Go Back

Peanut Butter Cookie Dessert

A delightful layered dessert featuring a crunchy cookie crust, rich chocolate pudding, and a cloud-like peanut butter cream, perfect for gatherings or an afternoon treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 16 ounces peanut butter sandwich cookies, crushed Reserve 8 to 9 cookies to crush for topping
  • 8 tablespoons unsalted butter, melted
For the filling
  • 1 1/2 cups milk Use very cold milk for best results
  • 3.9 ounces instant chocolate pudding
  • 4 ounces cream cheese, softened Beat until smooth
  • 1/2 cup powdered sugar Gradually mix into cream cheese
  • 1/2 cup creamy peanut butter Beat into cream cheese mixture
  • 8 ounces Cool Whip Use chilled
For the topping
  • 1/2 cup milk chocolate chips
  • 1/2 cup peanut butter chips
  • 6 pieces reserved peanut butter sandwich cookies, crushed

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Lightly spray an 8×8-inch square baking pan with nonstick cooking spray.
  2. In a small mixing bowl, combine the crushed cookies and the melted butter. Stir to coat all crumbs and press the mixture into the bottom of the pan.
  3. Bake for 10 minutes and let cool completely.
  4. In another bowl, mix the chocolate pudding with cold milk until thickened and spread over the cooled crust.
  5. In a medium bowl, beat cream cheese until smooth, then add peanut butter and beat again. Gradually mix in the powdered sugar.
  6. Spread this mixture over the chocolate pudding layer.
  7. Top with whipped topping, and sprinkle with chocolate chips and crushed cookies.
  8. Chill in the refrigerator for at least 2 hours before cutting into 2-inch squares.

Notes

Serve slightly chilled for best texture. Cut with a warm, dry knife for cleaner edges.