Peanut Butter Layered Delight
A creamy, rich dessert with layers of peanut butter, cream cheese, whipped topping, and a peanut butter cookie crust, perfect for a satisfying vegetarian treat.
Equipment
- 1 9x13 inch glass baking dish
- 1 mixing bowl
- 1 whisk or hand mixer
Ingredients
- 16 ounces peanut butter sandwich cookies about 22 cookies
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 3.4 ounces instant vanilla pudding mix
- 1.5 cups whole milk
- 1 cup creamy peanut butter
- 2 cups whipped topping
- 0.5 cup peanut butter chips
- 8 whole peanut butter sandwich cookies chopped (reserved)
- 0.5 cup creamy peanut butter melted
Instructions
- Grease a 9x13 inch glass baking dish and set aside.
- Arrange a single layer of peanut butter sandwich cookies evenly across the bottom of the dish; reserve remaining cookies for topping.
- Beat softened cream cheese, powdered sugar, and 1 cup whipped topping together until smooth and creamy.
- Spread the cream cheese mixture evenly over the cookie base and chill in the freezer for 15 minutes.
- Whisk instant vanilla pudding mix with whole milk until it begins to thicken.
- Fold creamy peanut butter and 1 cup whipped topping into the pudding mixture using a whisk or hand mixer.
- Spread the peanut butter mixture over the chilled cream cheese layer and return to the freezer for another 15 minutes.
- Gently layer the remaining 2 cups whipped topping on top, then sprinkle with peanut butter chips, chopped reserved cookies, and drizzle with melted peanut butter.
- Refrigerate for 30 minutes or freeze for 15 minutes before serving for optimal texture.
Notes
- Freeze longer for a firmer dessert texture.
- Substitute toppings like chocolate chips or crushed nuts as desired.
- Use room temperature cream cheese for easier mixing.