Ingredients:
- 1 box instant chocolate pudding mix
- 2 cups milk
- 1 cup Cool Whip, thawed
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1/4 cup crushed Reese’s Peanut Butter Cups (for topping)
Directions:
1. Make the pudding
In a medium bowl, whisk together the chocolate pudding mix and milk until smooth. Let sit for 5 minutes, or until thickened.
2. Mix peanut butter layer
In a separate bowl, stir together the peanut butter and powdered sugar until creamy and smooth.
3. Fold in Cool Whip
Gently fold the Cool Whip into the peanut butter mixture until fully combined and fluffy.
4. Combine
Add the prepared chocolate pudding to the peanut butter–Cool Whip mixture. Stir gently until evenly blended.
5. Chill
Refrigerate for 30 minutes to help the frosting set and thicken.
6. Serve
Use to frost cakes, cupcakes, brownies, or serve as a dip for fruit or cookies. Sprinkle crushed Reese’s on top before serving.
Tips & Variations:
- For a thicker frosting, use only 1 3/4 cups milk.
- Swap chocolate pudding for vanilla if you want a lighter peanut butter flavor.
- Pipe onto cupcakes after chilling for best texture.
Perfectly smooth, sweet, and irresistible for any peanut butter lover.