Desserts
Southern
Yield: 1 (One) 9-inch round cake
Author: Tammy Nichols
Peanut Butter Chocolate Delight - Master Cookbook Recipe # 382

Peanut Butter Chocolate Delight - Master Cookbook Recipe # 382

This Peanut Butter Chocolate Delight is a stunning four-layer dessert that combines the crunch of roasted peanuts with creamy layers of cheesecake, pudding, and fluffy whipped topping. Perfectly chilled and elegant, it's the ultimate treat for chocolate and peanut butter lovers alike.

This is recipe #382 in Tammy’s Master Cookbook.

Prep time: 30 minCook time: 20 minTotal time: 50 min Chill Time: 12 hrs
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Ingredients

  • Layer 1 (Crust):
  • 1 cup all-purpose flour
  • 1/2 cup salted butter (room temperature)
  • 2/3 cup dry roasted peanuts (chopped)
  • Layer 2:
  • 8 oz. cream cheese (room temperature)
  • 1/3 cup peanut butter (Jif brand)
  • 1 cup powdered sugar
  • 1 cup whipped topping
  • Layer 3:
  • 3.4 oz. vanilla instant pudding mix
  • 3.4 oz. chocolate instant pudding mix
  • 2-3/4 cups milk
  • Layer 4 (Topping):
  • 1 cup whipped topping
  • 1 Hershey’s chocolate bar (for shredding)
  • 1/3 cup chopped peanuts

Instructions

  1. Bake the Crust: Use a pastry cutter to blend the flour and butter until crumbly, then stir in the chopped peanuts. Press the mixture firmly into the bottom of a 9-inch cheesecake (springform) pan. Bake at 350°F for 20 minutes, then let it cool completely.
  2. Creamy Second Layer: In a mixing bowl, cream together the peanut butter and cream cheese until smooth. Add the powdered sugar and mix well, then gently fold in the whipped topping. Spread this evenly over the cooled crust.
  3. Pudding Third Layer: Combine the vanilla and chocolate pudding mixes with the milk. Whisk until thickened and well blended, then spread carefully over the second layer.
  4. Finish and Chill: Top with the remaining whipped topping. Shred the Hershey bar over the top and sprinkle with the chopped peanuts. Refrigerate overnight to allow the layers to set perfectly.
  5. Serve: Remove the outer ring of the springform pan. If desired, you can use a cake comb to create a decorative pattern on the sides before serving.

Notes

Tammy’s Tips

For a beautiful presentation, make sure each layer is smoothed out to the edges of the pan so the layers look distinct when you remove the springform ring. Chilling the dessert overnight is essential because it allows the crust to soften just enough and the flavors to fully meld together for that perfect bite!

Recommended Products:

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NutriChef 9 Inch Nonstick Cheesecake Springform Cake Pan NutriChef 9 Inch Nonstick Cheesecake Springform Cake Pan Kuhn Rikon Pull Chop Chopper/Manual Food Processor Kuhn Rikon Pull Chop Chopper/Manual Food Processor Biscuit Cutter, Scraper, Pastry Blender Set Biscuit Cutter, Scraper, Pastry Blender Set

Nutrition Facts

Calories

5471

Fat

338 g

Sat. Fat

158 g

Carbs

526 g

Fiber

25 g

Net carbs

501 g

Sugar

358 g

Protein

118 g

Sodium

4639 mg

Cholesterol

572 mg

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