A fun take on the classic no-bake icebox cake is Nutter Butter Icebox Cake. Several layers of smooth peanut butter, chocolate custard, whipped cream, Nutter Butter cookies and small peanut butter cups to finish.
– 1 cup peanut butter– 1 box (3.9 oz) instant chocolate pudding mix– 2 cups half & half– 1 package (16 oz) Nutter Butter– 8 ounces Cool Whip thawed– 1/2 cup chopped mini peanut butter cup
Ingredient
Put the peanut butter in a bowl that can go in the microwave. Heat it for two minutes, or until it's warm enough to pour but not too hot.
Step 1
Step 1
Instructions
In a large bowl, mix the chocolate instant pudding mix and half-and-half with a whisk until the mixture is well blended and starts to get thick. If you wait three to five minutes, it will get even thicker.
Step 2
Step 2
Put the Icebox Cake TogetherSpread the peanut butter cookies out in a single layer on the base of a 9x9 baking pan.
Step 3
Step 3
Spread half of the custard mix evenly over the cookies, all the way to the pan's edges. Spread out half of the Cool Whip on top of the custard layer.
Step 4
Step 4
Place 3/4 cup of the warm peanut butter on top of the Cool Whip.
Just do it again, and this time put the chopped mini peanut butter cups on top.
Step 5
Step 5
Take a breakPut the pan in the fridge for at least 4 hours or up to overnight before serving. Cover it with a lid or plastic wrap.