Chocolate Peanut Butter Layer Dessert Recipe

Introduction

This Chocolate Peanut Butter Layer Dessert combines salty pretzel crust, creamy peanut butter cheesecake, rich chocolate pudding, and decadent fudge for a truly irresistible treat. Perfect for gatherings or when you want to impress with minimal effort.

Ingredients

• 2 1/2 cups pretzels, crushed
• 1/4 cup granulated sugar (for crust)
• 3/4 cup butter, melted
• 8 ounces cream cheese, room temperature
• 1 cup creamy peanut butter
• 1 tablespoon butter, room temperature
• 1 cup granulated sugar (for filling)
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped to stiff peaks
• 1 (5.85 ounce) box instant chocolate pudding (family size)
• 2 cups whole milk
• 1 (11.75 ounce) jar hot fudge topping
• 8 ounces whipped topping, thawed
• 1 1/2 tablespoons creamy peanut butter (for drizzle)

Instructions

1. Step 1: Preheat oven to 350 degrees F. In a 9×13-inch pan, combine crushed pretzels, 1/4 cup granulated sugar, and melted butter. Stir until all pretzels are coated in butter.
2. Step 2: Firmly press the pretzel mixture into the pan to form a crust. Bake for 10 minutes, then remove and let cool.
3. Step 3: In a medium bowl, beat the cream cheese, peanut butter, and butter on medium-high speed until light and fluffy.
4. Step 4: Add 1 cup granulated sugar and vanilla extract to the mixture; beat until combined.
5. Step 5: Fold a quarter of the whipped cream into the peanut butter mixture to lighten it. Then carefully fold in the remaining whipped cream until fully incorporated.
6. Step 6: Spread the peanut butter cheesecake filling evenly over the cooled pretzel crust, sealing edges to prevent pudding seepage.
7. Step 7: In a mixing bowl, whisk together the instant chocolate pudding mix and whole milk with a hand mixer on medium speed. Let it thicken for about 5 minutes.
8. Step 8: Spread the thickened chocolate pudding evenly over the peanut butter layer, reaching all edges.
9. Step 9: Microwave the hot fudge topping for 45 seconds, stir well, then transfer to a sandwich bag. Cut a small hole in a corner and drizzle the fudge over the pudding layer in a back-and-forth motion.
10. Step 10: Spread the thawed whipped topping over the entire dessert, covering edges thoroughly.
11. Step 11: Microwave the 1 1/2 tablespoons peanut butter in a sandwich bag for about 20 seconds until runny. Cut a small hole in the corner and drizzle it over the whipped topping in alternating directions.
12. Step 12: Chill the dessert before serving to allow layers to set.

Tips & Variations

• For extra crunch, sprinkle chopped peanuts or pretzel pieces on top before serving.
• Use crunchy peanut butter instead of creamy for added texture.
• Substitute the hot fudge with caramel sauce for a different flavor twist.
• Make individual portions using clear cups for easy serving and presentation.

Storage

Store the dessert covered or in an airtight container in the refrigerator for up to 5 days. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it can be prepared a day in advance. Just keep it refrigerated and covered to maintain freshness.

Can I use low-fat ingredients?

While possible, using full-fat cream cheese, peanut butter, and whipped topping ensures the best creamy texture and flavor.

Chocolate Peanut Butter Layer Dessert Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

This Chocolate Peanut Butter Layer Dessert combines a crunchy pretzel crust with a creamy peanut butter cheesecake layer, topped with rich chocolate pudding, hot fudge, and whipped topping. It’s a decadent, no-bake layered treat that perfectly balances salty, sweet, and creamy textures for an irresistible dessert.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (plus chilling time if desired)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pretzel Crust

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

Peanut Butter Cheesecake Filling

• 8 ounces 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 ounce box instant chocolate pudding mix (family size)
• 2 cups whole milk

Toppings

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

Instructions

1. Prepare the Pretzel Crust: Preheat your oven to 350°F. In a 9×13-inch pan, combine 2 1/2 cups crushed pretzels, 1/4 cup granulated sugar, and 3/4 cup melted butter. Stir well to ensure all pretzels are coated with butter. Firmly press this mixture into the base and evenly spread it. Bake in the preheated oven for 10 minutes. Remove and let cool completely before proceeding.
2. Make the Peanut Butter Cheesecake Filling: In a medium bowl, beat 8 ounces room temperature cream cheese, 1 cup creamy peanut butter, and 1 tablespoon room temperature butter on medium-high speed until the mixture is light and fluffy. Add 1 cup granulated sugar and 1 teaspoon vanilla extract; beat until fully incorporated. Gently fold in one-quarter of whipped cream to lighten the mixture, then carefully fold in the remaining whipped cream to maintain fluffiness. Spread this filling evenly over the cooled pretzel crust, ensuring coverage to the edges and sealing holes to prevent pudding seepage.
3. Prepare the Chocolate Pudding: In a mixing bowl, whisk together the instant chocolate pudding mix and 2 cups whole milk using a hand mixer on medium speed until combined. Let the pudding thicken for about 5 minutes. Spread the chocolate pudding evenly on top of the peanut butter cheesecake layer, covering all edges.
4. Add Hot Fudge Drizzle: Microwave the jar of hot fudge topping (11.75 ounces) for 45 seconds, then stir well. Transfer the hot fudge into a sandwich bag, cut a small hole at the corner, and drizzle the fudge evenly over the chocolate pudding layer in a back-and-forth motion until the surface is covered.
5. Spread Whipped Topping: Evenly spread the thawed 8 ounces of whipped topping over the fudge layer, spreading to the edges to cover the dessert completely.
6. Peanut Butter Drizzle: Place 1 1/2 tablespoons of creamy peanut butter into a sandwich bag and microwave for about 20 seconds until runny. Stir it to ensure smooth consistency. Cut a small hole in the corner of the bag and drizzle the peanut butter on top of the whipped topping, first in one direction across the dessert, then in the opposite direction to create a decorative pattern.

Notes

• Storage: Store the dessert covered or in an airtight container in the refrigerator for up to 5 days to maintain freshness.
• Ensure the pretzel crust cools completely before adding the cheesecake layer to prevent sogginess.
• Use room-temperature cream cheese and butter for a smoother, fluffier filling.
• Whip the heavy cream to stiff peaks to achieve a light and airy cheesecake layer.
• Microwaving peanut butter makes it easier to drizzle evenly over the whipped topping.

Keywords: Chocolate Peanut Butter Dessert, Pretzel Crust, No-Bake Cheesecake, Layered Dessert, Easy Chocolate Pudding Dessert