Servings: 12
Prep Time: 25 minutes
Chill Time: 6 hours (overnight is best)

Ingredients

Chocolate Layer

• 2 (3.9 oz / 110 g) packages instant chocolate pudding mix
• 3 cups (720 ml) cold whole milk
• 1 tsp vanilla extract

Peanut Butter Cream Layer

• 8 oz (225 g) cream cheese, softened
• 1 cup (250 g) creamy peanut butter
• ½ cup (100 g) powdered sugar
• 1 tsp vanilla extract
• 1 (8 oz / 225 g) tub whipped topping, thawed (or 3 cups homemade whipped cream)

Cookie Layer

• 24–30 chocolate sandwich cookies (or chocolate graham crackers)

Topping

• 8–10 miniature peanut butter cups, chopped
• Chocolate syrup for drizzling
• Optional: chocolate chips or shaved chocolate

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Instructions

Step 1: Make the Chocolate Pudding

1. Whisk pudding mix, milk, and vanilla for about 2 minutes.
2. Refrigerate for 5 minutes until slightly thickened.

Step 2: Make the Peanut Butter Filling

1. Beat cream cheese until smooth.
2. Add peanut butter and beat until creamy.
3. Mix in powdered sugar and vanilla.
4. Fold in whipped topping until light and fluffy.

Step 3: Assemble

In a 9×9-inch or 9×13-inch dish:

1. Spread a thin layer of chocolate pudding.
2. Add a layer of cookies.
3. Spread one-third of the peanut butter mixture.
4. Add another layer of pudding.
5. Repeat the layers until ingredients are used.
6. Finish with the remaining peanut butter layer.

Step 4: Decorate

Top with:

• Chopped peanut butter cups
• Chocolate syrup
• Chocolate chips (optional)

Step 5: Chill

Refrigerate for at least 6 hours, preferably overnight, so the cookies soften into cake-like layers.

Serve chilled.

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Nutrition (Approximate Per Serving)

• Calories: 520
• Protein: 10 g
• Fat: 31 g
• Carbohydrates: 54 g
• Sugar: 37 g
• Fiber: 3 g
• Sodium: 390 mg

Values are estimates and vary by ingredient brands and serving size.

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Allergen Information

This recipe contains:

• Peanuts (peanut butter, peanut butter cups)
• Milk/Dairy (cream cheese, milk, whipped topping)
• Wheat/Gluten (cookies, unless gluten-free alternatives are used)
• Soy (may be present in chocolate and whipped topping)
•  Eggs (typically none, but check cookie and whipped topping labels)
•  Fish/Shellfish
•  Sesame

Nut Information

Contains peanuts.

Depending on the brand of chocolate, cookies, and peanut butter cups, the dessert may also contain or be manufactured in facilities that process tree nuts. Always read labels carefully if serving someone with a nut allergy.

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Storage

• Refrigerate: Up to 4 days, tightly covered.
• Freeze: Up to 1 month. Thaw overnight in the refrigerator before serving.
• Best served cold.

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Tips

• Let the dessert chill overnight for the best texture.
• Use full-fat cream cheese for the creamiest filling.
• Homemade whipped cream can replace whipped topping.
• For cleaner slices, chill well and wipe the knife between cuts.
• Try chocolate graham crackers or vanilla wafers for a different flavor.

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Q&A

Q: Can I make this a day ahead?
Yes. In fact, it’s best when made the day before serving.

Q: Can I use homemade whipped cream?
Yes. Replace the whipped topping with about 3 cups of freshly whipped, lightly sweetened cream.

Q: Can I use crunchy peanut butter?
Yes. It adds extra texture, though the filling won’t be as smooth.

Q: Can I make it gluten-free?
Yes. Substitute certified gluten-free chocolate sandwich cookies or gluten-free graham crackers.

Q: Can I freeze it?
Yes. Freeze for up to one month in an airtight container. Thaw in the refrigerator before serving.

Q: How do I prevent the layers from sliding?
Use chilled pudding and a well-chilled peanut butter filling, and refrigerate the assembled dessert for several hours before serving.

Q: Can I make it without peanut butter?
Yes. Replace the peanut butter with cookie butter or an equal amount of cream cheese for a different flavor. Keep in mind this will change the taste and allergen profile.