This easy Nutter Butter Icebox Cake is layered with milk-soaked cookies, a creamy peanut butter pudding filling, fluffy Cool Whip, and Reese's Pieces for the ultimate no-bake dessert.
From the recipe collection of Tara Ippolito
If you're looking for an easy dessert that tastes like you spent hours making it, this Nutter Butter Icebox Cake is exactly what you need. Layers of soft, milk dunked Nutter Butter cookies are stacked with a rich peanut butter pudding filling and finished with fluffy Cool Whip for one seriously irresistible dessert.
The best part? There's no baking involved! As the cake chills, the cookies soften into a cake like texture, creating the perfect make-ahead dessert for holidays, potlucks, birthdays, BBQs, or anytime you're craving something sweet. If you're a peanut butter lover, this recipe is about to become one of your favorites.
Why You'll Love It
- No Oven Required- Perfect for hot summer days when you don't want to bake.
- Loaded With Peanut butter Flavor- Between the Nutter Butters, creamy peanut butter, and Reese's Pieces, every bite is packed with peanut butter goodness.
- Perfect Make Ahead Dessert- It actually tastes even better after spending several hours in the refrigerator.
- Simple Ingredients- Everything can be found at your local grocery store.
Ingredients
Here's everything you'll need to make this delicious recipe. You can find the full ingredients list along with measurements on the recipe card below.
- Nutter Butter Cookies - These become perfectly soft after soaking in milk and chilling.
- Whole Milk - Used to prepare the pudding and soften the cookies.
- Instant Vanilla Pudding Mix - Creates a thick, creamy filling.
- Creamy Peanut Butter - Adds rich peanut butter flavor throughout the dessert.
- Cool Whip - Makes the filling light and fluffy while creating the final topping.
- Reese's Pieces - Adds a fun crunch and the perfect finishing touch.
How To Make It
Here's everything you'll need to make this amazing dessert. You can find the full ingredients list along with instructions on the recipe card below.
- Using a hand mixer, combine the instant vanilla pudding and some of the milk together in a large bowl. Let that sit to firm up for about five minutes then stir in the peanut butter and half of the cool whip until everything is evenly combined.
- Add the remainder of the milk into a cup and dunk each Nutter Butter cookie into it for just a couple of seconds. Place the dunked cookies, side by side, into the bottom of an 8”x 8” serving dish. Add half of the peanut butter mixture onto the cookies and carefully spread it out over the top.
- Add another layer of milk dunked cookies to the top of the peanut butter mixture. Add the rest of the peanut butter mixture and carefully spread it out over the layer of cookies. Add a final layer of milk dunked Nutter Butter cookies to the top of the peanut butter mixture.
- Add the remaining Cool Whip and spread that out evenly on top of the cookies. Sprinkle the top with Reese’s Pieces and place it in the refrigerator for at least two hours.
Pro Tips
- Only dip the cookies briefly so they don't become soggy.
- Chill overnight if possible. The cookies soften into a cake-like texture.
- Use a small offset spatula to easily spread the layers evenly.
- Freeze the dessert for 20-30 minutes before slicing if you want extra clean cuts.
- Add extra Reese's Pieces just before serving for the best crunch.
Variations
- Chocolate Lovers- Add mini chocolate chips between the layers.
- Peanut Butter Cups- Layer chopped Reese's Peanut Butter Cups throughout the dessert.
- Chocolate Drizzle- Finish with melted peanut butter and chocolate drizzled over the top.
- Extra Crunch- Sprinkle chopped peanuts over the Reese's Pieces.
- Chocolate Pudding- Swap the vanilla pudding for chocolate pudding for a richer dessert.
What To Serve With It
This rich dessert pairs perfectly with a hot cup of coffee, a cold glass of milk, or even a scoop of vanilla ice cream. It's an excellent addition to holiday dessert tables, birthday parties, summer cookouts, and family gatherings because it can be made ahead of time.
Storage
Store leftovers covered in the refrigerator for up to 4 days.
This dessert is actually better on day two because the cookies continue to soften.
You can also freeze individual slices for up to one month. Let them thaw in the refrigerator before serving.
More Easy No-Bake Desserts
We always save room for dessert around here! If you love easy desserts that don’t require turning on the oven, try my No Bake Banana Split Cake, Chocolate Eclair Cake, and Lemon and Blueberry Ice Box Cake next.
Nutter Butter Ice Box Cake Recipe
Ingredients
- 2 Boxes Nutter Butter Cookies
- 1 ¾ Cups Milk
- 3.4 Ounces Vanilla Instant Pudding
- ½ Cup Smooth Peanut Butter
- 8 Ounce Cool Whip
- ½ Cup Reese's Pieces
Instructions
- Using a hand mixer, combine the instant vanilla pudding and 1¼ cups of the milk together in a large bowl. Let that sit and firm up for about five minutes then stir in the peanut butter and half of the cool whip until everything is evenly combined.
- Add the remainder of the milk into a cup and dunk each Nutter Butter cookie into it for just a couple of seconds. Place the dunked cookies, side by side, into the bottom of an 8”x 8” serving dish.
- Add half of the peanut butter mixture onto the cookies and carefully spread it out over the top. Add another layer of milk dunked cookies to the top of the peanut butter mixture.
- Add the rest of the peanut butter mixture and carefully spread it out over the layer of cookies. Add a final layer of milk dunked Nutter Butter cookies to the top of the peanut butter mixture.
- Add the remaining Cool Whip and spread that out evenly on top of the cookies. Sprinkle the top with Reese’s Pieces and place it in the refrigerator for at least two hours. Serve cold and enjoy!
Video
Other Easy Peanut Butter Desserts
If you like super easy to make peanut butter dessert recipes like this one, you have to try this Peanut Butter & Jelly Poke Cake, Chocolate Peanut Butter Pie & Chocolate Peanut Butter Crunch Brownies.
Tammy says
Is it 1 1/4 or 1 3/4 cups of milk?
Steve A Grimsley says
So I guess to make this in a 9x13 pan, I would double everything?
Anonymous says
I am excited to try this- I read the ingredients then started to mix them when I realized I was only supposed to use 1 1/4 of the milk and not the 1 3/4 cups milk as read on the ingredients list. ? But the pudding still firmed up okay, so I guess ? Bet I'm not the only one to do that.
Anonymous says
What is the consistency of the cookies when it’s done? How soft do they get? Thanks
Anonymous says
So I made a moresugar free option due to my diabetes. I used sugar free pudding mix and sugar free whip topping. It looks and smells delicious
Anonymous says
Hi Tara! Wondering if, when you say to mix instant pudding with milk, if you mean pudding out of the package or pudding that was made according to the package instructions first then mix with milk?
Melonie says
How long am I keep the butter butter cake in the fridge
Al Dente Diva says
What do you mean?
Al Dente Diva says
You can do it a day ahead for sure
Samantha Pol says
Can you make this 1 day before? Or should it be made same day