This post may contain affiliate links, view our disclosure policy.

Chocolate Peanut Butter Lush is a lusciously creamy layered dessert with an Oreo cookie crust, creamy peanut butter cheesecake layer, chocolate pudding layer, and topped off with mini Reese’s peanut butter cups and peanut butter drizzle. 

Lush desserts are such simple desserts that feed a crowd, are made in a 9×13 baking pan, and they’re no bake! Try this Strawberry Cheesecake Lush for a fruity and bright variation. 

A slice of this Lush dessert with several layers sitting on a white plate.

Layered Chocolate Peanut Butter Lush Recipe

This is a recipe for all the true chocolate + peanut butter lovers out there! Layers of crumbly Oreo cookie crust, creamy fluffy peanut butter cheesecake, chocolate pudding, whipped topping, and finished off with Reese’s peanut butter cups and a peanut butter drizzle. 

It’s a show-stopper dessert that is so impressive but no one would guess that it’s no bake with only a 20 minute prep time. 

Layered dessert inside the white pan

Ingredients Needed

  • Oreo Crust Ingredients

    • Oreo Cookie Crumbs – No need to separate the filling from the cookie. Just throw the whole cookies into a food processor, or food chopper, and pulse/blend until they are very fine crumbs. You can also use a Ziploc bag + a meat pounder or rolling pin, but for the finest crumbs it’s best to use a food processor or blender even. 
    • Melted Butter
  • Peanut Butter Cheesecake Layer

    • Cream Cheese – For the best taste and texture use full-fat cream cheese and the name brand, Philadelphia.
    • Powdered Sugar
    • Creamy Peanut Butter – Don’t use all-natural or the no-stir varieties of peanut butter.
    • Cool Whip
  • Chocolate Pudding Layer

    • Instant Chocolate Pudding Mix – You will need one large box (5.9 oz) for this dessert. 
    • Half and Half – This is the best milk to use for this layered dessert because of the higher fat content. Whole milk is another good option as well. I don’t recommend using anything lower in fat.
  • Topping

    • Cool Whip
    • Mini Reese’s Peanut Butter Cups – These are the mini sized ones that come unwrapped inside the package. Cut them in half or into small pieces, whichever you prefer. 
    • Warmed Creamy Peanut Butter – This creates that luscious drizzle you see on top of the lush and it really adds the perfect finishing touch. 

Labeled ingredients for this dessert recipe

How To Make Peanut Butter Lush Dessert

Follow these easy, step-by-step directions for how to make this layered lush dessert recipe. 

  • Make The Oreo Cookie Crust

    • Mix the Oreo crumbs with melted butter inside a mixing bowl. Stir until combined well and everything is evenly coated.
    • Press the crumbs firmly into the bottom of a 9×13 baking dish. Freeze for 20 minutes while you prepare the rest of the layers. 
  • Peanut Butter Cheesecake Layer

    • In a large bowl, blend together the cream cheese and powdered sugar with an electric hand mixer until smooth. 
    • Add in the peanut butter and mix.
    • Add in the Cool Whip and beat on low speed just until combined. 
    • Spread the peanut butter mixture over top the Oreo cookie crust. Set aside. 
  • Chocolate Pudding

    • Mix together the milk and chocolate instant pudding mix in a mixing bowl until thick and combined. About 1-2 minutes of mixing with a wire whisk. 
    • Spoon the pudding over top the peanut butter layer. 
  • Topping

    • Spread the Cool whip over top for the final layer. 
    • Cover the pan with plastic wrap and refrigerate for at least 8 hours, or overnight (12 hours) is preferred. 
    • Garnish with the warm peanut butter drizzle and chopped mini Reese’s peanut butter cups before serving. 

Step by step process photos for how to make this recipe

Step by step process photos for how to make this recipe

Step by step process photos for how to make this recipe

Step by step process photos for how to make this recipe

Step by step process photos for how to make this recipe

Step by step process photos for how to make this recipe

Step by step process photos for how to make this recipe

Chocolate + Peanut Butter Lush FAQ’s

  • What Peanut Butter Is Best To Use?

