Chocolate Oreo Peanut Butter Dream Dessert is the ultimate no‑bake dessert you’ll want on repeat. It layers a crunchy cookie crust with creamy peanut‑butter‑cream cheesiness, silky chocolate pudding, and fluffy whipped topping, then it’s finished with chopped candy for extra fun. If you love the peanut butter + chocolate combo, this dish delivers big time. And because it’s made ahead and chilled, it’s perfect for parties or relaxing at home.
Why You’ll Love This Chocolate Oreo Peanut Butter Dream Dessert
You’ll love this recipe because it hits all the best dessert notes: a crunchy base, a rich peanut butter layer, smooth chocolate, and a light whipped topping. It’s no‑bake so it comes together quickly and doesn’t heat up the oven. Plus, it’s a crowd‑pleaser; everything about it screams indulgence with a playful twist. Many bloggers call this one a “potluck favorite” and say if you bring it once, you’ll get requests to bring it again.
Ingredients
- 14.3 oz. Oreo cookies
- 6 tablespoons unsalted butter, melted
- ¾ cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz. cream cheese, at room temperature
- 16 oz. Cool Whip (or similar whipped topping)
- 5.9 oz. instant chocolate pudding dry mix
- 2 cups milk
- 2 regular‐sized Butterfinger candy bars, chopped
Step‑by‑Step: How to Chocolate Oreo Peanut Butter Dream Dessert
- Lightly grease a 13 × 9‑inch pan with nonstick spray. Crush the Oreos in a blender (including the cream filling) until they’re fine crumbs. Transfer to a medium bowl. Mix in the melted butter and toss to coat so the crumbs become evenly moist. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- In a medium bowl, combine the peanut butter, powdered sugar and cream cheese. Using a stand mixer (or a hand mixer or sturdy spoon/spatula) beat until smooth and creamy. Fold in half of the Cool Whip (so about 8 oz) until incorporated. Spread this peanut butter‑cream cheese layer evenly over the Oreo crust.
- In another medium bowl, whisk the instant chocolate pudding mix with the 2 cups milk until fully dissolved. Let it stand 2 minutes (or as the package directs) to thicken. Then spread the pudding layer evenly over the peanut butter layer.
- Spread the remaining Cool Whip over the pudding layer. Then sprinkle the chopped Butterfinger candy bars evenly on top.
- Cover the pan tightly with plastic wrap and refrigerate for at least 1 hour (longer is better) before serving. It keeps in the fridge for a few days (no longer than about a week) for best texture.
Helpful Tips
- Make sure your cream cheese is room temperature so it blends smoothly without lumps.
- Pressing the crust firmly—use the bottom of a measuring cup or a flat spatula—helps it hold together when you cut slices.
- Chilling for at least an hour is needed so the layers set properly. Some recipes recommend 3–4 hours or even overnight for optimal texture.
- When cutting slices, wipe the knife clean between cuts to keep the layers looking neat.
- For travel or potlucks: make it ahead, keep it chilled, and top the chopped candy right before serving for best appearance and crunch.
- If you live somewhere warm/high humidity, keep the dessert in the fridge until right before serving to prevent melting or softening.
Substitutions And Variations
- Swap the Oreo crust for another chocolate sandwich cookie or crushed chocolate graham cracker crumbs.
- Use another candy bar instead of Butterfinger (e.g., chopped Reese’s, Snickers, or peanut butter cups) depending on preference.
- For a lighter version: use low‑fat cream cheese and whipped topping, and use skim milk for the pudding layer.
- For gluten‑free: use gluten‑free cookie crumbs for the crust.
- To make it vegan: use vegan cream cheese, a plant‑based whipped topping, dairy‑free pudding mix and cookie crumbs that are dairy‑free.
- Want a different flavour twist? Try a salted caramel drizzle on top or add chopped peanuts or peanut butter chips in the topping layer.
Storage Instructions
Store the dish covered in the refrigerator until ready to serve. Because it has whipped topping and pudding layers, it doesn’t freeze well, freezing may change texture and make the whipped topping weep or separate.
It will keep well for 3–5 days refrigerated; after that the crust may soften too much and layers may lose structure, so best eaten within the first week.
Nutritional Information
Here’s an estimate for one serving (assuming 12 servings):
- Calories: ~320 kcal
- Carbohydrates: ~37 g
- Protein: ~6 g
- Fat: ~18 g
- Saturated Fat: ~8 g
- Trans Fat: ~1 g
- Cholesterol: ~26 mg
- Sodium: ~321 mg
- Potassium: ~203 mg
- Fiber: ~2 g
- Sugar: ~26 g
- Vitamin A: ~344 IU
- Calcium: ~76 mg
- Iron: ~2 mg
Serving Suggestions
- Serve chilled slices straight from the refrigerator. Because it’s rich, smaller portions (about 12 decent slices) are plenty.
