Ingredients
Scale
- 27–36 peanut butter sandwich cookies
- 1 ¾ cups milk (divided)
- 1 box (3.4 oz) instant vanilla or cheesecake pudding mix
- ½ cup peanut butter
- 8 oz container whipped topping
- 1 cup Reese's Pieces (for topping)
Instructions
- Prepare the cookie base by dipping 1/3 of the cookies in milk and arranging them in an 8×8-inch pan.
- In a bowl, whisk together 1 ¼ cups milk with pudding mix until thickened. Stir in peanut butter and half of the whipped topping.
- Spread half of the pudding mixture over the cookie layer, then add another layer of dipped cookies followed by the remaining pudding mixture.
- Top with more dipped cookies and spread remaining whipped topping on top. Sprinkle Reese’s Pieces for crunch.
- Cover and chill for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 290
- Sugar: 23g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg