Waldo State Bank Blog

Ingredients

• 2 - 16 ounce Nutter Butter Peanut Butter Sandwich Cookies
• 4 ounce box of Reese's Pieces
• 5.1 ounce box of Instant Vanilla Pudding
• 16 ounce Frozen Whipped Topping - divided
• 1 1/2 cups Creamy Peanut Butter
• 2 2/3 cups Milk - divided

Assemble

• Use a 9x13 pan

Pudding Layer

• Combine in a large bowl the pudding and 2 cups of milk, using a hand mixer or whisk until it is slightly thickened
• Add peanut butter and mix until well combined
• Fold in HALF of the frozen whipped topping until just combined with a spatula

• In the remaining 2/3 c milk, dip a sandwich cookie and lay in the bottom of the pan until the bottom of the pan is covered
• Layer 1/2 of the pudding layer over the cookies
• Dip cookies and layer the next row of cookies
• Layer remaining pudding mix
• Layer the remaining cookies dipped in milk
• Top with the remaining whipped topping

Refrigerate overnight. When ready to serve, top with the Reese's Pieces. Refrigerate leftovers if you have them.

Enjoy!