3 small packages 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 cream cheese, softened
3/4 c powdered sugar
3 c cool whip
mini chocolate chips (optional, for serving)
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.
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 13×9 baking dish until evenly coated. Place into the freezer for 30 minutes to allow it to harden.
While the pb mixture is setting, combine the softened cream cheese, powdered sugar, and 1 cup cool whip. Mix on medium speed until smooth.
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.
After the cream cheese layer has firmed a little, spread on the chocolate pudding. Refrigerate until ready to serve.
Just before serving, spread on the additional 2 cups cool whip and top with mini chocolate chips.