No Bake White Chocolate Peanut Butter Dessert
Creamy White Chocolate Peanut butter Dessert made with pound cake, peanut butter mousse, white chocolate ganache, and whipped topping. It's an easy no-bake layered dessert.
Servings: 12 pieces
Ingredients
- 16 ounce Sara Lee All Butter Pound Cake frozen
White Chocolate Ganache
- 1 1/2 cups white chocolate chips
- 3/4 cup heavy whipping cream
Peanut Butter Mousse
- 8 ounces cream cheese room temperature
- 1 cup creamy peanut butter
- 1 tablespoon butter room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
White Chocolate Whipped Topping
- 8 ounces whipped topping thawed
- 1/4 cup white chocolate ganache
- 15 white chocolate peanut butter cups quartered
- 2 tablespoons creamy peanut butter warmed
Instructions
White Chocolate Ganache
- In a small microwave-safe bowl, add in the 1 1/2 cups white chocolate chips and 3/4 cup heavy whipping cream. Microwave for 1 minute and stir. Microwave in 30-second intervals and stir after each interval until smooth. Mine took 2 30-second intervals. It will take some elbow grease to get it combined and smooth.
- Once combined, cover with plastic wrap and let chill until thick. It took about 3 hours for mine to thicken.
Peanut Butter Mousse
- In a large mixing bowl, add in the 8 ounces cream cheese. Mix with a hand mixer on medium speed until creamy.
- Add in the 1 cup creamy peanut butter, 1 tablespoon butter, 1/2 cup granulated sugar and 1 teaspoon vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl. Give it another quick mix to incorporate any remnants that aren't thoroughly combined.
- Add in half of the 8 ounces whipped topping and mix until combined. This will lighten up the mixture for the next addition of Cool Whip.
- Add in the remaining whipped topping and mix until all is incorporated. It will be a light and fluffy texture.
- Remove the 16 ounce Sara Lee All Butter Pound Cake from the freezer and the package. Slice the cake in about 1/2 inch thick slices and be sure you get 16 slices.
- In an 9x9 square pan, lay down 8 slices of pound cake. I placed them 2 wide and 4 long.
- Add half of the peanut butter mousse and spread it over the pound cake.
- Reserve 1/4 cup white chocolate ganache for the white chocolate whipped topping. Cover and place in the fridge until you're ready to make the white chocolate whipped topping.
- Spoon half of the white chocolate ganache that's left. Spread it carefully on top of the mousse and spread evenly to the edges.
- Add another 8 slices of pound cake on top of the ganache. I laid the slices down in the opposite direction as I did the first time. Push the slices down slightly into the ganache and mousse.
- Add the remaining peanut butter mousse and spread out evenly. Make sure it goes to all edges.
- Pour the remaining white chocolate ganache and spread out.
- Cover with plastic wrap and place into the fridge. Let it set up overnight so it stays together for nice slices.
White Chocolate Whipped Topping
- Place the reserved white chocolate ganache on the counter to come up to room temperature or microwave in 30-second intervals until it's barely warm, but able to be folded into the whipped topping.
- In a mixing bowl, add in the 8 ounces whipped topping and the reserved 1/4 cup white chocolate ganache. Fold in until the ganache is incorporated.
- Spread on top of the chilled dessert and smooth out.
- Add the 2 tablespoons of peanut butter in a microwave bowl and place in the microwave for 30 seconds. Stir to make sure the peanut butter is pourable. If there are still lumps, microwave another 15 seconds and stir.
- Add the peanut butter into a sandwich bag. Let it cool slightly so when you drizzle it, it holds its shape. I would say give it about 2 minutes.
- Cut a tiny hole into the corner of a sandwich bag.
- Drizzle the peanut butter back and forth on top of the white chocolate whipped topping.
- Add the white chocolate peanut butter cups to the top of the dessert. Cut and serve.
Notes
Storage: Store covered with plastic wrap in the refrigerator for up to 4 days.
Freezing: Freeze the dessert covered with two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition
Calories: 592kcal | Carbohydrates: 59g | Protein: 11g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 85mg | Sodium: 416mg | Potassium: 316mg | Fiber: 1g | Sugar: 47g | Vitamin A: 565IU | Vitamin C: 0.2mg | Calcium: 135mg | Iron: 1.6mg
