Délice au chocolat et au beurre de cacahuète sans cuisson

Ingrédients

• 3 3.5 oz pkgs instant chocolate pudding (dark or milk chocolate)
• 4 c milk
• 5 1/2 c cornflakes (slightly crushed)
• 1 1/2 c peanut butter
• 2 8 oz pkgs pkgs cream cheese (softened)
• 3/4 c powdered sugar
• 3 c cool whip
• mini chocolate chips (optional, for serving)

Préparation

1. 1

   Combine the milk and pudding mix with an electric mixer. Once smooth, put in the refrigerator to set for at least 1 hr or overnight.

2. 2

   For the bottom layer, mix the cornflakes and peanut butter until combined (the best way to do this is with your hands; it's messy, but effective). Spread the cornflake/pb mixture into the bottom of a 13x9 baking dish until evenly coated. Place into the freezer for 30 minutes to allow it to harden.

3. 3

   While the pb mixture is setting, combine the softened cream cheese, powdered sugar, and 1 cup cool whip. Mix on medium speed until smooth.

4. 4

   Remove the pan from the freezer and spread the cream cheese mixture over the bottom layer. Return to the freezer for 30 more minutes to set.

5. 5

   After the cream cheese layer has firmed a little, spread on the chocolate pudding. Refrigerate until ready to serve.

6. 6

   Just before serving, spread on the additional 2 cups cool whip and top with mini chocolate chips.