Click below to listen to this post about this chocolate pudding dessert on the Candidly Kendra Eats podcast:
Back in the 80’s and 90’s people were a little suspicious in their naming of desserts. “Jello Surprise” and “Mystery Dessert”
Not very tempting!
But with the recipe in hand for Chocolate Peanut Supreme, I knew that despite the name, this one had a good chance of being a new favorite.
I was right!
This cool dessert has a peanut buttery graham cracker crust topped with creamy chocolate pudding and cool whip. It comes together in a quick ten minutes, plus a little extra time for chilling. It’s great for serving a crowd!
Chocolate Peanut Supreme Digest:
- Melt together butter and peanut butter. Add graham cracker crumbs and sugar. Press this mixture into a greased 9×13 inch pan. (This is literally the most difficult part.) Put this into the freezer while you complete the next step.
- In a medium bowl, combine instant chocolate pudding mix and cold milk and whisk (or beat with a mixer) for two minutes. (If you whisk it, that is your workout for the day and you can cancel your trip to the gym and watch Netflix instead.)
- Pour that chocolate pudding mixture over the crust. Then cover it with plastic wrap and chill it until you’re ready to eat.
- Just before eating, spread cool whip over the top of the chocolate.
- If you’re feeling fancy, you can grate some milk chocolate curls over the cool whip as an extra flourish. (I absolutely never do that. I’m not that fancy.)
Enjoy!!
Chocolate Peanut Supreme
This cool and creamy chocolate pudding dessert will be your new fast favorite!
Servings: 12 people
Calories: 310kcal
Ingredients
- ½ cup peanut butter
- ⅓ cup butter, melted
- 1½ cup graham cracker crumbs
- ½ cup sugar
- 1 pkg (5.9 oz.) instant chocolate pudding mix
- 3 cups cold milk
- 12 oz whipped topping, thawed
- grated chocolate, optional
Instructions
- Stir together the melted butter and peanut butter. Add the graham cracker crumbs and sugar and mix well. Press this into the bottom of a greased 9×13 baking dish. Place it in the freezer while you do the next step.
- In a medium bowl, mix the pudding mix and milk. Whisk or beat with an electric mixer for 2 minutes. Pour this over the crust. Cover and chill for 30 minutes or until you're ready to serve it.
- Before serving, spread the cool whip over the top, and sprinkle with grated chocolate, if desired. Keep chilled until serving.
Notes
Note: This recipe halves well. Use a 3.4 oz. pkg of pudding mix. Use a 8×8 inch baking dish.
