Hands On:

20 minutes

Total Time:

150 minutes

Serves:

Ingredients

1 (6.8-oz.) pkg. keto peanut butter sandwich cookies
¼ cup Hy-Vee salted butter, melted
1 (8-oz.) pkg. Hy-Vee cream cheese, softened
1 ½ cups Hy-Vee heavy whipping cream, divided
¼ cup plus 2 tbsp. white monkfruit sweetener, divided
3 tbsp Full Circle market no sugar added organic creamy peanut butter
1 (14.5-oz.) pkg. refrigerated sugar-free chocolate-flavored pudding cups, (4 ct.)
1 tbsp Hy-Vee baking cocoa
½ cup Hy-Vee party peanuts
1 tbsp Zoet 70% cacao extra dark chocolate, shaved

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Preparation

Preheat oven to 350°. Spray an 8x8-inch baking dish with nonstick spray; set aside. Place keto cookies and melted butter into a food processor or blender. Cover and pulse until well combined. Press mixture into prepared baking dish. Bake 10 to 12 minutes or until lightly browned; cool.

Beat cream cheese, ½ cup whipping cream, ¼ cup monkfruit sweetener, and peanut butter in a large bowl with an electric mixer until combined. Spread evenly over cooled cookie crust in baking pan. Top with an even layer of pudding.

Beat an additional 1 cup heavy cream, 2 tablespoons monkfruit sweetener, and baking cocoa in a medium bowl with an electric mixer 3 to 5 minutes or until soft peaks form (tips curl). Spread evenly over pudding layer. Top with peanuts and shaved chocolate. Cover and refrigerate 2 hours or until ready to serve.