Peanut Butter Delight
This simple Peanut Butter Delight is a delicious dish for all of the chocolate peanut butter lovers in your life! It's quick to make and works great as a take-along dessert option for a party or potluck.
Servings 12 slices
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 9x13 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
Serving: 1slice | Calories: 729kcal | Carbohydrates: 55g | Protein: 12g | Fat: 54g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 469mg | Potassium: 347mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1469IU | Vitamin C: 0.5mg | Calcium: 124mg | Iron: 2mg
