Ingredients
Scale
- 1 (16 oz) package Nutter Butter sandwich cookies
- 1/2 cup butter, melted
- 1 (8 oz) package cream cheese, room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
- 2 (3.9 oz) packages instant chocolate pudding mix
- 3 cups milk
- 1 (8 oz) tub whipped topping
Instructions
- Pulse Nutter Butter cookies to fine crumbs and mix with melted butter.
- Press the mixture into the bottom of a 9×13 inch dish for the crust.
- Blend cream cheese, creamy peanut butter, and powdered sugar until smooth.
- Add vanilla extract and milk, mix well, and spread over the crust.
- Whisk 3 cups of milk with pudding mix until thick, then spread over the peanut butter layer.
- Top with whipped topping and refrigerate for at least 4 hours before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature dairy for easier blending.
Chill in the refrigerator for optimal texture; overnight is best.
Spread each layer carefully to keep distinct flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg