Tuesday, March 6, 2012

Peanut Butter Delight

Oh this is such an easy and delicious dessert. Your family will love you for making it and guests will be impressed! 

It's a wonderful dessert to make for a potluck or shower...anytime really!

This is a family favorite and I always have everything on hand to make it, though I'm sure my family would tell you I don't make it often enough.

Combining peanut butter and chocolate! How can you go wrong?

I use lighter ingredients and no one can guess.


It can be made a day ahead too, and I love that option. It's delicious 3 or 4 days after it's made...if you still have some left by then.

My hubby prefers a graham cracker crust rather than the flour/margarine crust.


1 c. all purpose flour
1/2 c. margarine
1/2 tsp. vanilla extract
1/2 c. peanut butter
1-8 ozs. pkg. 1/3 (reduced fat) cream cheese
1-1/2 c. powdered sugar
(I reduce that amount a little and use part Xylitol and powdered sugar)
2 - 3 ozs. boxes instant (sugar free) chocolate pudding
3. c. 2% milk
1 - 8 ozs. tub (Lite) frozen whipped topping, thawed

Preheat oven to 350. Blend flour, margarine and vanilla; press into 9" X 13" X 2" baking dish.  Bake for 18 - 20 minutes.  Cool to room temp. Cream together peanut butter and cream cheese.  Blend in powdered sugar. Beat for 3 minutes; then blend in 1/2 of the whipped topping. Spread over crust.

Blend pudding and milk; let stand 5 minutes to thicken; pour over cream cheese layer, then spread remaining whipped topping over top. (I spoon tablespoonsful all over the top, then spread evenly.)

You may sprinkle top with nuts or chocolate chips.  Cover; refrigerate atleast 3 hours before serving.

Yield: 12 - 15 servings