Nutter Butter Ice Box Cake Recipe
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.
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!