Ingredients
Scale
- 2 1/2 cups crushed pretzels
- 1/4 cup granulated sugar
- 3/4 cup melted butter
- 8 ounces cream cheese (room temperature)
- 1 cup creamy peanut butter
- 1 tablespoon room temperature butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (whipped to stiff peaks)
- 5.85 ounce box instant chocolate pudding (family size)
- 2 cups whole milk
- 11.75 ounce jar hot fudge topping
- 8 ounces whipped topping (thawed)
- 1 1/2 tablespoons creamy peanut butter
Instructions
- Prepare the crust by mixing crushed pretzels, sugar, and melted butter in a bowl. Press firmly into a 9×13 inch baking dish.
- For the cream cheese layer, beat together cream cheese, peanut butter, room temperature butter, sugar, and vanilla until smooth. Fold in whipped heavy cream gently before spreading over the pretzel crust.
- Prepare the chocolate layer by whisking instant pudding mix with whole milk until thickened. Spoon evenly over the cream cheese layer.
- Top with hot fudge sauce, followed by whipped topping and an optional drizzle of additional peanut butter.
- Chill in the refrigerator for at least two hours before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 360
- Sugar: 24g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg