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Chocolate Peanut Delight

Serves: 12

I made the base of this recipe with my Vegan Peanut Chocolate Chip Cookie recipe but you can easily substitute Pillsbury Chocolatey Chip Cookie Dough and top up with chopped peanuts.

Cookie and light fluffy cream makes this dessert very sinful.


Cooking spray

Vegan Peanut Chocolate Chip Cookie recipe or 1 Pillsbury Chocolate Chip cookie dough

1 cup Philadelphia cream cheese

1 cup icing sugar

2 tbsp vanilla

2 cups Cool Whip

3 cups homogenized milk

1 pack instant chocolate pudding

1 pack instant vanilla pudding

4 cups Cool Whip

½ cup crushed peanuts

Baker’s semisweet chocolate for shaving


  1. Preheat oven to 375°F

  2. Spray 9 x 11 inch baking pan with cooking spray

  3. Spread cookie dough out in baking pan

  4. Bake for 20 minutes or until cookie dough is starting to get golden on the sides

  5. Let cool completely

  6. In a medium bowl beat cream cheese, icing sugar and vanilla.

  7. Fold in 2 cups of Cool Whip

  8. Spread cream cheese mixture on top of cookie layer and set in refrigerator

  9. In a large bowl whisk together milk and both puddings until the mixture is thick

  10. Set in refrigerator for ten minutes then fold in 4 cups of Cool Whip after ten minutes

  11. Spread pudding mixture on top of cream cheese layer

  12. Sprinkle with crushed peanuts and shave as much chocolate to finish off

  13. Cover with saran wrap and let sit in refrigerator a minimum of 8 hours

  14. Cut and serve


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