Chocolate And Peanut Butter Icebox Cake

Ingredients:

Two (3.4 oz) packets of chocolate cook-and-serve pudding mixture, rich and smooth

Four cups of full-fat milk, chilled for best texture

Half a cup of granulated sugar for added sweetness

One full 16-ounce pack of crispy and peanutty Nutter Butter cookies

One 8-ounce tub of whipped topping (Cool Whip or similar), thawed slightly

Three tablespoons of smooth peanut butter for a creamy swirl

Instructions:

In a medium-sized pot, whisk together the pudding mix, whole milk, and sugar over medium heat. Keep whisking consistently until the pudding thickens and starts to bubble gently — this will take about 8–10 minutes. Once it thickens, remove from heat and let it cool for 15–20 minutes, stirring occasionally to prevent a skin from forming on top.

While the pudding is cooling, line the base of an 8×8-inch or 9×9-inch square glass dish with a layer of Nutter Butter cookies. You can slightly press them in to fit the corners and fill gaps if needed.

Once the pudding has cooled slightly (it should still be warm but not hot), spoon half of it over the first cookie layer. Use the back of a spoon or spatula to gently spread the pudding evenly to the edges.

Add another layer of Nutter Butter cookies over the pudding, again gently pressing to fit. Follow this with the remaining half of the pudding, smoothing it out evenly.

In a separate small bowl, mix the creamy peanut butter into the whipped topping until fully combined. Stir until you get a luscious peanutty cream with no streaks.

Spoon the peanut butter whipped topping mixture over the top pudding layer. Spread it gently across the surface using a spatula, covering all the edges.

If you have a few extra cookies, crumble one or two on top for a crunchy finish, or lay them whole as a topping pattern.

Cover the entire dish with plastic wrap or a tight-fitting lid, then refrigerate for at least 6 hours or overnight. The cookies will soften beautifully and the flavors will fully blend.

Once set and chilled, remove from the fridge and serve chilled in neat squares or scoops for a cool, creamy bite of chocolate and peanut butter goodness.

Prep Time: 20 minutes