated. Freezing may cause separation and texture changes.

Can I use crunchy peanut butter?

Yes, if you want a bit of texture in the peanut butter layer, crunchy peanut butter works well.

How thick should each layer be?

Each layer should be evenly spread, with about ¼ to ½ inch thickness, depending on the pan and total volume.

How do I crush the cookies for the crust?

Use a food processor or place them in a sealed bag and crush with a rolling pin until fine crumbs form.

Can I use other pudding flavors?

You can try vanilla or peanut butter-flavored pudding, but chocolate complements the peanut butter layer best.

What can I use instead of cream cheese?

Mascarpone is a good substitute for a milder flavor and equally creamy texture.

Conclusion

Chocolate peanut butter layer dessert is the perfect make-ahead, crowd-pleasing treat. With its creamy layers, rich flavors, and no-bake ease, it’s a dessert that always delivers. Whether you’re preparing for a potluck, holiday dinner, or casual weekend treat, this indulgent layered dessert is sure to disappear fast.

Chocolate Peanut Butter Layer Dessert

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chocolate peanut butter layer dessert is a no-bake treat with layers of crushed cookie crust, creamy peanut butter filling, chocolate pudding, and fluffy whipped topping. It’s rich, creamy, and perfect for feeding a crowd.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 25 minutes
• Yield: 12–15 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 package (14.3 oz) chocolate sandwich cookies (like Oreos), crushed
• 1/2 cup (1 stick) unsalted butter, melted
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 3/4 cup creamy peanut butter
• 16 oz whipped topping (like Cool Whip), divided
• 2 packages (3.9 oz each) instant chocolate pudding mix
• 3 cups cold milk
• Optional toppings: chocolate shavings, chopped peanuts, mini peanut butter cups

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl, combine crushed cookies and melted butter. Press firmly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the filling.
2. In a mixing bowl, beat cream cheese, powdered sugar, and peanut butter until smooth. Fold in 1 cup of whipped topping.
3. Spread the peanut butter mixture evenly over the chilled crust.
4. In a separate bowl, whisk together the chocolate pudding mixes and cold milk until thickened. Let sit for 1–2 minutes, then spread over the peanut butter layer.
5. Spread remaining whipped topping evenly over the pudding layer.
6. Chill for at least 4 hours or until fully set.
7. Before serving, garnish with optional toppings like chocolate shavings, peanuts, or peanut butter cups.
8. Slice and serve chilled.

Notes

• Use a food processor for finely crushed cookies, or crush in a sealed bag with a rolling pin.
• Homemade whipped cream can be used—just whip to stiff peaks.
• Layer bananas between the peanut butter and pudding for extra flavor.
• To make it gluten-free, use GF sandwich cookies and verify all ingredients.
• Best when made a day in advance and chilled overnight.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 27g
• Sodium: 300mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 30mg