No-Bake Peanut Butter Cookie Dessert [0000899]

Ingredients:

1 1/2 cups gluten-free graham cracker crumbs (make sure they're gluten-free)
1/2 cup unsalted butter, melted
1 cup creamy peanut butter (make sure it's gluten-free)
1 1/2 cups powdered sugar
1 cup gluten-free chocolate chips
1 cup gluten-free chopped nuts (optional)
1 package (8 ounces) gluten-free cream cheese, softened
1 1/2 cups gluten-free whipped topping (like Cool Whip), thawed
Gluten-free chocolate syrup for drizzling (optional)

Instructions:

In a mixing bowl, combine the gluten-free graham cracker crumbs and melted unsalted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a 9x13-inch baking dish to form the crust. Make sure it's firmly packed.

In another mixing bowl, beat the softened gluten-free cream cheese until it's smooth and creamy.

Add the creamy peanut butter and powdered sugar to the cream cheese. Mix until well combined.

Gently fold in the gluten-free whipped topping until the mixture is light and fluffy.

Spread the peanut butter mixture over the graham cracker crust in the baking dish.

In a microwave-safe bowl, melt the gluten-free chocolate chips in the microwave, stirring at 30-second intervals until smooth.

Drizzle the melted chocolate evenly over the peanut butter layer.

If desired, sprinkle gluten-free chopped nuts on top for added texture and flavor.

Refrigerate the dessert for at least 2-3 hours to allow it to set and chill.

Just before serving, drizzle with gluten-free chocolate syrup if desired.

Slice and serve your gluten-free No-Bake Peanut Butter Cookie Dessert, a delightful and creamy treat!