NO BAKE PEANUT BUTTER ICEBOX CAKE

Summer is already kicking my behind when it comes to work and, well, life. I love that Jordan is off school because I don’t have to make lunches or worry about homework but I am totally missing the schedule already. School got out two weeks ago and we were gone for half of that. Since we’ve been back she’s had a pool party, dance rehearsal, FOUR dance shows, a visit from the grandparents, and two play dates. She’s having the time of her life…and I’m exhausted.
Then, on top of the cookies, I made an easy peanut butter pudding layer. It’s sweet and perfectly peanut buttery. Peanut Butter Lovers ONLY for this dessert!!
There are two layers of the pudding and then you have the creamy whipped topping and Reese’s Pieces on top. Chopped peanut butter cups would be amazing too! Just chill and then serve…this goes down SO easy. I’ve been known to take a fork to the pan. (Don’t do that unless you’re prepared to eat it all!)

INGREDIENTS:

• 27-36 peanut butter sandwich cookies (such as Nutter Butter or a generic equivalent)
• 1 3/4 cups milk, divided
• 1 box (3.4 ounces) instant vanilla or cheesecake pudding mix
• 1/2 cup peanut butter
• 8 ounces (1 container) Whipped Topping
• 1 cup Reese’s Pieces, for topping

DIRECTIONS:

1. 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.
2. 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.
3. ...................

for full instruction please see : www.crazyforcrust.com

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