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 ounces whipped topping
- 1 cup Reese’s Pieces (for topping)
Instructions
- In a small bowl, dip one-third of the peanut butter cookies quickly in ½ cup of milk and layer them at the bottom of an 8×8 inch pan.
- In a large mixing bowl, whisk together 1¼ cups milk with the pudding mix until thickened. Stir in the peanut butter and half of the whipped topping until combined.
- Spread half of the peanut butter mixture over the cookie layer in the pan. Dip another third of the cookies in milk and place them on top. Add the remaining pudding mixture, followed by another layer of dipped cookies.
- Spread the remaining whipped topping over the final cookie layer and sprinkle with Reese’s Pieces.
- Chill in the refrigerator for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg