Description
A delightful concoction that balances salty, sweet, and creamy flavors, this Pretzel Crust Dessert is perfect for family gatherings and special occasions.
Ingredients
Scale
- 4 cups salted mini pretzel twists
- 3/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 package cream cheese, softened (8 ounces)
- 1/2 cup creamy peanut butter
- 1 cup confectioners’ sugar
- 1 container whipped topping (8 ounces)
- 1 box chocolate instant pudding mix (5.9 ounces)
- 3 cups whole milk
- 1 container whipped topping (8 ounces) for topping
- Pretzels, chopped for garnish
- Peanut butter, melted for garnish
Instructions
- Preheat the oven to 375°F.
- Prep a 9×13 baking dish with cooking spray.
- Crush the pretzel twists in a food processor or bag.
- Make the crust by mixing pretzel crumbs, melted butter, and sugar.
- Press the mixture into the prepared baking dish and bake for 10 minutes.
- Prepare the peanut butter layer by mixing cream cheese, peanut butter, and sugar, then fold in whipped topping.
- Layer the peanut butter mixture over the cooled crust.
- Whisk together pudding mix and milk, then spread over the peanut butter layer.
- Topping off by spreading more whipped topping over the pudding layer.
- Chill for at least 2 hours, garnish with chopped pretzels and melted peanut butter before serving.
Notes
Keep in the refrigerator for up to three days. Can be made a day ahead of time.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg