Peanut Butter Cookie Layers (Print Version)
# Ingredients:
→ Crust
01 -
1 package (14.3 oz) chocolate sandwich cookies, crushed into fine crumbs
02 -
1/2 cup (113 g) unsalted butter, melted
→ Peanut Butter Filling
03 -
1 package (8 oz/227 g) cream cheese, softened
04 -
1 cup (250 g) creamy peanut butter
05 -
1 cup (120 g) powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1 container (8 oz/226 g) whipped topping, thawed
→ Chocolate Pudding Layer
08 -
3 cups (720 ml) whole milk
09 -
1 package (3.9 oz/110 g) instant chocolate pudding mix
→ Topping (Optional)
10 -
Chopped peanut butter cups, to garnish
# Instructions:
01 -
Combine crushed chocolate sandwich cookies with melted butter and press firmly into the bottom of a 9x13 inch (23x33 cm) dish.
02 -
In a large bowl, beat softened cream cheese with peanut butter until smooth. Add powdered sugar and vanilla extract; mix until fully incorporated.
03 -
In a separate bowl, whisk together milk and instant chocolate pudding mix until thickened.
04 -
Gently fold the thawed whipped topping into the peanut butter mixture until evenly combined.
05 -
Spread half of the peanut butter mixture evenly over the cookie crust, followed by half of the chocolate pudding layer.
06 -
Add the remaining peanut butter mixture and top with the remaining chocolate pudding, smoothing the surface.
07 -
Refrigerate the assembled dish for at least 4 hours to set and meld flavors.
08 -
Optionally, top with chopped peanut butter cups before serving.
# Notes:
01 -
Use dark chocolate sandwich cookies for a deeper cocoa flavor. Ensure cream cheese is well softened to achieve a smooth filling texture. Refrigerating overnight enhances flavor melding. Vanilla or peanut butter instant pudding can be substituted to vary the taste.