Peanut Butter Pudding Dessert

With a nutty and buttery crust, layers of creamy peanut butter filling, smooth chocolate and vanilla puddings, fluffy whipped topping and a candy bar garnish, this peanut butter pudding dessert is seriously satisfying and impossible to resist.

Other than the crust, the rest of this layered dessert is no-bake and comes together in minutes thanks to convenient instant pudding mixes and frozen whipped topping. If you’re feeling extra, whip up stovetop pudding and whipped cream from scratch, and the treat will be even more delicious. The crowd-pleasing dessert tastes even better after sitting in the fridge, so it’s perfect to make ahead for potlucks, parties and barbecues.

Ingredients for Peanut Butter Pudding Dessert

• Flour: We use all-purpose flour to make the crust sturdy. Depending on your needs, you can easily swap in a gluten-free flour blend or almond flour.
• Butter: No need to soften the butter beforehand. Simply cut cold butter into small cubes, then work them into the flour to create a crumbly texture—the butter will melt as the crust bakes, producing a tender, golden base.
• Cashews: We add finely chopped cashews to the crust and sprinkle some over the finished peanut butter chocolate layered dessert. Use unsalted cashews to highlight their natural flavor, or try salted if you enjoy a sweet-and-salty dessert.
• Cream cheese: We mix cream cheese with peanut butter to create a light, fluffy filling. Soften cream cheese for at least 45 minutes at room temperature for easy mixing.
• Peanut butter: This recipe calls for creamy peanut butter, but you could swap in chunky peanut butter for a nuttier texture.
• Confectioner’s sugar: The fine texture blends smoothly with the cream cheese and peanut butter to sweeten without grittiness. If you have only granulated sugar on hand, you can make powdered sugar by blending it until powdery.
• Whipped topping: Thaw your tub of whipped topping overnight in the fridge before making this chocolate peanut butter pudding dessert.
• Milk: We recommend 2% milk for mixing the pudding—it’s rich and creamy but not too heavy. Whole milk will give you extra richness, while 1% works to lighten it up. For dairy-free instant pudding, use half the amount of nondairy milk called for in the recipe.
• Instant pudding mixes: We combine chocolate and vanilla to create a luscious, creamy pudding layer. Want it extra-chocolaty? Skip the vanilla and use two boxes of chocolate pudding mix.
• Milk chocolate: Use a sharp knife to chop your favorite milk chocolate candy bar, like a Hershey’s bar, for a pretty garnish. Chocolate chips also work in a pinch.

Directions

Step 1: Make the crust

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Preheat the oven to 350°F. In a food processor, combine the flour and cubed butter. Cover and pulse until the mixture resembles coarse crumbs. Add 1 cup cashews and pulse a few more times until the nuts are chopped and evenly incorporated.

Editor’s Tip: No food processor? No problem! Use a fork or pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs. Finely chop the cashews with a sharp knife, then stir them into the butter mixture.

Step 2: Bake the crust, then cool

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Press the crust mixture into the bottom of a greased 13×9-inch baking dish. Bake for 25 to 28 minutes until golden brown. Let the crust cool completely on a wire rack before adding the other layers.

Editor’s Tip: Use a slightly smaller pan, such as an 11×9-inch baking dish, for thicker dessert bars.

Step 3: Make the peanut butter layer

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In a mixing bowl, beat the softened cream cheese with the peanut butter and confectioners’ sugar until fluffy and smooth.

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Gently fold in 1 cup of the whipped topping, then spread the mixture evenly over the cooled crust.

Step 4: Make the pudding layer

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Whisk the chocolate and vanilla pudding mixes into the milk in a separate bowl until smooth. Let the mixture stand for two minutes, until thickened and soft-set.

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Then, spread it evenly over the peanut butter layer.

Step 5: Add the toppings and chill

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Spread the remaining whipped topping on top of the pudding layer. Sprinkle with the chopped candy bar and the remaining cashews.

Cover tightly and refrigerate for at least one hour before serving to allow the layers to set.

Editor’s Tip: If you’re taking this dish to a summer potluck, pop it in the freezer for at least 30 minutes to keep it nice and cold.

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Peanut Butter Pudding Dessert Variations

• Use your favorite nuts: Customize the crust by swapping in your favorite nut. Swap in walnuts, pecans, peanuts or almonds—just be sure to chop them finely for even distribution. You could also substitute almond or pecan butter for the peanut butter in the cream cheese layer.
• Get creative with toppings: Dress up your dessert with fun alternatives to the plain milk chocolate bar, like chopped peanut butter cups or M&M’s. Colorful sprinkles are a festive addition, or give the dessert a s’mores vibe with chocolate chips, marshmallows and graham cracker crumbs. Finish it with a drizzle of chocolate syrup or peanut butter sauce for an extra wow factor.
• Make it lighter: Use sugar-free pudding, low-fat milk and reduced-fat cream cheese for a dessert that’s lower in calories, fat and sugar.
• Try another pudding flavor: Switch up the flavor using all chocolate or all vanilla pudding, or try something different, like butterscotch, caramel, or cheesecake, for a fun twist.
• Freeze it: Chill the chocolate peanut butter pudding dessert in the freezer until it’s halfway frozen—the semi-frozen texture creates an ice cream-like treat perfect for when you need to cool off on a hot day.

How to Store Peanut Butter Pudding Dessert

If you’re lucky enough to have leftovers, cover the dish tightly with storage wrap and store it in the refrigerator. The dessert will stay fresh for up to four days—after that, the layers may start to weep and the crust will soften.

Can you freeze peanut butter pudding dessert?

Yes, you can freeze it! Freezing is a great option for longer storage or for keeping the dessert extra-cold when transporting it to an event. The peanut butter and pudding layers firm up beautifully in the freezer, creating an ice cream-like texture. Tightly cover the dish, then freeze it for up to two weeks. Before serving, let the dessert sit at room temperature for 10 to 15 minutes to soften slightly for easier slicing.

Can you make this peanut butter chocolate layered dessert ahead of time?

Yes, pudding desserts like this one are perfect for making ahead. You can prepare this peanut butter pudding dessert up to one day in advance and store it in the fridge until ready to serve. The extra chill time will ensure the filling layers have time to set.

Peanut Butter Pudding Dessert Tips

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Can you use homemade whipped cream instead of whipped topping?

Yes, you can use homemade whipped cream as a substitute for whipped topping in this dessert, but it won’t deliver the same texture. This recipe calls for a 12-ounce carton of whipped topping, so you’ll need 2-1/4 cups of heavy whipping cream to produce roughly 4-1/2 cups of whipped cream.

Freshly whipped cream will start to deflate after several hours in the fridge. If you’re making this dessert ahead of time, add a stabilizing ingredient, such as cornstarch or sour cream, to your whipped cream to help it keep its shape.

Can I make this dessert with a cookie crust?

Absolutely! A cookie crust would be a delicious twist on this layered dessert recipe. You could try it with chocolate sandwich cookies, peanut butter cookies or graham crackers. Simply double our Oreo pie crust recipe or graham cracker crust recipe to fit a 13×9-inch pan.

Can you make this peanut butter pudding dessert dairy-free?

With a few ingredient swaps, you can easily make this peanut butter pudding dessert dairy-free. Start with vegan butter in the crust and use plant-based cream cheese made from almonds or cashews in the peanut butter layer.

Double-check that your instant pudding mixes don’t contain dairy, and mix them with nondairy milk, like almond or soy milk. Finally, look for a container of dairy-free whipped topping or make coconut whipped cream from a can of coconut milk.