Description
Rich chocolate and creamy peanut butter merge in this irresistible Chocolate Peanut Butter Lush dessert. Layers of graham cracker crust, silky pudding, and whipped cream create a heavenly treat that melts in your mouth, leaving you craving another blissful bite.
Ingredients
Scale
Base Layer:
- 3 cups Oreo cookie crumbs
- 6 tablespoons (85 grams) butter, melted
Cream Cheese and Peanut Butter Layer:
- 8 ounces (226 grams) cream cheese, softened
- 1¼ cups powdered sugar
- 1 cup creamy peanut butter
- 8 ounces (226 grams) Cool Whip, thawed
Pudding and Topping Layer:
- 1 box (5.9 ounces / 167 grams) chocolate instant pudding mix
- 3 cups half and half
- 8 ounces (226 grams) Cool Whip
- Chopped mini Reese’s peanut butter cups
- ½ cup (128 grams) peanut butter, warmed
Instructions
- Pulverize Oreo cookies into fine crumbs, then blend thoroughly with melted unsalted butter until uniformly moistened. Firmly compact the mixture into the bottom of a 9×13 inch (23×33 centimeters) baking pan, creating a solid, even foundation. Chill in the freezer for 20 minutes to set the base.
- In a large mixing bowl, whip cream cheese and powdered sugar until silky and lump-free. Gently fold in creamy peanut butter and whipped topping, blending on low speed until ingredients are completely integrated. Carefully spread this luxurious mixture evenly over the chilled Oreo crust.
- Prepare the chocolate pudding layer by whisking instant pudding mix with half-and-half cream until the mixture transforms into a smooth, thick consistency. Distribute the pudding evenly across the peanut butter cheesecake layer.
- Crown the dessert with a generous layer of whipped topping, covering the entire surface. Refrigerate the assembled dessert for a minimum of 8 hours to allow flavors to meld and texture to set.
- Just before serving, garnish with roughly chopped Reese’s Peanut Butter Cups and drizzle with warmed peanut butter for an indulgent finishing touch.
Notes
- Chill the crust thoroughly to create a solid, crisp base that prevents crumbling when serving.
- Use room temperature cream cheese to ensure a smooth, lump-free peanut butter cheesecake layer.
- Opt for instant chocolate pudding mix for quick setting and best flavor consistency.
- Refrigerate the dessert overnight to allow layers to set and flavors to meld perfectly.
- Prepare Reese’s and peanut butter drizzle just before serving to maintain fresh, vibrant toppings.
- Make this dessert ahead of time as it keeps well in the refrigerator for 3-4 days when covered tightly.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 425 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 45 mg