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Chocolate Peanut Butter Layer Dessert Recipe

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★★★★★

4.7 from 97 reviews

This indulgent Chocolate Peanut Butter Layer Dessert combines a crunchy pretzel crust with a creamy peanut butter cheesecake layer, topped with rich chocolate pudding, hot fudge drizzle, and whipped topping. Perfect for parties or a special treat, this no-fuss layered dessert brings together sweet, salty, and creamy flavors for an irresistible finish.

Ingredients

Scale

Crust

  • 2 1/2 cups pretzels, crushed
  • 1/4 cup granulated sugar
  • 3/4 cup butter, melted

Peanut Butter Cheesecake Filling

  • 8 oz. cream cheese, room temperature
  • 1 cup creamy peanut butter
  • 1 tablespoon butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped to stiff peaks

Chocolate Pudding Layer

  • 5.85 oz. box instant chocolate pudding (family size)
  • 2 cups milk

Toppings

  • 11.75 oz. jar hot fudge topping
  • 8 oz. whipped topping, thawed
  • 1 1/2 tablespoons creamy peanut butter

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a 9×13 inch pan, combine crushed pretzels, 1/4 cup granulated sugar, and melted butter. Stir until all pretzels are coated with butter, then firmly press the mixture evenly into the pan. Bake for 10 minutes. Remove from the oven and allow to cool completely while you prepare the filling.
  2. Make the Peanut Butter Cheesecake Filling: In a medium bowl, beat together the cream cheese, peanut butter, and 1 tablespoon of butter on medium-high speed until light and fluffy. Add 1 cup sugar and vanilla extract, and beat until fully incorporated. Gently fold in one quarter of the whipped heavy cream to lighten the mixture. Then carefully fold in the remaining whipped cream to maintain the airy texture.
  3. Assemble Filling Layer: Spread the peanut butter cheesecake filling evenly over the cooled pretzel crust, making sure to seal edges and fill any gaps to prevent pudding seepage.
  4. Prepare Chocolate Pudding: In a mixing bowl, whisk together the instant chocolate pudding mix and 2 cups of milk using a hand mixer on medium speed until well combined. Allow the pudding to thicken for about 5 minutes.
  5. Layer the Pudding: Spread the thickened chocolate pudding evenly over the peanut butter cheesecake layer, covering it completely up to the edges.
  6. Add Hot Fudge Drizzle: Microwave the jar of hot fudge topping for 45 seconds until slightly warmed. Transfer the fudge to a sandwich bag, cut a small hole in one corner, and drizzle the fudge evenly over the pudding layer in back-and-forth motions until fully covered.
  7. Top with Whipped Topping: Spread the thawed whipped topping smoothly over the entire dessert, covering the fudge drizzle and reaching all edges.
  8. Peanut Butter Drizzle: Place 1 1/2 tablespoons of creamy peanut butter in a sandwich bag and microwave for about 20 seconds until runny. Mix by squishing the bag, then cut a small hole in the corner and drizzle the peanut butter over the whipped topping, first in one direction across the dessert and then in the opposite direction for a decorative finish.

Notes

  • Make sure the cream cheese and butter are at room temperature for easy mixing and a smooth texture.
  • Whip the heavy cream to stiff peaks for the lightest, fluffiest cheesecake layer.
  • The pretzel crust provides a delightful salty crunch that balances the sweetness of the layers.
  • For best results, chill the dessert for at least 2 hours before serving to allow layers to set.
  • Use a sharp knife warmed in hot water for clean slices.

Keywords: chocolate peanut butter dessert, layered dessert, pretzel crust, peanut butter cheesecake, chocolate pudding, no bake dessert, party dessert

Find it online: https://tastewithamy.com/chocolate-peanut-butter-layer-dessert-recipe/