ADVERTISEMENT
Step 1: Prepare the Crust
Crumble the entire package of Nutter Butter cookies, setting aside six whole cookies for topping later. Mix the crumbled cookies with one stick of melted butter until the mixture is evenly coated and resembles wet sand.
Press the cookie mixture firmly into the bottom of a 9×13-inch deep dish pan to form the base. Place the crust in the freezer for at least 10 minutes to set while preparing the other layers.
Step 2: Make the Chocolate Pudding Layer
Prepare the instant chocolate pudding mix by whisking it with 3 cups of cold milk according to the instructions on the box. Once fully mixed and thickened, set aside to allow it to continue firming up.
Step 3: Create the Peanut Butter Cream Cheese Layer
In a large bowl, blend together:
8 oz softened cream cheese
½ cup creamy peanut butter
½ cup powdered sugar
1 tsp vanilla extract
Beat the mixture until completely smooth and creamy. Gently fold in half of the Cool Whip tub and half of the peanut butter chips, mixing until well combined.
Step 4: Assemble the Layers
Remove the chilled crust from the freezer and begin layering:
First Layer: Spread the chocolate pudding evenly over the cookie crust.
Second Layer: Gently spread the peanut butter cream cheese mixture over the pudding layer.
Top Layer: Add the remaining Cool Whip on top, smoothing it out with a spatula.
Sprinkle the remaining peanut butter chips over the whipped topping, crumble the reserved Nutter Butter cookies and scatter them for a delightful crunch. Drizzle with melted chocolate to finish.
🧊 Chill Before Serving
To allow the layers to fully set and the flavors to meld together, refrigerate the dessert for at least 2 hours before serving. For best results, chill overnight.
ADVERTISEMENT
