Peanut Butter Dark Chocolate Pretzel Cream Pudding

March 4, 2026

This frozen cream pudding is a must-try for peanut butter chocolate lovers. Decadent peanut whipped cream, layered with drizzled dark chocolate, crunchy peanut butter, dark chocolate pretzels, and cinnamon vanilla biscuit crumble makes for an irresistible bite!

Start with whipping some heavy whipping cream into soft peaks.

Okay I'm really sorry but I didn't document the process super well 😭 Take a look at the layers after freezing, which tell the story of how it was assembled.

The base is a cinammon vanilla biscuit crumble mixed with some roughly chopped dark chocolate pretzels, followed by a layer of vanilla whipped cream, topped with some of those chopped dark chocolate pretzels and a dark chocolate drizzle, followed by a thick layer of peanut vanilla whipped cream topped with some of the cinnamon vanilla biscuit crumble and dark chocolate drizzle, followed by a layer of the peanut vanilla whipped cream and finally topped with a generous dark chocolate drizzle, melted peanut butter drizzle, and dark chocolate pretzel chunks and another dark chocolate drizzle for good measure! ✨
This is after the biscuit layer, cream layer and dark chocolate pretzel + dark chocolate drizzle layer.
And the first dollop of the peanut cream, before I gently spread it out.

Fast forward a couple layers..... 😅

And here's the top of the putting, right before I froze it!
Cutting into the pudding after it has frozen! The layers show up beautifully, and the crunch from the dark chocolate pretzels and crunchy peanut butter and dark chocolate shell (from the dark chocolate drizzle) compliment the creamy pudding texture perfectly. It's the perfect treat on a hot day!

Ingredients

  • 15 plain teatime biscuits*
  • 1/2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tbsp butter, melted
  • 16oz heavy whipping cream
  • 4 tsp sugar
  • 4 tbsp crunchy peanut butter
  • 5-6 squares of dark chocolate**, melted on a double boiler or carefully in the microwave
  • 10 dark chocolate covered pretzels***

Directions

  1. Roughly chop up the dark chocolate pretzels.
  2. Mix the cinnamon, 1 tsp vanilla extract, and melted butter into the crushed biscuits.
  3. Reserve 2 tbsp of the crushed biscuits. In the rest, mix in 2 tbsp of the chopped dark chocolate pretzels.
  4. In a glass baking dish, add in all of the crushed biscuit + dark chocolate mix. Press it in well, into a ~1/2" layer, then transfer it to the fridge.
  5. In a bowl, whip the heavy whipping cream until you have soft peaks (as pictured above).
  6. Stir in the sugar and 1 tsp vanilla extract. Give the cream a taste to make sure it's as sweet as you'd like, or adjust the sweetness level at this point.
  7. Take the glass baking dish out of the fridge and layer on a 3/4" layer of the sweet cream and smooth the top of it with a spatula or back of a spoon.
  8. Top with half of the remaining chopped dark chocolate pretzels, and a generous drizzle of the melted dark chocolate.
  9. Gently fold 3 tbsp crunchy peanut butter into the remaining vanilla sweet whipped cream.
  10. Add a 3/4" layer of this peanut cream into the glass baking dish and smooth the top of it.
  11. Top with the reserved 2 tsbp of biscuit crumble and another generous drizzle of the melted dark chocolate.
  12. Add a layer of the remaining peanut cream (~1/2" thick) and smooth the top of it.
  13. Heat up 1 tbsp of peanut butter in the microwave (~15-20 seconds).
  14. To the top of the pudding, add a drizzle of melted dark chocolate, a drizzle of melted peanut butter, the remaining chopped dark chocolate pretzels, and a final drizzle of melted dark chocolate!
  15. Freeze overnight or for at least 8 hours.
  16. When you're ready to serve, thaw in the fridge for 10 minutes before slicing in and serving!

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* I use Britannia Marie Gold Biscuits.

** I use Trader Joe's Pound Plus 72% Cacao Dark Chocolate.

*** I use Trader Joe's Dark Chocolate Covered Mini Pretzels.

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