Ingredients:

  • 16 oz Nutter Butter cookies
  • 6 tbsp unsalted butter, melted
  • 0.5 tsp sea salt
  • 8 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 16 oz whipped topping, thawed and divided
  • 7.8 oz instant chocolate pudding mix (two 3.9 oz packages)
  • 2.75 cups cold whole milk
  • 0.5 cup mini chocolate chips
  • 0.25 cup chopped Reese’s Peanut Butter Cups

Instructions:

  1. Crush the 16 oz of Nutter Butter cookies in a processor until they resemble coarse sand. Stir in the 6 tbsp of melted butter and sea salt until combined. Press this mixture firmly into the bottom of your 9x13 dish.
  2. In a large bowl, beat the 8 oz cream cheese, 1 cup peanut butter, 1 cup powdered sugar, and vanilla until the mixture is silky and pale. Gently fold in half of the whipped topping (8 oz) using a figure eight motion.
  3. Spread the peanut butter mixture over the cookie crust until the edges are completely sealed.
  4. Whisk the 7.8 oz of chocolate pudding mix with 2.75 cups of cold whole milk until it starts to thicken (about 2 minutes). Let it sit for another 3 minutes to fully hydrate the starches.
  5. Pour the thickened pudding over the peanut butter layer until it forms a smooth, dark lake. Use your offset spatula to level it out without disturbing the layer beneath.
  6. Spread the remaining 8 oz of whipped topping over the pudding. Sprinkle the 0.5 cup mini chocolate chips and 0.25 cup chopped Reese's over the top.
  7. Refrigerate for at least 4 hours. Wait until the center feels firm to a light touch before slicing.