For the crust:
1 package (15 ounces) peanut butter cookie mix
Ingredients listed on the box (egg, oil water)
For the pudding:
1 package (3.4 ounces) instant chocolate pudding
1 ¾ cups milk
For the cheesecake:
1 ¾ cup heavy whipping cream
¾ cup powdered sugar
8 ounces cream cheese
½ cup creamy peanut butter
¼ cup granulated sugar
1 teaspoon vanilla extract
For the topping:
1–2 tablespoon creamy peanut butter
Active Time: 15 minutes
Preheat the oven to 350°F. Prepare a 9-inch round pan by greasing the bottom with cooking spray. Prepare the cookie mix according to the instructions on the box. Press the prepared dough evenly into the pan. Bake at 350° F for 15-20 minutes until the center is cooked through. Cool completely. As the cookie is cooling, use a piece of parchment paper and another pan or spatula to press down the center of the cookie so you have a nice flat surface to work with.
Once the cookie is cooled, prepare the pudding. In a medium-sized bowl, combine the pudding mix and milk and whisk until the powder has dissolved. Refrigerate until the pudding has set. Next, prepare the cheesecake layer. Place a metal mixing bowl in the fridge for 5-10 minutes to chill. Pour the heavy cream into the chilled bowl and whip at high speed until soft peaks form. Then add the powdered sugar and continue mixing until stiff peaks form. Set aside. Beat together the cream cheese until softened. Then add the peanut butter, sugar and vanilla extract and beat for several minutes until it’s light and fluffy. Next, fold 1 ½ cups of the prepared whipped cream into the cream cheese mixture until well mixed.
Spread the cheesecake over the cooled cookie. Then evenly spread the prepared chocolate pudding over the cheesecake layer. Finally, spread the remaining whipped cream on top. Keep covered in the refrigerator until ready to serve. Drizzle with peanut butter if desired. Microwave the peanut butter for 20-30 seconds until it’s runny and drizzle over top of the whipped cream.
This must be kept covered in the refrigerator. Okay to prepare a day in advance. Substitute the homemade whipped cream with an already prepared whipped topping, you’ll need two 8-ounce containers. Add your favorite peanut butter toppings if desired. Crushed cookies or candy work great, add just before serving for best results.
For a no-bake option, substitute the baked peanut butter cookie with a peanut butter sandwich cookie. Grind the cookies into a fine crumb, combine with 6-8 tablespoons of melted butter and press into the bottom of your pan
Nutrition information per serving:
Fat: 15 g
Trans fats: 0 g
Cholesterol: 35 mg
Carbohydrate: 15 g
Protein: 4 g