Ingredients
Equipment
Method
Preparation Steps
- Layer Nutter Butter cookies at the bottom of a 9x13 inch baking dish, covering the bottom completely.
- Beat softened cream cheese and powdered sugar together until smooth, then fold in 1.5 cups of whipped topping and spread it evenly over the cookie layer.
- Mix chocolate pudding mix and milk in a separate bowl for about 5 minutes until thickened, then spread over the cream cheese filling.
- Spread the remaining whipped topping over the chocolate pudding layer, smoothing it evenly.
- Crush the remaining Nutter Butter cookies and sprinkle generously over the whipped topping.
- Melt the creamy peanut butter and drizzle it in a zigzag pattern over the dessert.
- Refrigerate for at least 45 minutes before serving.
Nutrition
Notes
Optional: Garnish with chopped peanuts for added crunch. Ensure cream cheese is at room temperature for a smooth filling.