Peanut Butter Lush

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This Peanut Butter Cookie Lush starts with a peanut butter cookie, then it’s layered with a no-bake peanut butter cheesecake, chocolate pudding and a whipped cream topping. This dessert is for true peanut butter lovers!  

This post is sponsored by the National Peanut Board. All thoughts and opinions are my own.

As much as we’d love to have long lazy summers, they always seem to fly by, and schedules fill up fast. Birthday parties, sports, potlucks you name it, there’s a lot going on.

It’s times like that where we need some go-to desserts that can be prepared in advance so we can grab and go on the way.

Peanut Butter Cookie Lush is just that type of desserts. Layers of gooey peanut butter cookie, peanut butter cheesecake, a layer of chocolate pudding and whipped cream on top.

All the peanut butter goodness packed into this easy dessert!

I’ve been all about the peanut butter desserts lately. Did you see the Peanut Butter Marshmallow Cupcakes I posted?

I love making peanut butter desserts, and I always have a jar in my pantry whether it’s for baking or for snacking. With just a two-tablespoon serving, you’ll get eight powerful grams of protein, two grams of filling fiber and 12 grams of unsaturated fat.

Peanut butter isn’t just a pantry staple during the school year. Some of my favorite no-bake recipes include peanut butter! It’s a versatile, affordable ingredient that can be added to

meals and snacks for a tasty, nutritious boost all-year round – including summertime.

Now let’s talk about all these mouthwatering layers in this peanut butter lush.

Now you can prepare these layers in steps, the night before or even a day ahead of your party. Just keep it covered in the refrigerator and you’ll be good to go.

First up, the peanut butter cookie layer. You could make a homemade peanut butter cookie, but I’m looking to save time, so I grabbed a peanut butter cookie mix and whipped it up in a 9-inch pan.

You want the cookie to bake all the way through, but you still want it slightly underdone in the middle, which helps keep it soft even after it’s been refrigerated.

If you live in a warm climate, you may want a no-bake option for this dessert. If this is the case, I’d recommend using a peanut butter cookie. Grind the cookies into a fine crumb, combine with 6-8 tablespoons of melted butter and press into the bottom of your pan.

While your cookie is cooling, you can prepare the other layers.

The peanut butter cheesecake layer is probably my favorite layer. Cream cheese and creamy peanut butter are a perfect match, and then add some homemade whipped cream and you’re good to go.

It’s light and fluffy and just melts in your mouth. I wouldn’t blame you if you snuck a few bites.

First beat the cream cheese until it’s softened. There’s no need to soften it advance, just beat it for several minutes, scraping down the bowl occasionally. Then it’s time to add the peanut butter.  Cream these together until they’re well combined.

Once you have the base of your cheesecake prepared, gently fold in the prepared whipped cream. Save even more time by swapping out the homemade whipped cream for prepared whipped topping.

You can also prepare your layer of chocolate pudding and keep it refrigerated until it’s time to assemble. Also feel free to swap out the pudding later with whatever flavor your like. Banana pudding would be good to!

For the topping, it just another layer of whipped cream. If you’re going to the trouble to make it yourself, you can prepare this at the same time as your filling.

However, whipped cream that sits in the bowl in the fridge for too long may start to wilt. So, I’d use your best judgement. If you’re assembling right away, go ahead and make it at the same time. If you’re assembling the next day, I’d personally hold off and make a fresh batch for the topping.

You can finish off this dessert with whatever toppings you’d like. I went for a simple peanut butter glaze, just melt a tablespoon of peanut butter for 20 or so seconds in the microwave and drizzle over the top. Other options are crushed peanut butter cookies, peanut butter coated candies or chopped peanuts. It’s all up to your own tastes!

This dessert does require some time in the refrigerator to allow all the layers to set. So, it’s best to give yourself 2-4 hours before serving. This is why it’s the perfect dessert to prepare ahead of time! Then you can just take it out of the fridge when it’s time.

Head here for even more delicious peanut butter recipes for every occasion.

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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

Peanut Butter Lush

• Author: Julianne Dell
• Prep Time: 45 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 3 minutes
• Yield: 9 slices

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Description

This Peanut Butter Cookie Lush starts with a peanut butter cookie, then it’s layered with a no-bake peanut butter cheesecake, chocolate pudding and a whipped cream topping. This dessert is for true peanut butter lovers!

Ingredients

For the crust:

• 1 package (15oz) peanut butter cookie mix
• Ingredients listed on the box (egg, oil water)

For the pudding

• 1 package (3.4oz) instant chocolate pudding
• 1 ¾ cups milk

For the cheesecake:

• 1 ¾ cup heavy whipping cream
• ¾ cup powdered sugar
• 8 ounces cream cheese
• ½ cup creamy peanut butter
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

For the topping

• 1–2 tablespoon creamy peanut butter

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Instructions

1. Preheat the oven to 350°F. Prepare a 9-inch round pan by greasing the bottom with cooking spray.
2. Prepare the cookie mix according to the instructions on the box. Press the prepared dough evenly into the pan. Bake at 350° F for 15-20 minutes until the center is cooked through. Cool completely. As the cookie is cooling, use a piece of parchment paper and another pan or spatula to press down the center of the cookie so you have a nice flat surface to work with.
3. Once the cookie is cooled, prepare the pudding. In a medium-sized bowl, combine the pudding mix and milk and whisk until the powder has dissolved. Refrigerate until the pudding has set.
4. Next, prepare the cheesecake layer. Place a metal mixing bowl in the fridge for 5-10 minutes to chill. Pour the heavy cream into the chilled bowl and whip at high speed until soft peaks form.
5. Then add the powdered sugar and continue mixing until stiff peaks form. Set aside.
6. Beat together the cream cheese until softened. Then add the peanut butter, sugar and vanilla extract and beat for several minutes until it’s light and fluffy.
7. Next, fold 1 ½ cups of the prepared whipped cream into the cream cheese mixture until well mixed.
8. Spread the cheesecake over the cooled cookie. Then evenly spread the prepared chocolate pudding over the cheesecake layer.
9. Finally, spread the remaining whipped cream on top. Keep covered in the refrigerator until ready to serve. Drizzle with peanut butter if desired. Microwave the peanut butter for 20-30 seconds until it’s runny and drizzle over top of the whipped cream.

Notes

• This must be keep covered in the refrigerator. Okay to prepare a day in advance.
• Substitute the homemade whipped cream with an already prepared whipped topping, you’ll need two 8-ounce containers.
• Add your favorite peanut butter toppings if desired. Crushed cookies or candy work great, add just before serving for best results.
• For a no-bake option, substitute the baked peanut butter cookie with a peanut butter sandwich cookie. Grind the cookies into a fine crumb, combine with 6-8 tablespoons of melted butter and press into the bottom of your pan

• Category: Bars
• Method: Oven
• Cuisine: American

Keywords: Peanut Butter dessert, Lush dessert