Chocolate and Peanut Butter Ribbon Dessert
Indulge your sweet tooth with this no-bake Chocolate and Peanut Butter Ribbon Dessert, a delightfully creamy and decadent treat that layers bold flavors and textures in every bite. This easy-to-make dessert starts with a buttery Oreo cookie crust, followed by a rich peanut butter and cream cheese layer, smooth chocolate pudding, and a fluffy whipped topping. Topped with mini chocolate chips and crunchy crushed peanuts, it’s the perfect combination of sweet, salty, and crunchy. Ready in just 25 minutes of prep time and requiring no oven, this chilled dessert is ideal for summer parties, potlucks, or when you simply want to impress your family with minimal effort. Whether you're a fan of peanut butter desserts or chocolate indulgences, this layered masterpiece is sure to wow!
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 6 tablespoons Unsalted butter (melted)
- 8 ounces Cream cheese (softened)
- 0.5 cup Granulated sugar
- 0.75 cup Peanut butter
- 3 cups Whipped topping (thawed)
- 3.9 ounces Instant chocolate pudding mix
- 3 cups Cold milk
- 0.5 cup Mini chocolate chips
- 0.25 cup Crushed peanuts (optional)
Instructions
Place the Oreo cookies in a food processor and pulse until finely ground. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Combine the crushed Oreo cookies and melted butter in a bowl. Mix until the crumbs are evenly coated with butter.
Press the crumb mixture evenly into the bottom of a 9x13-inch pan to form the crust. Place the crust in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the peanut butter to the cream cheese mixture and beat until fully incorporated.
Gently fold 1 cup of the whipped topping into the peanut butter mixture until smooth.
Spread the peanut butter mixture evenly over the chilled crust. Return the pan to the refrigerator.
In a medium bowl, whisk the instant chocolate pudding mix with the cold milk for about 2 minutes, or until the pudding thickens.
Spread the chocolate pudding evenly over the peanut butter layer in the pan.
Top the pudding layer with the remaining whipped topping, spreading it evenly.
Sprinkle mini chocolate chips and crushed peanuts (if using) over the whipped topping for garnish.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Slice into squares and serve chilled.
Nutrition Facts
Calories |
9416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 547.5 g | 702% | |
| Saturated Fat | 250.0 g | 1250% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 5979 mg | 260% | |
| Total Carbohydrate | 1098.9 g | 400% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 726.9 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1567 mg | 121% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 4190 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
