Peanut Butter Cookie Pudding
from Tiffany at eatathomecooks.com
Servings: 8 to 10
Calories: 431kcal
Ingredients
For the pudding:
- 1 pkg. peanut butter sandwich cookies like Nutter Butters
- 2 3.5 oz. French vanilla instant pudding mix
- 3½ cups milk
- 8 oz. frozen whipped topping thawed
For the frosting:
- 1 stick butter softened
- ⅔ cup cocoa
- 3 cups powdered sugar sifted
- ⅓ cup milk plus more to get creamy consistency
- 1 tsp. vanilla
Instructions
For the pudding:
- Split all the cookies open using a butter knife. Don’t worry if the icing comes off unevenly. Some cookies will have some icing, all the icing or none. It doesn’t matter.
- Beat the milk and pudding mix with an electric mixer until thickened.
- Fold in the whipped topping with a rubber spatula.
- Place a layer of cookies, icing side up on the bottom of a dish. I found that 9×13 was a bit too big, but it can work. I ended up using one that is just smaller, about 8×1, You might also be able to use a 9×9 pan, but make sure it is deep.
- Put a layer of cookies on the bottom.
- Add half the pudding mixture.
- Place another layer of cookies icing side up over the pudding.
- Add the rest of the pudding.
- Place the final layer of cookies, icing side down. Don’t worry if there are gaps between the cookies.
For the Frosting:
- Beat the butter and cocoa together with an electric mixer.
- Add the powdered sugar, milk and vanilla and beat until smooth.
- Add extra milk, 1 tablespoon at a time until the frosting is very spreadable and creamy, a bit more than you would for a cake.
Finishing the pudding:
- Carefully frost the top of the dessert, getting as close to the edge as you can. I left a small amount of pudding showing around the edge. You will probably have some frosting left over.
- Cover and refrigerate for 24 hours.
Nutrition
Calories: 431kcal | Carbohydrates: 62g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 43mg | Sodium: 177mg | Potassium: 292mg | Fiber: 2g | Sugar: 57g | Vitamin A: 563IU | Calcium: 165mg | Iron: 1mg