Peanut Butter Ice Box Cake

Ingredients

• 1 package (16 ounces) Nutter Butter Cookies (or generic equivalent)
• 1-3/4 cups milk, divided
• 1 box (3.4 ounces) cheesecake pudding mix
• 1/2 cup peanut butter
• 1 tub (8 ounces) Cool Whip, divided
• Mini Reese’s peanut butter cups, for garnish
• Reese’s Pieces, for garnish

Instructions

1. Pour 1/2 cup milk into a small bowl.
2. Dip about half of the Nutter Butter cookies (quickly, one at a time) into the milk and arrange snugly to fit into the bottom of an 8-by-8-inch baking pan.
3. In a large bowl, whisk together the pudding mix with 1-1/4 cups of milk until soft set.
4. To the pudding mix, fold in the peanut butter and half of the whipped topping until well blended.
5. Spread about half of the pudding mixture over the cookie layer in the pan.
6. Dip the remaining peanut butter cookies into milk and place on top of the pudding (they do not have to fit as snugly as the bottom layer).
7. Top with the remaining pudding mixture.
8. Spread the rest of the whipped topping over the pudding mixture.
9. Cover and refrigerate for at least 4 hours before cutting and serving.
10. Top with Reese’s Pieces and mini peanut butter cups just before serving.
11. Refrigerate leftovers.

The original recipe for this rich and decadent dessert that peanut butter fans will absolutely love can be found at https://www.crazyforcrust.com/no-bake-peanut-butter-icebox-cake/