No Bake Chocolate Peanut Butter



  • 16 oz peanut butter sandwich cookies divided (Nutter Butters)
  • 4 tablespoons butter melted
  • 6 ounces cream cheese room temperature
  • Ā½ cup confectionersā€™ sugar
  • ā…“ cup creamy peanut butter
  • Ā½ teaspoon pure vanilla extract
  • 8 oz Cool Whip divided
  • 3.9 oz instant chocolate pudding
  • 1 Ā½ cups milk
  • Ā¼ cup milk chocolate chips
  • Ā¼ cup peanut butter chips


  • Finely crush 20 of the cookies In a blender or food processor.
  • Melt the butter in a medium microwavable bowl. Add the crushed cookies and mix until well moistened. Press into an 8 X 8-inch baking dish, and place into the freezer for a minimum of 30 minutes to set.
  • Mix the package of pudding with the 1 1/2 cups of milk in a small bowl, and place into refrigerator to set.
  • In a mixing bowl, beat cream cheese, confectionersā€™ sugar, peanut butter, and vanilla together.
  • Fold in 1 cup of the Cool Whip and mix until well blended.
  • Place dollops of cream cheese mixture over the crust, and with an offset spatula, gently spread to completely cover.
  • Doing the same with the chocolate pudding, place dollops over the cream cheese and evenly distribute.
  • Spread remaining Cool Whip over the pudding.
  • Refrigerate two hours. Place into freezer for a half hour to completely set and allow for neat slices.
  • In a plastic bag, break up the remaining cookies.
  • Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.


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