Ingredients:

  • 180g crushed peanut butter sandwich cookies or graham crackers
  • 55g melted unsalted butter
  • 96g instant chocolate pudding mix
  • 480ml cold whole milk
  • 225g softened cream cheese
  • 125g creamy peanut butter
  • 100g powdered sugar
  • 5ml vanilla extract
  • 240ml whipped topping or stabilized whipped cream
  • 40g mini chocolate chips

Instructions:

  1. Combine the cookie crumbs and melted butter in a medium bowl. Press the mixture firmly into the bottom of a parchment-lined 9x9 pan.
  2. Whisk the chocolate pudding mix with cold milk until thickened and smooth. Pour the mixture over the crust and smooth the top.
  3. Beat the softened cream cheese until smooth. Gradually add peanut butter, powdered sugar, and vanilla; mix until light and fluffy. Spread over the chocolate layer.
  4. Top the peanut butter layer with whipped topping and sprinkle mini chocolate chips. Refrigerate for at least 4 hours until firm.