Ingredients
1.5 cups creamy peanut butter
16 oz cream cheese, softened
1.5 cups powdered sugar, sifted
2 cups heavy whipping cream, chilled
24 chocolate sandwich cookies, coarsely crushed
1 cup semi-sweet chocolate chips, melted
Instructions
Beat the softened cream cheese and peanut butter together in a large mixing bowl until smooth and aerated.
Gradually add the sifted powdered sugar to the peanut butter mixture while mixing on low speed.
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully combined.
Spread a thin layer of the cream mixture across the bottom of a 9×13 inch glass baking dish.
Create an even layer of crushed sandwich cookies over the cream.
Continue alternating layers of cream and cookie crumbles, ending with a layer of cream, then top with melted chocolate.
Refrigerate for at least 4 hours before serving to allow the layers to set.
Notes
Ensure ingredients are at room temperature before starting to avoid a lumpy filling. Use a high-quality smooth peanut butter for the best texture. If the chocolate ganache layer thickens too quickly, warm it slightly to ensure a smooth pour. Store leftovers in the refrigerator covered with plastic wrap for up to 3 days.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 350mg
- Fat: 34g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg