Peanut Butter Pretzel Dessert
User Reviews
4.6
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Prep Time
40 mins
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Cook Time
10 mins
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Additional Time
4 hrs
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Total Time
4 hrs 50 mins
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Servings
16
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Course
Dessert
Peanut Butter Pretzel Dessert
Description
This Peanut Butter Pretzel Dessert starts with a crunchy crust formed from salted pretzels mixed with sugar and melted butter, baked to hold its shape. The creamy filling made from room-temperature cream cheese, powdered sugar, vanilla extract, and smooth peanut butter is lightened with thawed whipped topping for a fluffy texture.
A subsequent pudding layer uses instant chocolate pudding mix whipped with milk, creating a smooth, rich chocolate layer atop the peanut butter base. The final top layer of whipped topping is adorned with halved mini peanut butter cups, a drizzle of melted peanut butter, and chopped pretzels, adding visual appeal and complementary salty crunch.
For best results, have cream cheese softened before mixing to avoid lumps. Measuring powdered sugar properly ensures smooth sweetness. Use instant pudding mix rather than cook-and-serve for convenient preparation and stable texture. This no-bake layered dessert offers a combination of creamy, crunchy, salty, and sweet flavors and textures.
Ingredients
For the Crust
- 8 ounces pretzels coarsely crushed, salted, twists
- 3 tablespoons sugar
- ¾ cup butter melted, unsalted
For the Filling
- 16 ounces cream cheese room temperature
- 1 ¾ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 ¾ cups peanut butter creamy
- 8 ounces whipped topping thawed according to package directions, frozen
For the Pudding Layer
- 2 packages instant chocolate pudding mix 3.9-ounce packages
- 3 cups milk whole
For the Topping
- 8 ounces whipped topping thawed according to package directions, frozen
- 1 bag Reese’s peanut butter cups halved; 7.6 ounces, mini size
- 2 tablespoons peanut butter melted, creamy
- ½ cup pretzels coarsely chopped, salted
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
- Soften cream cheese ahead of time or follow quick softening tips for smooth blending.
- Measure powdered sugar by spooning into the measuring cup rather than scooping to avoid packing.
- If you lack powdered sugar, you can substitute homemade powdered sugar following proper techniques.
- Be sure to use instant pudding mix, not cook-and-serve, for proper texture and ease of preparation.
User Reviews
Overall Rating
4.6
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