Ingredients
Scale
- 27-36 peanut butter sandwich cookies
- 1 ¾ cups milk (divided)
- 1 box 3.4 ounces instant vanilla or cheesecake pudding mix
- ½ cup peanut butter
- 8 ounces whipped topping
- 1 cup Reese’s Pieces (optional)
Instructions
- Quickly dip one-third of the peanut butter cookies in milk and arrange them in an 8×8-inch pan.
- In a large bowl, whisk together 1 ¼ cups milk with the pudding mix until thickened. Stir in peanut butter and half of the whipped topping until smooth.
- Spread half of the peanut butter mixture over the cookie layer. Add another layer of dipped cookies followed by the remaining pudding mixture.
- Top with remaining dipped cookies and spread the rest of the whipped topping evenly over them. Sprinkle with Reese’s Pieces.
- Refrigerate for at least 2 hours before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg