Peanut Butter Pudding Dessert

Combine crushed graham crackers with melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a baking dish to form the crust. Chill in the fridge for 15 minutes.

Beat softened cream cheese with powdered sugar until smooth. Fold in half of the whipped topping. Spread this mixture evenly over the chilled crust. Return to the fridge to set.

In a bowl, whisk together instant vanilla pudding mix with cold milk and creamy peanut butter until thickened. Allow it to sit for 5 minutes to fully set.

Gently spread the peanut butter pudding over the cream cheese layer, ensuring an even distribution. Smooth the top with a spatula for a clean layer.

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Spread the remaining whipped topping over the pudding layer, covering it completely. For a decorative touch, use the back of a spoon to create soft peaks.

Sprinkle chopped peanuts and mini chocolate chips over the whipped topping. Optionally, drizzle with melted chocolate or caramel sauce for extra flavor and presentation.

Chill the assembled dessert in the refrigerator for at least 2 hours to set. Cut into squares and serve cold, ensuring each piece has a bit of every layer for a perfect bite.

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