“This dessert can be stored in the fridge or it may be frozen.”

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease (bottom only) of a 13" x 9" baking pan.
  3. For the bottom: Combine all crust ingredients, and mix until well blended.
  4. Spread into prepared baking pan.
  5. Bake for 20-25 minutes (DON'T overbake, as it will become hard).
  6. Cool completely.
  7. For filling: In a medium bowl, combine the 1-1/2 cups peanut butter with the 1 cup of powdered sugar on low speed, until crumbly; set aside (these ingredients may be cut in half to 3/4 cup peanut butter and 1/2 cup icing sugar, but I prefer to double the recipe) In a large bowl, mix the cream cheese until smooth; add in the milk, thawed whipped topping and the pudding mix; beat for 2 minutes on low speed with a hand mixer until well blended.
  8. Pour half of the mixture over the cooled chocolate base in the pan.
  9. Sprinkle with half of the peanut butter mixture.
  10. Repeat with filling and peanut butter mixture.
  11. Sprinkle with 1/2 cup peanuts, and the grated chocolate.
  12. Refrigerate for 3-4 hours before serving, or freeze.

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