Make individual servings of creamy chocolate and peanut butter pie layered in jars. This no-bake dessert is simple to assemble and perfect for make-ahead serving.
Combine the chocolate graham cracker crumbs and melted butter in a bowl. Mix until the crumbs are evenly moistened.
Divide the crumb mixture evenly among 6 small (8-ounce) serving jars, pressing the mixture lightly to form the crust layer in the bottom of each jar. Place jars in the refrigerator while you prepare the filling.
In a large bowl, beat the softened cream cheese, peanut butter, and powdered sugar until smooth. Mix in the vanilla extract.
In a separate bowl, whisk together the cold heavy whipping cream, cold milk, and instant chocolate pudding mix until the mixture thickens slightly, about 2 minutes.
Gently fold the pudding mixture into the peanut butter cream cheese mixture until just combined. Do not overmix.
Spoon or pipe the peanut butter filling evenly over the crust layer in each jar. Smooth the top layer.
Refrigerate the jars for at least 4 hours, or until the filling is firm.
Before serving, top each jar with a dollop of whipped topping.
Notes
You can substitute Oreo cookie crumbs for chocolate graham cracker crumbs for a richer crust.
For a thicker peanut butter layer, use 1 1/2 cups of peanut butter and reduce the milk to 1/4 cup.
These jars keep well in the refrigerator for up to 3 days.