- Pair with a cup of strong coffee or a cold glass of milk to complement the richness.
- For extra flair: add a drizzle of chocolate or caramel sauce on the plate or top with a fresh berry to balance sweetness.
- For gatherings, consider placing the dish on a chilled tray so it stays cool while guests serve themselves.
Frequently Asked Questions About Chocolate Oreo Peanut Butter Dream Dessert
Can I make this the day before the event?
Yes — in fact, making it ahead is ideal. Because the dessert needs time to chill and set, preparing it the night before gives it the best texture. Cover it and refrigerate overnight, then add the chopped candy on top right before serving so it stays crunchy.
Can I freeze leftovers?
It’s not recommended to freeze. The whipped topping and pudding layers may separate or become watery after thawing. The best texture is from refrigeration only.
What if I don’t have a 13 × 9 inch pan?
You can use a slightly smaller pan (e.g., 9×9) but the layers will be thicker and you may need to adjust the amounts or serving size. A deeper pan helps the layers stay distinct and neat. Some suggest halving the recipe for smaller pans.
Can I use natural peanut butter?
You could, but careful: natural peanut butter tends to be looser and may make your layer softer or less stable. Most recipes call for smooth “regular” peanut butter for consistency. If you use natural, you may want to reduce other liquid slightly or chill longer.
My crust got soggy—what went wrong?
Possible reasons: pressing the crust wasn’t firm enough, the melted butter ratio was off, or the dessert sat too long before layering. Ensure you press the crust firmly and evenly, and don’t let it soften too much before adding the next layer. Cooling the crust briefly in the freezer helps.
Conclusion
Thank you for choosing this Chocolate Oreo Peanut Butter Dream Dessert. I’m so excited for you to make it! It’s one of my favorite desserts because of the ease and amazing flavor combination of creamy peanut butter and rich chocolate. It’s no‑bake, can be made ahead, and always draws compliments. I hope you enjoy every decadent (yet easy) bite and that this becomes a go‑to treat for you and your food‑loving community. Wishing you joyful cooking, happy serving, and sweet success , thank you for being part of our dessert‑loving family!
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Chocolate Oreo Peanut Butter Dream Dessert
- Total Time: 1 hour 20 minutes (includes chill time)
- Yield: 12 servings 1x
Description
Chocolate Oreo Peanut Butter Dream Dessert is an easy, no-bake layered dessert made with an Oreo crust, peanut butter–cream cheese filling, chocolate pudding, and whipped topping, finished with chopped Butterfinger bars. It’s a crowd-pleaser and perfect for any occasion.
Ingredients
14.3 oz. Oreo cookies
6 tablespoons unsalted butter, melted
¾ cup creamy peanut butter
1 cup powdered sugar
8 oz. cream cheese, at room temperature
16 oz. Cool Whip, divided
5.9 oz. instant chocolate pudding mix
2 cups milk
2 Butterfinger candy bars, chopped
Instructions
- Lightly grease a 13 × 9‑inch pan with nonstick spray. Crush the Oreos in a blender (including the cream filling) until they’re fine crumbs. Transfer to a medium bowl. Mix in the melted butter and toss to coat so the crumbs become evenly moist. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- In a medium bowl, combine the peanut butter, powdered sugar and cream cheese. Using a stand mixer (or a hand mixer or sturdy spoon/spatula) beat until smooth and creamy. Fold in half of the Cool Whip (so about 8 oz) until incorporated. Spread this peanut butter‑cream cheese layer evenly over the Oreo crust.
- In another medium bowl, whisk the instant chocolate pudding mix with the 2 cups milk until fully dissolved. Let it stand 2 minutes (or as the package directs) to thicken. Then spread the pudding layer evenly over the peanut butter layer.
- Spread the remaining Cool Whip over the pudding layer. Then sprinkle the chopped Butterfinger candy bars evenly on top.
- Cover the pan tightly with plastic wrap and refrigerate for at least 1 hour (longer is better) before serving. It keeps in the fridge for a few days (no longer than about a week) for best texture.
Notes
Chill longer (3–4 hours or overnight) for best texture. Use full-fat cream cheese and regular peanut butter for stability.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 26 g
- Carbohydrates: 37 g
- Protein: 6 g