Yield: 12–16 servings
Prep Time: 25 minutes
Chill Time: 4+ hours

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 Layers Overview

1. Chocolate cookie crust
2. Peanut butter cream cheese layer
3. Chocolate pudding/cream layer
4. Chocolate ganache topping

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 Ingredients

1. Chocolate Crust

• 2 cups chocolate cookie crumbs (Oreo-style, crushed)
• 6 tablespoons melted butter

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2. Peanut Butter Cream Layer

• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups whipped topping (or whipped cream)

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3. Chocolate Cream Layer

• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk
• 1 cup whipped topping

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4. Chocolate Ganache Topping

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon butter (optional, for shine)

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 Instructions

1. Make the crust

• Mix cookie crumbs + melted butter
• Press firmly into a foil-lined 9×13 pan
• Chill 10–15 minutes

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2. Peanut butter layer

• Beat cream cheese + peanut butter until smooth
• Add powdered sugar + vanilla
• Fold in whipped topping
• Spread over crust evenly

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3. Chocolate layer

• Whisk pudding mix + cold milk until thick
• Fold in whipped topping
• Spread over peanut butter layer

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4. Ganache topping

• Heat cream until steaming (not boiling)
• Pour over chocolate chips
• Let sit 2 minutes, then stir smooth
• Spread over top layer

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5. Chill

• Refrigerate at least 4 hours (overnight best)
• Slice into squares or bars

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 Nut Information (Important)

This dessert is peanut-based and may contain nuts depending on ingredients used:

Contains Nuts:

• Peanut butter (main allergen)
• Optional toppings like walnuts or pecans (if added)

May Contain Traces Of:

• Tree nuts (depending on chocolate brand or cookie crumbs)
• Cross-contamination in processed whipped toppings or cookies

Nut-Free Substitution:

• Replace peanut butter with:
  • Sunflower seed butter (best swap)
  • Cookie butter (no nuts but different flavor)

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 Nutrition Estimate (Per Serving, 1/16 pan)

• Calories: 380–450
• Fat: 24–30 g
• Carbs: 35–42 g
• Protein: 6–8 g
• Sugar: 25–32 g

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 Q & A

Can I make this ahead?

Yes—best made 1 day ahead. It actually gets better after chilling overnight.

Can I freeze it?

Yes. Freeze up to 2 months. Thaw in fridge before serving.

Why is my ganache not smooth?

Chocolate likely overheated or cream too cool. Let cream fully heat before mixing.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely—just stabilize it with a little powdered sugar if possible.

Can I make it less sweet?

• Reduce powdered sugar in peanut layer
• Use dark chocolate (60–70%) for ganache
• Use unsweetened whipped cream