Chocolate Peanut Butter Layer Dessert

Chocolate Peanut Butter Layer Dessert

January 24th is National Peanut Butter Day! Did you know that most peanut butter in U.S. grocery stores are capped with a PHOENIX closure? To celebrate this amazing holiday we are sharing a recipe featuring Skippy Peanut Butter submitted by Food Safety Manager, Tangie Helms for our 130th anniversary cookbook.

For this recipe you will need:

  • 36 chocolate sandwich cookies (Oreos)
  • 1/3 cup melted butter
  • 8 oz of cream cheese, softened
  • 1 cup SMOOTH SKIPPY PEANUT BUTTER
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 1/2 cup whipped topping
  • 2 boxes of instant chocolate pudding (4 serving size)
  • 2 3/4 cup milk
  • Additional whipped topping
  • 1 bag of Resse’s mini peanut butter cups
  • Peanut butter chips
  • Chocolate syrup or melted peanut butter
  1. Prepare Crust: finely crush cookies. Stir in melted butter and press into a 9×13″ pan. Place in freezer.
  2. Prepare Peanut Butter Layer: with mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping. Spread over crust and place back into the freezer.
  3. Prepare Chocolate Layer: mix together both boxes of pudding mix and milk. Spread the pudding onto the peanut butter layer and refrigerate for 5 minutes.
  4. Top with remaining whipped topping, chopped Resse’s, peanut butter chips and chocolate sauce. Refrigerate at least 3 hours.