Recipe Background
No classic sweet combination quite hits the same way as peanut butter and chocolate, right? Peanut Butter Cup Casserole certainly thinks so, which is why it's bringing the best of both straight to your taste buds! Combine a crunchy, buttery cookie crust, a nutty peanut butter filling, a fluffy chocolate pudding layer, and you have a winning dessert! Peanut Butter Cup Casserole is like the best version of the best candy in layer-form!
No classic sweet combination quite hits the same way as peanut butter and chocolate, right? Peanut Butter Cup Casserole certainly thinks so, which is why it's bringing the best of both straight to your taste buds! Combine a crunchy, buttery cookie crust, a nutty peanut butter filling, a fluffy chocolate pudding layer, and you have a winning dessert! Peanut Butter Cup Casserole is like the best version of the best candy in layer-form!
Ingredients
- 20 chocolate cream-filled chocolate sandwich cookies divided
- 2 tablespoons butter softened
- 1 (8-ounce) package cream cheese softened
- 1/2 cup creamy peanut butter
- 1 1/2 cups confectioners' sugar divided
- 1 (16-ounce) carton frozen whipped topping thawed, divided
- 15 miniature peanut butter cups chopped
- 1 cup 2% milk
- 1 (3.9-ounce) package instant chocolate fudge pudding mix
Directions
- In a blender or food processor, crush 16 of the sandwich cookies until they are fine crumbs.
- In a bowl, add the cookie crumbs and the butter and stir to combine.
- Press the cookie mixture in an ungreased 9-inch square dish, spreading it out evenly.
- In a large bowl, add the cream cheese, the peanut butter, and 1 cup of the confectioners' sugar and use an electric handheld mixer on medium speed to beat until combined.
- Add 1/2 of the whipped topping to the peanut butter mixture and fold gently to combine.
- Spread the peanut butter mixture evenly over the cookie crust in the dish.
- Sprinkle the peanut butter cup pieces evenly over the peanut butter mixture.
- In a separate, large bowl, add the milk, the pudding mix, and the remaining confectioners' sugar and use a clean electric handheld mixer to beat on low speed until combined, about 2 minutes.
- Allow the pudding mixture to stand until it is soft-set, about 2 minutes.
- Add the remaining whipped topping to the pudding mixture and fold to combine.
- Spread the pudding mixture over the peanut butter cup layer in the dish.
- Roughly crush the remaining cookies over the top of the pudding mixture.
- Cover the dish and chill it in the refrigerator for at least 3 hours.
- Serve.
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