Chocolate Cool Whip Cake 3

Peanut Butter Chocolate Cool Whip Cake

Peanut butter and chocolate combine in this spectacularly simple pudding delight. Weird fact: with the exception of the peanut butter cups and cookies used for garnish, there’s almost no chewing required with this no-bake masterpiece.

AuthorCarley KnutsenDifficultyBeginner

Ingredients
 20 Chocolate Sandwich Cookies (divided)
 2 tbsp Butter (soft)
 8 oz Cream Cheese (soft)
 ½ cup Peanut Butter
 1 ½ cups Confectionery Sugar (divided)
 16 oz Frozen Whipped Topping (thawed and halved)
 20 Miniature Peanut Butter Cups (chopped)
 1 cup Whole Milk (cold)
 3.90 oz Package Instant Chocolate Pudding Mix

Prep and Chill
1

Crush 16 cookies and mix crumbs with butter. Press into an ungreased 9 inch pan and set aside. In a large bowl, beat the cream cheese, peanut butter, and 1 cup of confectionery sugar until smooth. Fold in half of the whipped topping. Spread over crust, then sprinkle with peanut butter cups. In a second large bowl, beat the milk, pudding mix, and remaining ½ cup of confectionery sugar on low speed for 2 minutes. Let stand for 2 minutes more, or until the pudding has soft set. Fold in the remaining whipped topping. Spread chocolate over the peanut butter cups. Coarsely crush the remaining cookies and garnish the top. Cover and chill for at least 3 hours before serving.

Ingredients

Ingredients
 20 Chocolate Sandwich Cookies (divided)
 2 tbsp Butter (soft)
 8 oz Cream Cheese (soft)
 ½ cup Peanut Butter
 1 ½ cups Confectionery Sugar (divided)
 16 oz Frozen Whipped Topping (thawed and halved)
 20 Miniature Peanut Butter Cups (chopped)
 1 cup Whole Milk (cold)
 3.90 oz Package Instant Chocolate Pudding Mix

Directions

Prep and Chill
1

Crush 16 cookies and mix crumbs with butter. Press into an ungreased 9 inch pan and set aside. In a large bowl, beat the cream cheese, peanut butter, and 1 cup of confectionery sugar until smooth. Fold in half of the whipped topping. Spread over crust, then sprinkle with peanut butter cups. In a second large bowl, beat the milk, pudding mix, and remaining ½ cup of confectionery sugar on low speed for 2 minutes. Let stand for 2 minutes more, or until the pudding has soft set. Fold in the remaining whipped topping. Spread chocolate over the peanut butter cups. Coarsely crush the remaining cookies and garnish the top. Cover and chill for at least 3 hours before serving.

Peanut Butter Chocolate Cool Whip Cake

Thanks to Taste of Home for the recipe!

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