    • For best results I only recommend using the regular creamy peanut butter for this recipe. I would not use any peanut butter that is labeled as no-stir or all-natural. These are thicker varieties that tend to not create the creamy and fluffy texture we’re going for in this recipe. I love the Peter Pan brand but you can also use Jif, Skippy, or the store brand. 
  • Salted Butter or Unsalted Butter

    • You can use whichever you prefer or whatever is in your fridge. I prefer using salted butter for all my baking, this recipe included. 
    • If using unsalted butter there is no need to add any additional salt anywhere in the recipe. 
  • Can I Make Changes To This Lush Dessert?

    • Cookie Crust : Use any chocolate or peanut butter cookie you want. Chocolate Teddy Grahams work well, peanut butter Oreo cookies, chocolate graham crackers, Nutter Butter cookies, Nilla Wafers, or chocolate graham crackers are all great options. 
    • Homemade Whipped Cream : Instead of using Cool Whip you can easily make your own. For 8 ounces of cool whip, you need to beat 1.5 cups of heavy whipping cream + 1/4 cup powdered sugar until stiff peaks form. Start at low speed and increase speed as it gets thicker. 
    • Toppings : Try switching it up and using chopped Oreo cookies (or peanut butter Oreos), Reese’s Pieces, peanut butter lovers Reese’s peanut butter cups, chocolate drizzle, chopped peanuts, etc. 
  • How To Store

    • Fridge : This dessert needs to be served chilled from the fridge. As it sits out at room temperature it will begin to soften and the layers won’t be as crisp and sharp looking. Don’t leave it out at room temperature for longer than 30 minutes to 1 hour. Cover the baking pan with plastic wrap and refrigerate the lush dessert (or leftovers) for up to 5 days. 
    • Freezer : I don’t recommend freezing this dessert but you can if you want to. Once frozen and thawed, the creamy dairy layers will separate and won’t have the same velvety smooth texture as when it’s fresh. Cover the pan tight with plastic wrap and then cover it again in foil. Freeze for up to 2 months. Let thaw in the fridge overnight before serving. 
  • Texture, Color, & Flavor Notes

    • Texture : Smooth and creamy layers, fluffy & light feeling, with a crumbly Oreo cookie crust. The crunchy cookie layer pairs perfectly with the rich and creamy softer layers. 
    • Color : White whipped cream topping, brown chocolate pudding layer, light brown creamy peanut butter cheesecake layer, and a dark brown Oreo cookie crust layer. The bold layers stand out against each other and really makes for an impressive looking dessert. 
    • Flavor : Sweet chocolate pudding, paired with a sweet & salty tangy peanut butter cheesecake layer, and a sweet crumbly Oreo crust. It tastes similar to a No Bake Chocolate Peanut Butter Cheesecake Pie

Top of this dessert with cool whip and Reeses candy.

A piece of this desert with a fork inside of it ready for a bite.

Expert Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

  • Serving Tip : Wait just before serving to drizzle on the warmed peanut butter and chopped mini Reese’s peanut butter cups. 
  • Fridge Time : You need a minimum of 8 hours of fridge time to accurately chill this recipe. This allows time for the layers to thicken and firm up, which also makes the dessert easier to cut into clean slices. It’s the perfect make-ahead recipe because you can refrigerate it overnight. I prefer making it the night before and letting it refrigerate for 12-18 hours before serving. 
  • Full-Fat Dairy Products : For the best thick texture, and taste, it’s best to use full fat cream cheese and the half and half milk that is called for in the recipe. The higher fat content allows the layers to thicken really nicely which helps the dessert hold up nicely when being cut and served. 

layered dessert with peanut butter and chocolate on a white plate.

More Layered Desserts You’ll Love

A slice of this Lush dessert with several layers sitting on a white plate.
Together As Family Logo

Chocolate Peanut Butter Lush


Author Jessica - Together as Family
Course Dessert
Cuisine American
Prep Time 20 minutes
Fridge Time 8 hours
Total Time 8 hours 20 minutes
Servings 18
Chocolate Peanut Butter Lush is a lusciously creamy layered dessert with an Oreo cookie crust, no bake peanut butter cheesecake layer, chocolate pudding layer, and topped off with mini Reese's peanut butter cups and peanut butter drizzle. 

