Description
Layers of Oreo crust, fluffy peanut butter cheesecake, silky chocolate pudding, and whipped topping make this no-bake beauty the ultimate crowd-pleaser. Perfect for potlucks, holidays, or any moment that deserves a little extra sweetness. Bonus? The fridge does all the work—no oven required!
Ingredients
Crust
-
72 Oreo cookies
-
¾ cup unsalted butter, melted
Peanut Butter Layer
-
16 oz cream cheese, softened
-
2 cups creamy peanut butter
-
2 cups powdered sugar
-
16 oz Cool Whip (thawed)
-
1½ cups mini chocolate chips
Pudding Layer
-
4 (3.9 oz) pkgs instant chocolate fudge pudding
-
5½ cups cold whole milk
Topping
-
16 oz Cool Whip (thawed)
-
⅔ cup peanut butter chips
-
⅔ cup mini chocolate chips
-
8 Oreos, crushed
Instructions
-
Crust – Crush Oreos into fine crumbs, mix with melted butter, and press into pan. Chill 15–20 min.
-
Peanut Butter Layer – Beat cream cheese until smooth. Mix in peanut butter, then powdered sugar. Gently fold in Cool Whip, then stir in mini chocolate chips. Spread over crust.
-
Pudding Layer – Whisk pudding mix with cold milk until thick (about 2 min). Let rest 3–5 min, then spread over peanut butter layer.
-
Topping – Spread Cool Whip over pudding. Sprinkle with peanut butter chips, chocolate chips, and crushed Oreos.
-
Chill – Cover and refrigerate at least 4 hrs (overnight is best) before slicing.
Notes
-
Coffee Kick – Add espresso powder to pudding.
-
Nutella Swirl – Drizzle and swirl Nutella into the PB layer.
-
Banana Split – Add sliced bananas on crust before peanut butter.
-
Gluten/Dairy-Free – Swap in gluten-free cookies & plant-based subs.
Nutrition
- Calories: 340 cal Per Serving
- Fat: 20g
- Carbohydrates: 30g