Peanut Butter Chocolate Dessert

One of the most amazing combinations of flavors in the world is chocolate and peanut butter. It is so rich and satisfying and goes great with a big glass of milk to wash it all down.

My mother recently made a wonderful Peanut Butter Chocolate Dessert recipe she found in a Taste of Home Quick Cooking magazine. The recipe was provided by Debbie Price from LaRue, OH and won 1st Place in a contest back in 2002 for the magazine. When I saw how much everyone loved this dessert, I knew I had to make it for my company picnic. Everyone loved it there too!!

As you will notice in the picture, when clicking on the link above, there are several layers of delicious ingredients that you will dig into when eating this dessert. Each level is so easy to make and the best thing is it doesn’t require any cooking. You will definitely save time without the cooking. When you are finished assembling the layers, you simply cover and put in the fridge for at least 3 hours.

Now let me take you through the taste experience of this dessert. As your fork sinks into each layer then makes its way to your mouth you will be about to enjoy a peanut butter and chocolate creation out of this world! The first layer is a creamy chocolate mixture of chocolate pudding, milk, confectioners’ sugar and whipped cream, then you bite into a crunchy layer of chopped miniature peanut butter cups as you make your way to the creamy peanut butter blend of peanut butter (of course), cream cheese, confectioners’ sugar and whipped cream then finally down to the crust of crushed sweet cream-filled chocolate sandwich cookies and melted butter to hold it all together. Mmmmmm….does that sound good or what?

I know you’re all dying to learn the recipe so you can run out to the store to buy the ingredients, so here it is:

20 Chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter or margarine, melted
1 package (8 ounces) cream cheese, softened
½ cup peanut butter
1-1/2 cups confectioner’s sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish. In a large mixing bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. In another mixing bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

In closing, I would just like to say, the dessert you are about to enjoy may cause serious indulgent tendencies and create the sudden urge to lock yourself in a closet with the entire dish so no one else can have any. Eat at your own risk!!