Chocolate Peanut Butter No Bake Cake – a delicious recipe with cold milk, peanut butter, vanilla wafers, semi-sweet chocolate baking squares, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add milk to peanut butter in medium bowl, beating with wire wisk until well blended.
2
Add dry pudding mix.
3
Beat 2 min or until well blended.
4
Stir in the whipped topping.
5
Reserve 5 of the wafers for later use.
6
Spread about 1 tsp of the pudding mixture onto each of the remaining 50 wafers.
7
Stack wafers together, standing them on edge around the outer edge of a round serving platter to form a ring.
8
Cover the ring with the remaining pudding mixture.
9
Refrigerate 6 hours or overnight.
10
Crush the remaining 5 wafers; sprinkle over the dessert.
11
Make chocolate curls with the chocolate squares and sprinkle on top.
12
Fill the center of the ring with whole strawberries.
13
Store leftover dessert in refrigerator.
4519
kcal
Calories
33
g
Fat
236
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup cold milk, ¼ cup peanut butter, 1 (3 1/2 ounce) package chocolate flavor instant pudding and pie filling mix, 1 ½ cups thawed Cool Whip, and more.
Yes, Chocolate Peanut Butter No Bake Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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