Layered peanut butter and chocolate desserts are a favorite in our house! This Chocolate Peanut Butter No-Bake Dessert is one of the most satisfying recipes you will find. It’s a mostly pudding dessert, with layers of whipped topping, peanut butter cheesecake, and a crunchy Oreo crust. Be sure to check out the alternative recipes included in this post for more chocolate desserts and unique ideas!
Ingredients For Chocolate Peanut Butter No-Bake Dessert
- 20 Oreo cookies, divided
- 2 tablespoons butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 cup creamy peanut butter
- 1 1/2 cups powdered sugar, divided
- 16 ounces whipped topping, thawed & divided
- 20 miniature peanut butter cups, chopped
- 1 cup milk
- 1 package of instant chocolate pudding
How to Make Chocolate Peanut Butter No-Bake Dessert
- In a food processor, crush 16 Oreo cookies with butter. Press the crumbly mixture into a 9-inch baking dish and set aside.
- In a stand mixer, whisk together the cream cheese, peanut butter, and one cup of powdered sugar until smooth. Fold in half of the whipped topping. Pour over the Oreo crust.
- Coarsely chop the miniature peanut butter cups and pour three-fourths of the mixture over the peanut butter layer.
- In a large mixing bowl, vigorously whisk the instant chocolate pudding, remaining powdered sugar, and milk for two minutes. Let the mixture sit for an additional two minutes to set up, then fold in the remaining whipped topping. Pour over the layered dessert.
- Sprinkle the remaining crushed Oreo cookies and peanut butter cups. Chill for at least three hours before serving.
Recipe Tips for No-Bake Desserts:
- To make the dessert setup faster, use cold milk for the instant pudding.
- When adding the whipped topping to the layers, avoid over-mixing. This will keep the layers light and fluffy.
- To fully incorporate the cream cheese, allow it to fully soften at room temperature before whisking.
- Spray your hands with cooking spray before pressing the crumb crust into the pan to keep the cookie bits from sticking.
Can This Chocolate & Peanut Butter Dessert Be Made Ahead?
This pudding dessert is definitely better when it’s had time to firm up in the refrigerator before serving.
I recommend making this layered dish up to two days ahead of time for an effortless no-bake chocolate dessert. Prepare the recipe as written and keep it refrigerated until just before serving!
Can This Dessert Be Frozen?
For a chilly treat, try storing this no-bake dessert in the freezer! The soft, silky layers turn into a layered ice cream-like dish that is perfect for hot summer nights.
To freeze this Chocolate & Peanut Butter No-Bake Dessert, prepare the recipe as written. Wrap the dish with a layer of plastic wrap, followed by two layers of tin foil. The dessert is best served within two months of freezing.
Can’t get enough peanut butter? Try making Peanut Butter Lover No-Bake Dessert! Instead of using chocolate pudding, substitute vanilla instant pudding. For the crust, swap Nutter Butter cookies.
Reese’s Pieces can be substituted for the peanut butter cups and this dessert has been magically transformed into a peanut butter lover’s dream! Also, my Classic Peanut Butter Cookies Recipe is to die for, and if you love Oreo desserts, my Easy Oreo Cheesecake Bars are always a hit! if you are into fluffy, whipped desserts, The Best Banana Pudding Recipe is definitely for you.
Chocolate Peanut Butter No-Bake Dessert
Ingredients
- 20 Oreo cookies divided
- 2 tablespoons butter room temperature
- 8 ounces cream cheese room temperature
- 1/2 cup creamy peanut butter
- 1 1/2 cups powdered sugar divided
- 16 ounces whipped topping thawed & divided
- 20 miniature peanut butter cups chopped
- 1 cup milk
- 1 package instant chocolate pudding
Instructions
- In a food processor, crush 16 Oreo cookies with 2 tbsp of butter. Press the crumbly mixture into a 9-inch baking dish and set aside.
- In a stand mixer, whisk together the cream cheese, peanut butter, and one cup of powdered sugar until smooth. Fold in half of the whipped topping. Pour over the Oreo crust.
- Coarsely chop the miniature peanut butter cups and pour three-fourths of the mixture over the peanut butter layer.
- In a large mixing bowl, vigorously whisk the instant chocolate pudding, remaining powdered sugar, and milk for two minutes. Let the mixture sit for an additional two minutes to set up, then fold in the remaining whipped topping. Pour over the layered dessert.
- Sprinkle the remaining crushed Oreo cookies and peanut butter cups. Chill for at least three hours before serving.
