Ingredients:

  • 1 package (16 oz) Nutter Butter cookies
  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 tsp sea salt
  • 1 package (8 oz) full-fat cream cheese, softened
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 3 cups (approx. 8 oz total) whipped topping, divided
  • 2 packages (3.9 oz each) instant chocolate pudding mix
  • 2 3/4 cups (650ml) whole milk, cold
  • 1/2 cup Reese's Pieces or crushed peanuts
  • 2 tbsp chocolate syrup

Instructions:

  1. Place the Nutter Butter cookies in a food processor and pulse until they reach the consistency of coarse sand.
  2. In a medium bowl, combine the cookie crumbs, melted butter, and sea salt. Press the mixture firmly into the bottom of a 9x13-inch baking dish to form a stable crust.
  3. In a large mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth. Gently fold in 1.5 cups of whipped topping until no streaks remain.
  4. Spread the peanut butter mousse evenly over the cookie crust. Place in the freezer for 10 minutes to set the surface.
  5. In another bowl, whisk together the two packages of instant chocolate pudding mix and the cold whole milk for 2 minutes until thickened. Spread the chocolate layer over the peanut butter mousse.
  6. Spread the remaining 1.5 cups of whipped topping over the chocolate layer. Garnish with Reese's Pieces and a drizzle of chocolate syrup.
  7. Cover and refrigerate for at least 4 hours before slicing into 15 generous pieces.