Chocolate Peanut Butter Cream Dessert

I developed this recipe using bits and pieces from other dishes.  The topping is Stabilized Whipped Cream from Veronica’s Cornucopia.

There are several steps, but easy ones, and this dessert goes together very quickly.  It is simply delicious – rich, cool, satisfying.

CHOCOLATE PEANUT BUTTER CREAM DESSERT

Topping (PREPARE THE NIGHT BEFORE SERVING)

  • 3 oz. cream cheese, softened
  • 1 cup heavy whipping cream
  • 24 miniature marshmallows
  • ¼ cup granulated sugar

Crust:

  • ½ cup all-purpose flour
  • ¼ cup butter, cut in small cubes
  • ½ cup salted peanuts, chopped

Filling:

  • 4 serving pkg. Jello instant chocolate pudding
  • 1-½ cups milk
  • ¾ cup peanut butter
  • 1 Dove Pleasure Or Hershey Nugget for grating

To make topping:
The night before serving, in a medium bowl mix the cream cheese with a fork until smooth.  Gradually add the cream, stirring until blended.  Stir in the marshmallows and sugar.

Place bowl in the refrigerator (do not cover the bowl).  Place the beaters in the freezer to chill overnight.


In the morning, place the cream mixture in a mixer bowl and beat with the chilled beaters until marshmallows have dissolved and stiff peaks form.

To make the crust:
Preheat oven to 350 degrees F.  In a medium bowl, place flour and butter cubes.


Mix the butter into the flour with your fingertips.  Add the peanuts and mix into the dough.  Place dough in the bottom of an ungreased 9-inch baking dish.


Bake @ 350 degrees F for 15 minutes.  Let cool on a wire rack.

To make the filling:
Place instant pudding mix in a medium bowl and whisk in the milk for one minute.  Add peanut butter and continue whisking until smooth.


Pour pudding on top of cooled crust.


Spoon topping on top of the chocolate mixture.

Grate the chocolate candy over the top of the dessert.

Cover and chill for at least two hours.

Servings:  6 

I made an extra batch of the stabilized whipped cream to see how long it would hold up after being made.  Refrigerated, it will remain stable for 5 days.  It is also possible to freeze and thaw the cream with good results. It’s nice to make in advance and have on hand for when you are pressed for time.   Of course, you could also substitute regular whipped cream or a frozen whipped topping (thawed) in this dish.

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

6 thoughts on “Chocolate Peanut Butter Cream Dessert”

  1. Lillian, I am drooling now. This looks so good. How ever could you keep this around for 5 days? I don’t think we would have any leftovers no matter how much I made. 🙂

  2. Oh my, that looks wonderful – I love peanuts. It’s just about the polar opposite to the recipe I just posted!

    Lovely to have you visit Rosy Hill again. I know what you mean, I cannot get enough of his little fingers and toes. Scrummy!

    Abigail x

  3. I’m so glad you left the link to your blog in your last comment-I’ve been seeing comments from you for over a year at least, but could never find your blog–I went to your gravatar but didn’t see a blog affiliated with it. Thank you! Anyway, this sounds so creamy and divine! Yum.

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