Remember that dessert your grandma used to make? It had a shortbread crust and 3 layers of lemony goodness. I don’t even necessarily like lemon, but I still remember my grandma making lemon lush. My mom seems to have the same fond memories of it even though neither her nor I have ever made it. When my best friends golden birthday rolled around, I asked him what kind of cake he wanted. The only guideline he gave me was Reece’s. Since peanut butter is my life blood, this was perfect. I also have a feeling he knows that my most inspired creations come from peanut butter, and if I had to bake something peanut free, I would probably break.
For some reason, I got the inspiration for peanut butter lush. This wasn’t anything I came across on the web (although I’m sure it’s out there.) this was just my own creation. It was a hit and we all enjoyed it. This would be something I would take to a potluck or an outdoor picnic, It’s simple, it makes a bunch, and it’s kid friendly. But since I eat like I’m six, most baked treats on this blog are kid friendly!
Step one is crazy easy- just take 1 1/2 or a full 2 rolls of refrigerated peanut butter cookie dough and press it into the bottom of a greased 9×13 glass casserole dish. I used 2 rolls, but I think I’m going to go with 1 1/2 next time since since the crust was slightly thicker than I would have preferred. Plus, that means I get to eat the rest of the dough! Wait…I would never eat raw cookie dough. Of course not………
While it’s cooking and cooling, I mixed up layer one. I also forgot to take the obligatory blog photo of all the “fluff” ingredients lined up. Using a hand mixer, beat your cream cheese, peanut butter, pudding mixes, and milk until it’s completely smooth. Let it set up in the fridge and layer about half of it on the cooled crust and toss some delicious peanut buttery candies on for an extra tasty touch.
Thankfully, I remembered to photograph the next step! Take the remaining filling and fold in a tub of cool whip. After it’s all been. mixed, go ahead and spread it on top. It should totally fill the pan with fluffy awesomeness. Sprinkle some more peanut buttery and/or chocolatey candies on top for some flair and keep it in the refrigerator until you’re ready to serve. It’s one of those desserts that I think is even better the next day after the crust has had time to soak up the moisture from the filling.
The best part is that my dad has a birthday coming up and I’m pretty sure he’s going to request a peanut butter themed dessert as well. Honestly, all these peanut butter desserts make me feel like it’s my birthday! I can’t wait to share more delicious peanut buttery creations with you guys this fall.
Peanut Butter Lush
Ingredients:
- 2 rolls of refrigerated peanut butter cookie dough
- 2 blocks cream cheese, softened
- 2 packages instant pudding mix (pick any flavor you think would be good with peanut butter!)
- 1 c. creamy peanut butter
- 3 c. milk
- 1 tub cool whip
- candies for garnish
Preheat oven to 350 and press the cookie dough into the bottom of a greased 9×13 pan. You can use both rolls of dough or just 1 1/2 rolls depending on how thick you want your crust to be. Check your crust after 20 minutes of baking and add more time as needed as the baking time will depend on how much dough you wish to use.
While the crust is baking, place the cream cheese, instant pudding mix, peanut butter, and milk into a large mixing bowl and beat with a hand mixer until smooth. Let the mixture set up in the fridge while the crust cools completely.
Once the crust is completely cooled, spread about half of the mixture on top of the crust and sprinkle some candies on for a nice surprise in the center. Then, gently fold in a tub of cool whip to the remainder of the filling. Spread the cool whip mixture on top as the final layer and garnish with some more peanut buttery candies.
Keep refrigerated until ready to serve- it’s even tastier the next day!
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