Chocolate Nutter Butter Icebox Cake

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Recipe by South Your Mouth

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Chocolate Nutter Butter Icebox Cake

1 1-lb package Nutter Butter cookies (peanut butter sandwich cookies)

2 small (3.4-oz) boxes chocolate cook-and-serve pudding mix

4 cups milk

1/2 cup sugar

1 teaspoon vanilla

Pinch of salt

1 8-oz carton cool whip, thawed

1/4 cup peanut butter


Combine pudding mixes, milk, sugar, vanilla and salt in a medium saucepan. Bring mixture to a boil over medium heat, stirring constantly. Once softly boiling, remove from heat.


Spoon 1/3 of the pudding in an 8x8 or 9x9 baking dish. Add a single layer of cookies over the pudding. Pour another 1/3 of the pudding over the cookies then add another single layer of cookies. Top with remaining pudding. Let rest at room temperature 30 minutes then refrigerate until completely chilled (6-8 hours or overnight).


Top with cool whip. Melt peanut butter for 20-30 seconds in the microwave and stir until thin enough to pour. Drizzle peanut butter over cool whip and serve. Cover and refrigerate to store.


Makes 16 servings.


Notes:

  • Yes, you can make homemade chocolate pudding if you prefer. You’ll need 4-5 cups total.
  • Yes, you can use real whipped cream instead of cool whip.
  • No, you can’t make this in a crock pot.