Scale

For the crust:

2 cups graham cracker crumbs

1/2 cup melted butter

For the peanut butter cream cheese layer:

8 oz cream cheese, softened

3/4 cup creamy peanut butter

1 cup powdered sugar

1 1/2 cups whipped topping (like Cool Whip)

For the pudding layer:

1 (3.9 oz) box instant chocolate pudding

1 (3.4 oz) box instant vanilla pudding

3 cups cold milk

Topping:

1 1/2 cups whipped topping

Chocolate syrup or shavings (optional)

1. In a bowl, mix graham cracker crumbs and melted butter. Press into a 9×13-inch pan and chill for 15 minutes.

2. Beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in whipped topping. Spread over crust.

3. In a separate bowl, whisk chocolate and vanilla pudding with cold milk until thickened. Spread over the peanut butter layer.

4. Top with more whipped topping and smooth the surface.

5. Chill at least 4 hours or overnight.

6. Drizzle with chocolate syrup or garnish with chocolate shavings before serving.

Use full-fat cream cheese for the best texture.

Crust can be made with crushed chocolate cookies for variation.

Can be made a day ahead—just keep chilled until ready to serve.

Keywords: peanut butter delight, no-bake layered dessert, creamy peanut butter pudding bars, layered peanut butter dessert