Description
A delightful dessert that layers creamy pudding, fluffy Cool Whip, and crunchy Nutter Butter cookies, creating a symphony of flavors and textures.
Ingredients
Scale
- 1 package (16 oz) Nabisco Nutter Butter Cookies
- 2 boxes (3.4 oz each) Jell-O Vanilla Instant Pudding
- 3 cups cold whole milk
- 1 tub (8 oz) Cool Whip (thawed)
- 1 bottle Hershey’s Chocolate Syrup
Instructions
- Whisk the pudding by combining the Jell-O pudding mix and cold milk in a mixing bowl, whisking for 2-3 minutes until slightly thickened.
- Fold in the Cool Whip gently using a rubber spatula until well blended and fluffy.
- Create the first layer by laying down a single flat layer of Nutter Butter cookies in a 9×13 inch pan.
- Spread half of the pudding mixture over the cookies, drizzling with chocolate syrup for added flavor.
- Repeat the process with another layer of cookies, followed by the remaining pudding mixture and another chocolate syrup drizzle.
- Add a final layer of crushed Nutter Butter cookies on top for a crunchy finish.
- Chill the cake by covering it with plastic wrap and refrigerating overnight.
Notes
Make ahead of time for the best flavor blend. You can also customize with chopped peanuts or different pudding flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Nutter Butter, icebox cake, dessert, peanut butter, pudding