Ingredients
  

Oreo Crust

  • 3 cups Oreo cookie crumbs
  • 6 tablespoons butter melted

Peanut Butter Cheesecake Layer

  • 8 ounces cream cheese softened
  • cups powdered sugar
  • 1 cup creamy peanut butter
  • 8 ounces Cool Whip thawed

Chocolate Pudding

  • 1 box (5.9 oz) chocolate instant pudding mix
  • 3 cups half and half

Topping

  • 8 ounces Cool Whip
  • chopped mini Reese's peanut butter cups
  • 1/2 cup warmed peanut butter (warm in microwave)

Instructions

  • Crust : Mix the Oreo crumbs and melted butter in a small mixing bowl until everything is evenly coated and mixed well.
    3 cups Oreo cookie crumbs, 6 tablespoons butter
  • Press the crumbs firmly into the bottom of a 9x13 cake pan to form an even layer. Place the pan in the freezer for 20 minutes while you prepare the rest.
  • Peanut Butter Cheesecake Layer : In a large bowl using an electric hand mixer, beat together the cream cheese and powdered sugar until smooth and combined.
    8 ounces cream cheese, 1¼ cups powdered sugar
  • Mix in the peanut butter.
    1 cup creamy peanut butter
  • Mix in the Cool Whip and beat on low speed just until combined.
    8 ounces Cool Whip
  • Spread the peanut butter mixture into an even layer over the Oreo crust.
  • Chocolate Pudding Layer : Pour the chocolate instant pudding mix and the half and half into a mixing bowl. Whisk together for 1-2 minutes until it's well combined, smooth, and thickened.
    1 box (5.9 oz) chocolate instant pudding mix, 3 cups half and half
  • Spread the chocolate pudding over the peanut butter layer.
  • Topping : Spread the Cool Whip over top for the final layer. Cover the cake pan with plastic wrap or a lid, and refrigerate for at least 8 hours or overnight is even better.
    8 ounces Cool Whip
  • When ready to serve sprinkle the mini Reese's over top and drizzle the warmed peanut butter.
    * Warm up the peanut butter in the microwave for about 45-60 seconds or until it's a pourable consistency for drizzling.
    chopped mini Reese's peanut butter cups, 1/2 cup warmed peanut butter

Notes

Serving Tip : Wait just before serving to drizzle on the warmed peanut butter and chopped mini Reese's peanut butter cups. 
Fridge Time : You need a minimum of 8 hours of fridge time to accurately chill this recipe. This allows time for the layers to thicken and firm up, which also makes the dessert easier to cut into clean slices. It's the perfect make-ahead recipe because you can refrigerate it overnight. I prefer making it the night before and letting it refrigerate for 12-18 hours before serving. 
Full-Fat Dairy Products : For the best thick texture, and taste, it's best to use full fat cream cheese and the half and half milk that is called for in the recipe. The higher fat content allows the layers to thicken really nicely which helps the dessert hold up nicely when being cut and served. 
Butter : Unsalted butter or salted butter will both work just fine in the recipe. I prefer salted butter. 
Serving Size : I cut this dessert into 18 pieces. 3 rows x 6 columns. 
Recipe Changes -
  • Cookie Crust : Use any chocolate or peanut butter cookie you want. Chocolate Teddy Grahams work well, peanut butter Oreo cookies, chocolate graham crackers, Nutter Butter cookies, Nilla Wafers, or chocolate graham crackers are all great options. 
  • Homemade Whipped Cream : Instead of using Cool Whip you can easily make your own. For 8 ounces of cool whip, you need to beat 1.5 cups of heavy whipping cream + 1/4 cup powdered sugar until stiff peaks form. Start at low speed and increase speed as it gets thicker. You will need to do this twice because the recipe calls for two (8 ounce) containers of Cool Whip. 
  • Toppings : Try switching it up and using chopped Oreo cookies (or peanut butter Oreos), Reese's Pieces, peanut butter lovers Reese's peanut butter cups, chocolate drizzle, chopped peanuts, etc. 
 

Nutrition

Calories: 410kcal | Carbohydrates: 39g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 279mg | Potassium: 242mg | Fiber: 2g | Sugar: 27g | Vitamin A: 473IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 4mg

Did You Make This Recipe?

I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!

Did you love this recipe?

Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating