Chocolate Peanut Butter Custard Blast

This recipe found me.  Really it did.  I get an e-news letter from Taste of Home and this was on of the featured summer recipes.  It is basically no bake and one of my current priorities is to not heat up the house.  Yes, we have good air conditioning; it’s just really hot outside.

I love chocolate pudding!  Peanut butter custard is kind of like pudding only with peanut butter instead of chocolate.

With the Oreo crust, pudding/custard filling and topping on this dessert I was easily reminded of my Mom’s Signature Pie.  I thought why not jazz up this recipe with a cream cheese layer.  It could be tasty.  I was right; I love it when that happens.

The original recipe was for a 9-in. x 13-in. dessert.  I made a half recipe for the Rancher and I.


1 C Oreo Cookie crumbs

1 T Sugar

3 T Butter, melted

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 8-in. x 8-in. baking dish. Bake at 375° for 8 minutes or until set. Cool on a wire rack.

Cream Cheese Layer:

8 oz Cream Cheese

¼ C Sugar

2 T Milk

4 oz Cool Whip

In a small bowl, combine cream cheese, sugar and milk.  Beat until smooth.  Fold in cool whip.  Spread over cooled crust.

Peanut Butter Custard:

3/4 C Sugar

3 T Cornstarch

1 T All-Purpose Flour

1/4 teaspoon Salt

3 C Milk

3 Egg Yolks, beaten

1/2 C Creamy Peanut Butter

In a large saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk and eggs until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir until thickened to the consistency of custard.

Remove from the heat. Stir in peanut butter until smooth. Cool to room temperature and pour over cream cheese layer. Cover and refrigerate for at least 2 hours.


Cool Whip

Chocolate Syrup

Salted peanuts

Candy Bar, chopped

Spread cool whip over peanut butter mixture. Drizzle with chocolate syrup and sprinkle with peanuts and candy bars.

Neither J or I are huge Cool Whip fans.  A little bit of cool whip for chopped candy bars to cling to is good for us.  If you love cool whip, by all means, use as much as you like.  Same with the chocolate drizzle and peanuts.  The original recipe called for Peanut Butter Cups.  I didn’t have any and chopped up some mini candy bars.  Have you priced candy lately?  Oh my!

My little jazzed up recipe turned out delicious!  It’s a cool summer time dessert that will be a hit your house too.


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11 Responses to Chocolate Peanut Butter Custard Blast

  1. Oh wow. WOW. This is…incredible. Pinned!

  2. Lisa Sall says:

    Sounds great – I also like the no bake part, no sense in heating up the kitchen!

    • Robyn says:

      Lisa, I kind of need to do a little baking again. After seeing 100* on my car yesterday afternoon I thought it can wait.

  3. Heather@French Press says:

    oh my goodness! looks delicious

  4. Michelle says:

    This looks amazing! I love chocolate and PB together and can’t wait to try this recipe. Thanks so much for linking up to Creative Thursday this week. I can’t wait to see what you link up next. Have a great weekend.


  5. Candy C. says:

    Perfect no-bake desert for these hot summer days but, I REALLY love your collage picture!! 😉

  6. Hi there, I’m hosting My Sweet party and I would love you to join! Check it out at


  7. This looks amazing! My favorite flavor combination is peanut butter and chocolate…this recipe is perfect for me! I’m pinning it for later 🙂

  8. Pingback: Crazy Sweet Tuesday | Crazy for Crust

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