Scale

For the crust:

2 cups crushed chocolate sandwich cookies

½ cup melted butter

For the peanut butter layer:

8 oz cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

1½ cups whipped topping (or homemade whipped cream)

For the chocolate topping:

1 cup chocolate pudding or ganache

Optional drizzle of 3-Ingredient Hot Fudge Sauce

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1. Mix crushed cookies with melted butter and press into a 9×13-inch dish. Chill 15 minutes.

2. Beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla. Fold in whipped topping.

3. Spread peanut butter mixture over the chilled crust evenly.

4. Top with chocolate pudding or ganache and smooth out the top.

5. Refrigerate for at least 4 hours or overnight for clean layers.

6. Slice and serve chilled.

Use full-fat cream cheese for the best texture.

Can be made a day ahead — improves in flavor and structure.

Pairs beautifully with fresh berries or coffee.