Peanut Butter Pretzel Dessert

Name: Peanut Butter Pretzel Dessert
Prep time: 40 min
Cook time: 10 min
Total time: 4 h 50 min
Yield: 16 serving
Ingredients: 8 ounces salted pretzel twists; 3 tablespoons sugar; ¾ cup unsalted butter; 16 ounces cream cheese; 1 ¾ cups powdered sugar; 2 teaspoons vanilla extract; 1 ¾ cups creamy peanut butter; 8 ounces frozen whipped topping; 2 packages instant chocolate pudding mix; 3 cups whole milk; 8 ounces frozen whipped topping; 1 bag Reese’s minis; 2 tablespoons creamy peanut butter; ½ cup coarsely chopped salted pretzels

User Reviews

4.6

108 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Additional Time
4 hrs
Total Time
4 hrs 50 mins
Servings
16
Course
Dessert

Peanut Butter Pretzel Dessert

Iris Warren

Report

With a sweet and salty pretzel crust, fluffy peanut butter layer, and silky chocolate pudding, this peanut butter pretzel dessert is a decadent twist on peanut butter pie.

Share:

I Made This!

81 people made this

Print

21 people printed this

Save this

64 people saved this

Ingredients

Servings

For the Crust

8 ounces salted pretzel twists coarsely crushed
3 tablespoons sugar
¾ cup unsalted butter melted

For the Filling

16 ounces cream cheese room temperature
1 ¾ cups powdered sugar
2 teaspoons vanilla extract
1 ¾ cups creamy peanut butter
8 ounces frozen whipped topping thawed according to package directions

For the Pudding Layer

2 packages instant chocolate pudding mix 3.9-ounce packages
3 cups whole milk

For the Topping

8 ounces frozen whipped topping thawed according to package directions
1 bag Reese’s minis halved; 7.6 ounces
2 tablespoons creamy peanut butter melted
½ cup coarsely chopped salted pretzels

Add to Shopping List

Instructions

Preheat oven to 350° F.
Spray a 13x9-inch cake pan with cooking spray. Line with parchment paper, leaving an overhang over the sides. This will help you lift the dessert out of the pan later if desired.
In a large bowl, combine the crushed pretzels, sugar and butter until thoroughly combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, remove the pan from the oven and let cool completely.
In a large mixing bowl with an electric mixer, beat the cream cheese, powdered sugar and vanilla on medium speed for about 5 minutes, scraping down the sides of the bowl as needed. Add in the peanut butter and mix until completely incorporated. Use a rubber spatula to fold in the frozen whipped topping into the peanut butter mixture until no streaks remain. Spread evenly over the cooled crust, taking care to spread the filling from edge to edge of the pan.
In another large bowl, beat the pudding mix and milk for 3 minutes. Pour the pudding onto the peanut butter layer and evenly spread the pudding from edge to edge of the pan. Top with whipped topping. Refrigerate for at least 4 hours or overnight.
Top with Reese’s Minis. If desired, drizzle with melted peanut butter and sprinkle with chopped pretzels just before serving.

Notes

If you forget to set your cream cheese out ahead of time, check out my tips for how to soften cream cheese quickly.
When measuring powdered sugar, follow the same method as you would use for flour. Learn how to measure flour correctly and apply those tips here!
If you run out of powdered sugar, you can learn how to make powdered sugar for a substitute to use instead.
When buying the chocolate pudding mix, make sure you purchase instant pudding mix, NOT cook-and-serve pudding.