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No-Bake Reese’s Peanut Butter Chocolate Lush Layered Dessert

Sophia
Have you ever craved a dessert that tastes like a giant peanut butter cup but requires zero time in the oven? This No-Bake Reese’s Peanut Butter Chocolate Lush Layered Dessert features a crunchy chocolate cookie crust, a silky peanut butter cream cheese layer, rich chocolate pudding, and a cloud-like whipped topping. Every single bite delivers that iconic combination of chocolate and peanut butter that we all know and love.
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Prep Time 25 minutes
Total Time 4 minutes
Servings 12
Calories 440 kcal

Ingredients
  

For the Chocolate Cookie Crust Layer

  • 3 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter melted

For the Peanut Butter Cream Cheese Layer

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1½ cups whipped topping

For the Chocolate Pudding Layer

  • 2 cups cold milk
  • 1 box instant chocolate pudding mix 3.9 oz

For the Whipped Topping Layer

  • 2 cups whipped topping

For the Topping Layer

  • 1 cup Reese’s peanut butter cups chopped
  • ¼ cup chocolate chips
  • 2 tablespoons chocolate drizzle

Instructions
 

Step-by-Step Instructions

  • In a medium bowl, mix the chocolate cookie crumbs with the melted butter until the mixture resembles wet sand.
  • Press the crumb mixture firmly into the bottom of a 9x13-inch dish. Use the back of a measuring cup to create an even, compact layer. Chill the crust in the refrigerator for 15 minutes.
  • While the crust chills, prepare the peanut butter cream cheese layer. In a large bowl, beat the softened cream cheese until smooth and free of lumps.
  • Add the powdered sugar, creamy peanut butter, and vanilla extract to the cream cheese. Mix until the mixture is creamy and fully combined.
  • Gently fold in the whipped topping until the mixture becomes light and fluffy. Be careful not to deflate the whipped topping.
  • Spread the peanut butter mixture evenly over the chilled chocolate crust. Use an offset spatula for a smooth finish.
  • In another bowl, whisk together the cold milk and instant chocolate pudding mix. Whisk for about two minutes until the pudding thickens.
  • Spread the chocolate pudding layer evenly over the peanut butter layer. Work quickly because the pudding will continue to set.
  • Add the remaining whipped topping layer and smooth it evenly over the chocolate pudding. Make sure to cover the pudding completely.
  • Sprinkle the chopped Reese’s peanut butter cups and chocolate chips over the top of the whipped topping.
  • Drizzle the chocolate over the entire dessert. You can melt chocolate chips with a little coconut oil for an easy drizzle.
  • Refrigerate the dessert for at least 4 hours before slicing and serving. This chilling time allows the layers to set properly and makes for clean slices.