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No-Bake Nutter Butter Icebox Cake with layers of cookies and creamy filling

No-Bake Nutter Butter Icebox Cake

This No-Bake Nutter Butter Icebox Cake is a creamy and delicious dessert made with Nutter Butter cookies, peanut butter, and vanilla pudding, perfect for hot days without turning on the oven.
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Prep Time 15 minutes
Total Time 12 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package package of Nabisco Nutter Butter cookies
  • 2 boxes boxes of Jell-O Vanilla Instant Pudding
  • 3 cups milk
  • 1 tub Cool Whip
  • 1/2 cup Jif Creamy Peanut Butter (warmed)

Method
 

Preparation
  1. Whisk the milk and Jell-O Vanilla Instant Pudding together in a bowl until it begins to thicken.
  2. Fold in half of the Cool Whip.
  3. Line the bottom of a 9x13 baking dish with a single layer of Nabisco Nutter Butter cookies.
  4. Spread half of the pudding mixture over the cookies, and then drizzle with warmed Jif Peanut Butter.
  5. Repeat the layers.
  6. Top with the remaining Cool Whip, crushed Nutter Butters, and a final drizzle of peanut butter.
  7. Chill the cake in the fridge overnight to allow it to set.

Notes

Make sure to whisk the milk and pudding well to avoid lumps. For an extra layer of flavor, try adding chopped peanuts or chocolate chips in between the layers. It's important to let the cake chill overnight to help the flavors meld together and achieve a better texture. Store any leftovers in the refrigerator for up to 3 days.