Description
A no-bake layered dessert that combines the iconic flavors of chocolate and peanut butter, featuring a crunchy Oreo crust and creamy layers.
Ingredients
Scale
- 36 Oreo Cookies, crushed
- 6 tablespoons Unsalted Butter, melted
- 8 oz Cream Cheese, softened
- 0.25 cup Granulated White Sugar
- 2 tablespoons Whole Milk
- 1 cup Creamy Peanut Butter
- 1 cup Whipped Topping (Cool Whip), thawed
- 2 packages (3.9 oz each) Instant Chocolate Pudding Mix
- 3.25 cups Whole Milk (cold)
- 1.5 cups Whipped Topping (remaining)
- 1 cup Mini Chocolate Chips
Instructions
- Press and chill the Oreo base: Pulse your 36 Oreo cookies in a food processor until they form fine crumbs. Stir the cookie crumbs and melted butter together until resembling wet sand. Press the mixture into a 9×13-inch baking dish and refrigerate to set.
- Whip the velvet peanut butter fluff: In a large bowl, beat cream cheese until silky, then mix in sugar, milk, and peanut butter. Fold in whipped topping and spread over the chilled Oreo crust.
- Whisk the smooth chocolate pudding layer: Combine instant pudding mix and cold milk, whisking for 2 minutes until thick. Spread over the peanut butter layer.
- Seal the top and deep chill: Spread remaining whipped topping over the pudding layer and scatter mini chocolate chips on top. Cover and refrigerate for at least 4 hours.
Notes
Ensure cream cheese is at room temperature to avoid lumps in the peanut butter cream. For clean slices, use a hot knife.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 38g
- Sodium: 390mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: chocolate, peanut butter, dessert, no-bake, lasagna