No-Bake Dessert With Chocolate, Gingersnap & Peanut

Name: No-Bake Dessert With Chocolate, Gingersnap & Peanut Butter F
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup crushed gingersnap cookie (about 18 cookies); 4 tablespoons butter, melted; 1 (8 ounce) package reduced-fat cream cheese, at room temperature (Neufch el); ¾ cup reduced-fat peanut butter or ¾ cup regular creamy peanut butter; 1 cup powdered sugar; 1 (8 ounce) container frozen light whipped dessert topping, thawed, divided; 1 ½ cups NESTLE TOLL HOUSE DelightFulls Peanut Butter Filled Morsels, divided (9-oz. pkg.); 1 cup milk (1 percent); 1 (4 ounce) package chocolate flavor instant pudding and pie filling mix; 6 gingersnap cookies, coarsely chopped

Servings: persons

1 cup crushed gingersnap cookie (about 18 cookies)
4 tablespoons butter, melted
1 (8 ounce) package reduced-fat cream cheese, at room temperature (Neufch el)
¾ cup reduced-fat peanut butter or ¾ cup regular creamy peanut butter
1 cup powdered sugar
1 (8 ounce) container frozen light whipped dessert topping, thawed, divided
1 ½ cups NESTLE TOLL HOUSE DelightFulls Peanut Butter Filled Morsels, divided (9-oz. pkg.)
1 cup milk (1 percent)
1 (4 ounce) package chocolate flavor instant pudding and pie filling mix
6 gingersnap cookies, coarsely chopped

1
COMBINE 1 cup crushed gingersnaps and butter in small bowl.
2
Press mixture lightly onto bottom of 8-inch-square baking dish.
3
BEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended.
4
Stir half of whipped topping into mixture.
5
Spread over gingersnap crust.
6
Sprinkle with 3/4 cup of DelightFulls morsels.
7
WHISK milk and pudding mix for 2 minutes in medium bowl.
8
Fold in remaining whipped topping.
9
Spread mixture over peanut butter layer and DelightFulls morsels.
10
Sprinkle with coarsely chopped gingersnap cookies and remaining 3/4 cup DelightFulls morsels.
11
Cover loosely with plastic wrap.
12
REFRIGERATE for at least 2 hours before serving.
13
Best when served within 1 day.

1438

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup crushed gingersnap cookie (about 18 cookies), 4 tablespoons butter, melted, 1 (8 ounce) package reduced-fat cream cheese, at room temperature (Neufch el), ¾ cup reduced-fat peanut butter or ¾ cup regular creamy peanut butter, and more.

Yes, No-Bake Dessert With Chocolate, Gingersnap & Peanut Butter F 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.

That's it — enjoy your meal!

No-Bake Dessert With Chocolate, Gingersnap & Peanut Butter F

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions