Ingredients
- 27–36 peanut butter sandwich cookies (e.g., Nutter Butter)
- 1 ¾ cups milk (divided)
- 1 box (3.4 ounces) instant vanilla or cheesecake pudding mix
- ½ cup peanut butter
- 8 ounces whipped topping
- 1 cup Reese’s Pieces (for garnish)
Instructions
- In a small bowl, dip 1/3 of the cookies in milk and layer them in the bottom of an 8×8-inch baking pan.
- In a large mixing bowl, whisk together 1 ¼ cups milk with pudding mix until set; then fold in peanut butter and half of the whipped topping.
- Spread half of the peanut butter mixture over the cookie layer, add another layer of dipped cookies, and top with the remaining pudding mixture.
- Finish by layering the last cookies on top and spreading the rest of the whipped topping.
- Chill covered for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 112g)
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For variations, try using different flavored pudding mixes or cookies. Experiment with toppings like crushed nuts or chocolate chips for added texture.