No Bake Chocolate Peanut Butter Cheesecake

Great recipe for summer party. Make ahead in a 13 x 9 cake pan and chill. Can also substitute Splenda and sugar free Cool Whip and pudding mix. I use a little less when substituting Splenda for sugar. I have also made this recipe gluten free/dairy free for my family, and it is still quite delicious! Substitute gluten free/dairy free graham crackers in the crust and vegan soy based cream cheese, butter and cool whip, and make my homemade chocolate pudding with almond milk.

• Ready In: 2 hrs 20 mins
• Serves: 16

Ingredients

• Crust

• 2  cups  crushed  vanilla wafers
• 3⁄4 cup confectioners' sugar
• 1⁄2 cup  cocoa
• 1⁄2 cup  melted butter

• Filling

• 8  ounces cream cheese
• 1⁄2 cup peanut butter
• 1  cup confectioners' sugar
• 8  ounces Cool Whip
• 15  reese's  miniature peanut butter cups, chopped

• Filling

• 3 1⁄2 ounces instant chocolate pudding mix
• 1  cup  cold milk
• 8  ounces Cool Whip
• 1  cup  mini chocolate chips or 1  cup  miniature M&M baking bits

Directions

1. Mix all crust ingredients well and press into bottom of 13 x 9 cake pan.
2. Beat cream cheese and peanut butter together and add confectioners sugar.
3. Fold in 8 oz. Cool Whip and chopped Reese Cups.
4. Spread on top of crust.
5. Mix instant pudding with 1 cup of milk. When set, fold in 8 oz. Cool Whip.
6. Spread on top of peanut butter filling.
7. Sprinkle mini chocolate chips on top and chill for about 2 hours.