This no-bake dessert is pure heaven in a tart pan. The combination of sweet dark chocolate ganache and a soft, custardy peanut butter layer is simply divine. Just mix, layer and refrigerate, then wait for the compliments to roll in.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 oz. (1/2 of 170-g pkg.) Baker's Premium 70% Cacao Dark Chocolate, broken into small pieces
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How do I make it ?
Spray 9-inch tart pan with removable bottom with cooking spray. Combine cookie crumbs and butter; press onto bottom and up side of prepared pan. Refrigerate until ready to use.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Add peanut butter; mix well. Stir in 1 cup thawed Cool Whip. Spoon onto crust. Refrigerate 15 min.
Microwave chocolate and remaining (frozen) Cool Whip in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Cool.
Spread chocolate mixture over pudding mixture in crust. Refrigerate 1 hour.
Remove tart from side of pan before serving.
Kraft Kitchen Tips!
Prepare using Jell-O Chocolate Instant Pudding.
Prepare using a 9-inch pie plate or 9-inch springform pan.
Enjoy a serving of this rich and indulgent treat on special occasions.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 10 g
Cholesterol 10 mg
Sodium 270 mg
Carbohydrate 33 g
Fibre 1 g
Sugars 21 g
Protein 4 g
12 servings, 1 piece (88 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.