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October 9, 2011 / Kate

Dessert Taco Dip

How to cannibalize your pie recipes for a party

Okay, so say you’re going to a friend’s birthday party. And say she REALLY likes taco dip. Really, a lot. And then say you are also the owner of a blog devoted to desserts. Really the only thing to do is invent this recipe. If Google is correct (and when is it not), this may be the first ever dessert taco dip! I couldn’t find one in my exhaustive three minute search, and, frankly, if it’s not on the internet does it really even count?


Peanut Butter Filling or “bean” layer

from Peanut Butter Cup Pie
4 ounces cream cheese or mascarpone, softened to room temperature
3/4 cup smooth peanut butter, not “natural” or organic as these will separate
1/4 cup half and half
2/3 cup confectioner’s sugar
3/4 cups heavy whipping cream
1 tsp vanilla extract

Using mixer with a paddle attachment or a hand mixer, cream together the cheese, peanut butter, half and half, and 1/3 cup sugar until light and fluffy, about 3 minutes. In a separate bowl, whip together the cream, vanilla, and remaining sugar until it holds stiff peaks. Mix approx 1/4 of the whipped cream into the peanut butter mixture by hand using a spatula, then carefully fold in the remaining whipped cream and gently spoon into 9″ pie dish (at least 2″ deep). Freeze for about 1 hour, then place in the refrigerator.

Dark Chocolate Hot Fudge or “salsa” layer

from Minty Mudslide Pie
1 14 oz can of sweetened condensed milk
4 oz bittersweet chocolate, chopped
1 oz unsweetened chocolate, chopped
2 tbsp butter

In a medium saucepan over medium heat, combine milk, chocolate, and butter. Stir until chocolate is completely melted, remove from heat and cool to room temperature (important!). Pour at least 3/4 of mixture onto chilled peanut butter layer (extra can be saved for ice cream). Chill while you prepare the whipped cream.

Whipped Cream or “sour cream” layer

from Fudge Bottom Pie
1 cup heavy whipping cream
1/2 cup confectioners sugar
1 tsp rum or vanilla

Whisk together whipping cream, rum (or vanilla) and sugar. Beat until stiff peaks form (frosting consistency). Spread on top of fudge layer.

Various toppings

There are no set rules here, use whatever candy or nuts or fruit you like, go crazy. Here are some flavors I find work well with peanut butter and chocolate:

  • coffee
  • malt
  • caramel
  • more chocolate
  • fruit jams or fruit candies

And here is what I used:

1/4 cup white chocolate chips, chopped (to replace shredded cheese)
4 peanut butter cups, chopped (I dunno… olives?)
5-6 malted milk balls, crushed (Oh, I give up.)

Sprinkle all on top of the dip. Serve with cookie wafers (Vanilla or Chocolate wafer cookies work well).



Leave a Comment
  1. T-Farm (@tfarmllc) / Oct 12 2011 5:40 pm

    I am not huge on deserts, but this one really won me over. The layers of flavor were simply delicious. It was funtastic Kate. Thank you for sharing this.

  2. Dawn / Oct 17 2011 6:48 pm

    I’m in a diabetic coma just looking at this and all I can say is OMG WANT NOW.

  3. Erica R / Jan 1 2023 8:52 pm

    Appreciiate your blog post


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