If you’ve ever been to a backyard cookout or a family reunion in the South, you’ve probably had some version of this cool and creamy Peanut Butter Delight recipe. It’s rich but simple, and just the kind of make-ahead dessert that disappears really fast.
This recipe has been in my collection for years, and it never lets me down. A quickly baked graham cracker crust sets the stage for the smooth, creamy peanut butter filling, followed by chocolate pudding and a soft whipped topping. You can even dress it up with a handful of crushed peanuts or swap the crust and pudding to suit what you have on hand.
This is a dependable, flexible recipe meant for sharing. Try it once, and you’ll understand why it keeps showing up on tables across the South.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Refrigerator
Total Time: 35 minutes (plus 4 hours of chill time)
Servings: 12
Primary Ingredient(s): Cool Whip, Graham Crackers, Peanut Butter, Chocolate Pudding
Skill Level: Easy
What You’ll Like About This Recipe
- Minimal prep time.
- No complicated techniques required.
- It’s creamy, crunchy, and chocolatey all in one.
- It’s make-ahead friendly and good for feeding a crowd.
Ingredient Notes
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- Salted Butter — It basically holds the crust together and adds some richness with just enough salt to keep things balanced.
- Crushed Graham Crackers — You can crush whole graham crackers by placing them in a zip bag and rolling over them with a rolling pin. Or, save a few minutes by using purchased graham cracker crumbs.
- Cool Whip — For recipes like this, a commercial whipped topping adds stability. Also, it’s quick and easy.
- Peanut Butter — Use a good quality creamy peanut butter that spreads easily. I can recommend both Skippy and Jif brands.
- Powdered Sugar — For sweetening the peanut butter layer without the grainy texture of granulated sugar.
- Heavy Cream — Used in addition to the Cool Whip for added richness and fluffiness in the filling.
- Chocolate Pudding Mix — Creates a silky texture and balances the sweetness.
- Crushed Peanuts (optional) — If you like a little crunch on top, they’re a nice touch. If not, feel free to leave them off.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Peanut Butter Delight
This recipe is so easy to make, even a beginner can do it! It tastes like you spent way more time on it, but really, there’s only a few minutes of hands-on work involved.
- Preheat the oven to 350F. Coat a 9×13 pan or baking dish with cooking spray or butter.
- In a medium bowl, mix the melted butter, flour, and crushed graham crackers. Press into a 9×13 pan and bake for 15 minutes. Let the crust cool while you make the filling.
- Blend the peanut butter, powdered sugar, and half the Cool Whip until smooth.
- Spread the peanut butter filling over the cooled crust.
- Whisk the chocolate pudding mix with 3 cups of the heavy cream. Pour over the peanut butter layer.
- Mix the remaining Cool Whip with the remaining one cup heavy cream and spread on top. Top with crushed peanuts, if desired.
- Cover and freeze for at least four hours or until firm.
Recipe Success Tips
- Take time to prep the baking pan. This will avoid sticking when you cut and serve later.
- Go slowly when adding the peanut butter mixture over the crust. Pressing hard or rushing can make the crust lift or crack.
- It’s not essential, but thawing the Cool Whip will make it much easier to work with. Simply let it sit in the fridge overnight, and you’ll be all set.
Recipe Variations/Substitutions
There are a few easy ways to change up this recipe based on what you have or prefer. For the pudding layer, chocolate is classic, but vanilla, butterscotch, or even banana pudding will work just as well for a different flavor profile.
You can even change the crust by using vanilla wafers, shortbread cookies, or chocolate graham crackers in place of the traditional graham crumbs.
Storing Leftovers
Peanut Butter Delight keeps well in both the refrigerator and freezer. If storing in the fridge, cover the pan tightly with plastic wrap or a lid to prevent it from drying out or absorbing odors. It will stay fresh for up to five days.
For longer storage, wrap the entire pan or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. When ready to eat, let it thaw in the fridge for a few hours or overnight before serving.
Questions About Peanut Butter Delight
Yes, this dessert is ideal for making the night before. Just assemble it fully and freeze until ready to serve.
Absolutely. Vanilla or butterscotch pudding both work well and create new flavor profiles.
Yes, any creamy nut butter will work. Choose unsweetened varieties to control the overall sweetness.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Peanut Butter Delight
Ingredients
- cooking spray
- ½ cup salted butter melted
- 1 ⅓ cup crushed graham crackers (or purchased graham cracker crumbs)
- 1 cup all-purpose flour
- 16 ounces Cool Whip thawed, divided use
- 1 cup peanut butter creamy style (Skippy or Jif recommended)
- 1 cup powdered sugar
- 4 cups heavy cream divided use
- 5.9 ounces instant chocolate pudding mix & pie filling (recommend Jell-o brand)
Optional garnish:
- ½ cup crushed peanuts
Instructions
- Preheat the oven to 350°F and coat a 9×13 inch cake pan with butter or nonstick cooking spray.cooking spray
- Stir together the melted butter, crushed graham crackers, and flour until a wet sand-like mixture forms. Press the mixture evenly into the pan or dish to create a crust. Bake for 15 minutes. Let it cool while you mix the filling.½ cup salted butter, 1 ⅓ cup crushed graham crackers, 1 cup all-purpose flour
- Combine half of the cool whip with the peanut butter and powdered sugar in a large mixing bowl. Use an electric hand mixer to blend the ingredients together until smooth and creamy.8 ounces Cool Whip, thawed1 cup peanut butter, 1 cup powdered sugar
- Spread the peanut butter filling evenly over the cooled graham cracker crust.
- Gently whisk together the pudding mix and 3 cups of the heavy cream. Pour the pudding mixture over the peanut butter layer.3 cups heavy cream5.9 ounces instant chocolate pudding mix & pie filling
- Using a mixer, combine the remaining cool whip and cream together and then spread it over the top of your pudding. Top with crushed peanuts if desired.8 ounces Cool Whip, thawed, 1 cup heavy cream½ cup crushed peanuts
- Cover and place in the freezer for 4 hours, or until firm to the touch.
Notes
- Don’t forget to coat the baking pan with cooking spray or butter to stop the crust from sticking.
- Go slowly when spreading the first layer on the crust to avoid pulling up pieces of the crust.
- It is not absolutely necessary to thaw the Cool Whip before using it, but it will be much easier to work with if you do.
- For some additional texture, sprinkle crushed peanuts between each of the layers.
- You’ll achieve neater, cleaner slices if you run your knife under hot water and wipe it clean after each cut. The heat will help the knife glide more easily, and cleaning it off will preserve the distinct look of the layers in the dessert.
- May be stored in the freezer for up to a month, covered tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.