Chocolate Peanut Butter Layer Dessert is a cool and creamy layered dessert that will appeal to all ages. Four awesome layers in this easy make-ahead dessert!
Bottom Layer
Chocolate cake mix is used to make the bottom layer. With only 1 egg and some butter mixed into the cake mix, it cooks up dense and fudgy.
Peanut Butter Layer
Next comes a creamy peanut butter/cream cheese layer with chopped mini Reese’s peanut butter cups. This layer is wonderfully sweet and salty. Use a creamy peanut butter like Jif or Skippy.
Chocolate Pudding Layer
On top of the peanut butter layer is a super easy chocolate pudding layer. It is made with instant chocolate fudge pudding mix.
Top Layer
A layer of cool, and creamy whipped topping finishes off this layer dessert. I also like to add a bunch of chopped peanut butter cups on top. You can use fresh whipped cream for this layer if you prefer.
It’s a great make ahead dessert for a potluck.
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This dessert will keep in the refrigerator for about 4 days.
And speaking of luck- wish me luck. My son and I are on the way to Atlanta to do some college visits. It hasn’t really hit me that in less than a year he will be leaving the nest. Tomorrow I have a feeling it’s going to hit me hard.
More Favorite Layer Desserts
- Pistachio Lush
- Chocolate Coconut Lush
- Butterfinger Chocolate and Peanut Butter Lush
- Blueberry Delight
- Lemon Lush
- White Chocolate Lasagna
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Chocolate Peanut Butter Layer Dessert
Ingredients
- 1 (15.25-ounce) box Dark Chocolate Fudge Cake Mix
- 1 large egg
- 1/2 cup butter, softened
- 1 (8-ounce) package cream cheese
- 3/4 cup peanut butter
- 1 cup confectioners’ sugar
- 1 tablespoon heavy cream
- 15 miniature peanut butter cups, chopped
- 1 (3.9-ounce) package instant chocolate fudge pudding mix
- 2 cups cold milk
- 1 (16-ounce) container frozen whipped topping, thawed
- Miniature peanut butter cups for garnish
Instructions
- Preheat oven to 350 degrees and lightly grease a 13X9X2-inch baking pan.
- In a large bowl, mix together cake mix, egg, and butter. Press into bottom of prepared pan.
- Bake for 15 minutes and let cool completely.
- Using an electric mixer, beat cream cheese and peanut butter until smooth. Gradually add confectioners’ sugar and heavy cream.
- Stir in chopped peanut butter cups. Spread on top of cake layer.
- In a bowl, whisk together pudding mix and milk for 2 minutes. Pour on top of cream cheese layer.
- Refrigerate for at least 1 hour. Spread whipped topping on top and garnish with chopped peanut butter cups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Any tips on how to make the bottom layer less hard?
The first time I made this the bottom layer was too hard. I’ve made it again using a graham cracker crust and it was great. Then I decided to make it a 3rd time using an Oreo crust (just crushed oreos and butter, No Egg Needed) and it was perfect. You can even buy the Oreo crumbs now to make it so much easier.
Ok, I’m not very good at following directions.. so I accidentally baked the cake like a regular cake. When i realized my mistake, I crumbled it up and pressed it in the bottom of the baking dish. Then I️ read the comments and realized I️ dodged a bullet in the hard crust! Came out perf!! Happy accidents.. I’ll take it! 😊
Filling and topping was really good but bottom crust was to hard to eat
I just made this and it is really good. The bottom layer turned out a little too hard so next time I will leave it in the oven for a shorter amount of time. Thanks!
HI ,
I just made this cake and it turned out amazing!
I need it to lat for dinner on Sunday and it is now Monday, should I keep it just in the fridge or can I freeze it?
Thank you !
Happy Thanksgiving!!
I haven’t ever tried freezing it, but I think it would freeze well. So glad you liked it!!