Check out what my friends at Wishes and Dishes had to say about this frosty, peanut buttery cookie treat:
Oh man, this looks TOO good!! I haven’t had Nutter Butters in forever and think I’ll be making a special trip down the cookie aisle to pick up some soon. I made this a few weeks ago and YOWZA! It was fantastic! It was a big hit at dinner with my family and friends – really fun and easy recipe. Thanks for sharing.
Though I had a bit of guilt eating this, it was well worth it. Life is short, eat cookies with ice cream! I’m glad I had family and friends to share it with because otherwise I may have plopped in front of the television, turned on my soaps and eaten the entire thing. Perhaps single serve mini cakes are a better idea for me!
Ingredients
1 (14 oz.) can Borden sweetened condensed milk
1 cup ice-cold water
1 pkg (3.4 oz.) Jell-O instant chocolate pudding
2 cups heavy whipping cream
4 cups coarsely chopped Peanut Butter sandwich cookies (such as Nutter Butter)
extra cookies and whipped cream for garnish
Instructions:
Whip your heavy cream on medium high until soft peaks form, about 1½ minutes. Set aside.
In a medium bowl whisk together sweetened condensed milk and water until combined. Add in chocolate pudding and whisk vigorously for 5-6 minutes until mixture becomes thick.
Fold in your whipped cream into the pudding mixture and stir until completely incorporated.
In a 2.5 – 3 qt casserole dish spread ⅓ of the pudding mixture on the bottom. Top with 2 cups chopped cookies. Repeat this process again and finish with pudding mixture.
Cover and refrigerate for at least 4 hours.
Garnish with whipped cream and more cookies.
Quick Tip – The cool thing about ice box cakes is that you can switch it up if you like! Change around the layers, add in something new, have fun!
Thank you to Wishes and Dishes for this new favorite recipe!
