Nutter Butter Ice Box Cake Recipe
A luscious, no-bake dessert with layers of creamy peanut butter pudding, soft Nutter Butter cookies, and fluffy Cool Whip. Perfect for peanut butter lovers.
Ingredients
- 2 boxes Nutter Butter cookies
- 1 ¾ cups milk For a richer taste, use whole milk.
- 3.4 ounces vanilla instant pudding mix Can be replaced with chocolate or butterscotch pudding for a different flavor.
- ½ cup smooth peanut butter Ensure the peanut butter is well-stirred before measuring. Can use almond or cashew butter instead.
- 8 ounces Cool Whip Thaw completely before mixing for a smoother texture.
- ½ cup Reese's Pieces Can be swapped with chopped peanuts or mini chocolate chips.
Instructions
- In a large bowl, combine the vanilla instant pudding mix with 1 ¼ cups of milk using a hand mixer. Let the mixture firm up for about five minutes.
- Gently stir in the peanut butter and half of the Cool Whip until everything is evenly combined.
- Pour the remaining milk into a separate cup. Briefly dunk each Nutter Butter cookie into the milk for 1-2 seconds—just enough to soften them slightly.
- Arrange the milk-dunked cookies in a single layer at the bottom of an 8”x 8” serving dish.
- Spread half of the peanut butter mixture over the cookie layer, smoothing it evenly.
- Add another layer of milk-dunked cookies on top of the peanut butter mixture.
- Spread the remaining peanut butter mixture over the second cookie layer.
- Finish with a final layer of milk-dunked Nutter Butter cookies.
- Top with the rest of the Cool Whip, spreading it evenly.
- Sprinkle Reese’s Pieces on top for a crunchy texture and vibrant color.
- Refrigerate for at least two hours before serving. The longer it chills, the softer the cookies become.
Notes
For a healthier version, use sugar-free pudding and light Cool Whip. Store covered in the fridge for up to 3 days. Avoid over-soaking the cookies to prevent mushiness.