A layered dessert recipe with chocolate pudding, peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna!
JUMP TO RECIPEThere’s a barbeque joint down the road called Little Pigs that I love to visit. I can’t go there often because I eat like a little pig when I go in there. They’ve got a buffet a mile long with every Southern side under the sun.
One of these days I’m going to go in there and beg them to tell me how they make their tomato pie because I’ve never had any better than theirs (it's got a little cream in it and some Italian herbs and I’d bet my next paycheck they make their crust with lard).
They usually have two desserts: banana pudding (of course) and something they call chocolate delight.
But I can’t call it that because my family already has another dessert by that name. It’s similar to banana pudding in that it has cookies (Nutter Butters instead of vanilla wafers) and pudding (chocolate instead of vanilla).
And there’s not much more to it than that, but Lord, it is so good! I always get it when we go in there and I decided it was time to make it myself!
I know from experience with the Peanut Butter Ripple Nutter Butter Banana Pudding it takes a lot longer for Nutter Butters to soften up using cold pudding so I decided to use cook-and-serve pudding in this recipe to really soften those cookies up and make them more cake-like.
I also wanted to sweeten the pudding a little since the Nutter Butter cookies aren’t super sweet and knew I could do that easily with cooked pudding.
I am proud to tell you this was so good we ate ALL OF IT in one afternoon! Enjoy!
INGREDIENTS NEEDED TO MAKE CHOCOLATE NUTTER BUTTER ICEBOX CAKE
- Nutter Butter Cookies
- Chocolate Pudding Mix (cook-and-serve)
- Peanut Butter
- Cool Whip
- Milk
- Sugar
- Vanilla
If you love layered icebox desserts like this, check out a few of these recipes too!
- Red, White & Blue Cheesecake Salad - This berry cheesecake recipe is the perfect patriotic dessert with strawberries, blueberries and cream cheese filling.
- Strawberry Cream Cheese Icebox Cake - An easy no-bake layered dessert with graham crackers, cheesecake filling and fresh strawberries.
- Italian Bakeless Cake - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries.
- Peanut Butter Ripple Nutter Butter Banana Pudding - Banana pudding made with Nutter Butter cookies and layers of peanut butter ripples.
- Paula Deen's Banana Pudding - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding!
Recipe for Chocolate Nutter Butter Icebox Cake
Chocolate Nutter Butter Icebox Cake
Ingredients
- 1 1-lb. package Nutter Butter Cookies
- 2 small (3.4-oz) boxes chocolate cook-and-serve pudding mix
- 4 cups milk
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 8-oz carton cool whip, thawed
- 1/4 cup peanut butter
Instructions
- Combine pudding mixes, milk, sugar and vanilla in a medium saucepan. Bring mixture to a boil over medium heat, stirring constantly. Once softly boiling, remove from heat.
- Spoon 1/3 of the pudding into the bottom of an 8x8 or 9x9 baking dish. Add a single layer of cookies over the pudding.
- Pour another 1/3 of the pudding over the cookies then add another single layer of cookies.
- Top with remaining 1/3 of pudding. Let rest at room temperature 30 minutes then refrigerate until completely chilled (6-8 hours or overnight).
- Top with cool whip. Melt peanut butter for 20-30 seconds in the microwave and stir until thin enough to pour. Drizzle peanut butter over cool whip and serve. Cover and refrigerate to store.
hahaahhahaa - LOVE your notes.....
ReplyDelete:o)
DeleteInstead of warming up the pudding I did what I do to Another ice box cake that uses chips ahoy cookies grab a glass or bowl w milk and dunk the cookies in hold for 3 seconds and then lay them in the dish it softens the cookies and makes the dish ready to eat quicker just thought I’d share loved the recipe I used the dbl stuffed nutter butters love pnut butter!!
DeleteSo disappointed this isn't a crock pot recipe!
ReplyDeleteHaha! I'm sorry!!
DeleteGirl I don't know how you stay as skinny as you are!!! I gained 2 pounds just looking at those pictures!!! Two of my favorite things together, peanut butter and chocolate!
ReplyDeleteI'm looking around but I don't see any skinny people here! Just my happy, healthy self!
DeleteUmmm... this was
ReplyDeleteamazing!
Must make this ASAP! I love Nutter Butters!!! My favorite cookie - can't buy them b/c I eat the whole bag in a day!
ReplyDeleteYou don't have to go thru the trouble of cook and serve pudding. I have gently warmed milk before mixing in instant pudding, then past it off as cook and serve. I do not recommend boiling the milk for instant pudding but it does give the instant pudding that home cooked taste.
ReplyDeleteHave you tried this recipe with your version of the pudding? Just wondering because I'm thinking it takes hot pudding to absorb into the cookies to make it into a cakey texture.
DeleteVery often when I've made cook and serve pudding, it has formed a "skin" on the top when it cools. Does this need to have a layer of saran wrap on it to keep if from skinning over with that tough layer?
ReplyDeleteAny cooked pudding or custard will develop "skin". I find that topping them with whipped cream or cool whip disguises it so well no one cares :)
DeleteI'm thinking I might make this for Thanksgiving, but add a layer of this combined: Cream cheese, confectioners' sugar, and Cool Whip.
ReplyDeletecan i use instant pudding and just let the desert sit over night in frig to soften the cookies
ReplyDeleteSure... I'm not 100% sure they'll be soft the next day but if they are, let us know!
DeleteI was thinking about how I love to dip Nutter Butters in my coffee and I thought- Hey, you could dip the cookies in a cup of hot coffee as you layer them in this dessert. That would soften them and have a slight coffee taste.:) Just a quick dip or they would be too soft...
ReplyDeleteI just did this! Thank you for the suggestion it's in the fridge setting tonight but I can't wait to try it
DeleteYou just gave me an idea!! Peanut butter tiramisu!!! Yum. I’m gonna have to try that now. Lol
DeleteI’m gluten free do you think I could make my own PB cookies for this recipe I want to try this so bad it sounds delicious thank you 😊
ReplyDeleteIf I wanted to make this in a 9 x 13 pan would I just double the recipe? I want to serve this to about 10-15 people
ReplyDeleteYes, that will work! -Mandy
DeleteCan you use instant pudding
ReplyDeleteI’m sure the cookies will soften , I’ve used graham crackers an let sit over night and they soft
ReplyDeleteDelicious!! I used Girl Scout's Do-Si-Do cookies bc I have an abundance left over and they're pretty similar to nutter butter. But it's been a house favorite! The cooked pudding softened up the cookies perfectly and really only take a couple of minutes more.
ReplyDelete