Description
A no-bake, dessert layered with salted pretzel crust, creamy peanut butter filling, rich chocolate pudding, and whipped cream topping—rustic and indulgent.
Ingredients
2 cups salted pretzel sticks, crushed
1/3 cup unsalted butter (melted)
8 oz cream cheese, softened
2 cups smooth peanut butter
1 (4 oz) chocolate instant pudding mix
2 cups whole milk
1 cup heavy whipping cream
1/4 tsp vanilla extract
Optional: crushed pretzels for topping and shaved dark chocolate for garnish
Instructions
Crush pretzels into fine crumbs using a food processor or ziplock bag and rolling pin.
Add melted butter and stir until mixed.
Press into a 9-inch springform pan, creating an even base.
Refrigerate crust for 15 minutes.
In a bowl, blend cream cheese until smooth, then gradually add peanut butter until fully incorporated.
Pour peanut butter mixture into crust.
Prepare chocolate pudding according to package instructions and spread over the peanut butter layer.
Chill in the fridge for at least 3 hours to set.
Before serving, whip heavy cream with vanilla and spread on top as final layer.
Sprinkle crushed pretzels and shaved chocolate for garnish.
Notes
Use preserved salted pretzels for maximum flavor contrast.
Chill at least 3 hours for optimal firmness.
Substitute 1/4 tsp sea salt for enhanced savoriness if using unsalted pretzels.
For binder-free option, replace crusher pretzels with crushed rice krispies (dampen slightly in melted butter before pressing).
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg