Imported from the web

Nutter Butter Ice Box Cake

Name: Nutter Butter Ice Box Cake
Prep time: 10 min
Total time: 145 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 boxes Nutter Butter cookies (Used for three cookie layers; dip briefly in milk so they do not become soggy.); 1.75 cups Milk (Use 1 1/4 cups for the pudding mixture and the remaining 1/2 cup for dunking the cookies.); 3.4 oz Vanilla instant pudding mix (Use the dry instant pudding mix.); 0.5 cup Smooth peanut butter (Stir into the partially set pudding mixture.); 8 oz Cool Whip (Mix half into the peanut butter filling and reserve the remainder for the topping.); 0.5 cup Reese's Pieces (Sprinkle over the finished cake.)

Recipe by Al Dente Diva Food & Recipes @AlDenteDivaFood · Facebook

Imported by Logan Timberlin on SeeMeCook

A no-bake dessert made by layering milk-softened Nutter Butter cookies with creamy peanut butter pudding filling and fluffy whipped topping, then finishing it with Reese’s Pieces. The cookies soften in the refrigerator into a cake-like texture.

6 servings145 minAmerican

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Ingredients

2 boxes Nutter Butter cookies (Used for three cookie layers; dip briefly in milk so they do not become soggy.)
1.75 cups Milk (Use 1 1/4 cups for the pudding mixture and the remaining 1/2 cup for dunking the cookies.)
3.4 oz Vanilla instant pudding mix (Use the dry instant pudding mix.)
0.5 cup Smooth peanut butter (Stir into the partially set pudding mixture.)
8 oz Cool Whip (Mix half into the peanut butter filling and reserve the remainder for the topping.)
0.5 cup Reese's Pieces (Sprinkle over the finished cake.)

Steps

1
Using a hand mixer, combine the dry instant vanilla pudding mix with 1 1/4 cups of the milk in a large bowl. Let the mixture sit for about 5 minutes, until it firms up.
2
Stir the smooth peanut butter and half of the Cool Whip into the firmed pudding mixture until everything is evenly combined and creamy.
3
Pour the remaining 1/2 cup milk into a cup. Dunk each Nutter Butter cookie in the milk for only a couple of seconds, taking care not to make the cookies soggy.
4
Arrange the dunked cookies side by side in the bottom of an 8-by-8-inch serving dish.
5
Spread half of the peanut butter pudding mixture evenly over the first cookie layer.
6
Make a second layer of milk-dunked Nutter Butter cookies over the peanut butter mixture.
7
Spread the remaining peanut butter mixture evenly over the second cookie layer.
8
Add a final layer of milk-dunked Nutter Butter cookies over the remaining peanut butter mixture.
9
Spread the remaining Cool Whip evenly over the top cookie layer.
10
Sprinkle the Reese’s Pieces over the Cool Whip. Refrigerate the cake for at least 2 hours, then serve cold.

Notes

The source recommends chilling overnight when possible because the cookies soften into a cake-like texture. The recipe also mentions optional variations including chopped Reese’s Peanut Butter Cups, a chocolate drizzle, chopped peanuts, or chocolate pudding, but these are not included in the base recipe. The source notes that the recipe can be adapted with sugar-free pudding mix and sugar-free whipped topping.