No Bake Peanut Butter Icebox Cake

Ingredients

- [ ] 27-36 peanut butter sandwich cookies such as Nutter Butter or a generic equivalent

1 ¾ cups milk divided

- [ ] 1 box 3.4 ounces instant vanilla or cheesecake pudding mix

- [ ] ½ cup peanut butter

- [ ] 8 ounces 1 container Whipped Topping

- [ ] 1 cup Reese’s Pieces for topping

Instructions

* Place 1/2 cup milk in a small bowl or measuring cup. Dip 1/3 the peanut butter cookies quickly in the milk and then place in the bottom of an 8×8” pan.

* Whisk 1 1/4 cups milk with the pudding in a large bowl. Let set until set, then stir in the peanut butter and half of the whipped topping.

* Spread 1/2 of the peanut butter mixture on top of the cookie layer. Dip another 1/3 of the cookies in milk and place on top the peanut butter mixture. Top with remaining pudding, then dip the remaining cookies in milk and place on top.

* Spread the rest of the whipped topping over the cookies and sprinkle with Reese’s Pieces.

* Chill for at least 2 hours before serving.

Recipe Notes

* Graham Crackers: You can make an icebox cake with graham crackers instead of cookies. You do not have to dip the graham crackers in milk.

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* Oreos or other Cookies: substitute any sandwich cookie or really any cookie at all for the peanut butter sandwich cookies.

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* Milk: This recipe needs to be made with cow’s milk for the pudding to set up. You can use nonfat, 2% or full fat milk.

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* Can you make icebox cake ahead? Yes – make sure to chill it at least 2 hours before serving – the longer the better! This makes it perfect for making ahead.

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* How to store icebox cake: store loosely covered in the refrigerator.

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* Whipped Cream: if you prefer using whipped cream, just make my homemade whipped cream and top it right before serving (after chilling).

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* Topping: top with ANY candy, crushed cookies, or nuts

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* Can you freeze icebox cake? If you use cool whip, then yes you can freeze this.

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