Description
This peanut butter pretzel dessert layers a sweet salty pretzel crust, creamy peanut butter filling, and chocolate pudding for an easy crowd dessert.
Ingredients
- 2 1/2 cups coarsely crushed salted pretzels
- 3 tablespoons granulated sugar
- 3/4 cup unsalted butter melted
- 16 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups creamy peanut butter
- 1 cup whipped topping thawed
- 2 3.9 ounce boxes instant chocolate pudding mix
- 3 cups cold milk
- 1 1/2 cups whipped topping
- Chopped chocolate peanut butter cups
- Extra crushed pretzels
Instructions
- Preheat the oven to 350°F. Line a 9 by 13 inch baking dish with parchment paper, leaving an overhang.
- Mix the crushed pretzels, sugar, and melted butter in a bowl until combined. Press firmly into the bottom of the pan.
- Bake the crust for 10 minutes. Cool the crust completely.
- Beat the cream cheese, powdered sugar, and vanilla in a large bowl for about 3 minutes until smooth and fluffy.
- Add the peanut butter and mix until fully incorporated.
- Gently fold in 1 cup of whipped topping. Spread this mixture evenly over the cooled crust.
- Whisk the pudding mix and milk in another bowl for 2 to 3 minutes until thickened.
- Spread the pudding evenly over the peanut butter layer.
- Top with the remaining whipped topping and smooth the surface.
- Refrigerate for at least 4 hours or overnight. Garnish with chopped peanut butter cups and extra pretzels before serving.
Notes
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American