Nutter Butter Chocolate Icebox Cake is made up of delicious layers of chocolate pudding and Nutter Butter cookies with Cool Whip on top. This no-bake dessert is perfectly creamy.
There are a lot of delicious icebox cake recipes and this one is possible my favorite. (Scroll down for more Icebox Cake recipes.)
Everyone I have served this to loves it and they immediately ask what it is. The Nutter Butter cookies get soft and create the most delicious taste and texture that is hard to identify. I’m a huge chocolate and peanut butter fan and this combination of chocolate pudding and Nutter Butter cookies really hits this flavor combination out of the park.
INGREDIENTS NEEDED FOR NUTTER BUTTER CHOCOLATE ICEBOX CAKE:
- 2 boxes Cook & Serve Chocolate Pudding
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 package Nutter Butter Cookies
- 1 (8-ounce) container Cool Whip
- Creamy peanut butter to drizzle on top for a little extra peanut butter flavor.
Typically Ice box Cakes are made with graham crackers, but OMG! Nutter Butter Cookies are so much better!
You will need an 8 or 9-inch square baking dish for this recipe. If you want to make it in a 9×13-inch baking dish, use 3 boxes of pudding mix, 6 cups of milk, 3/4 cup sugar, 12 ounces Cool Whip, and buy an extra package of Nutter Butter cookies.
RECIPE TIPs:
I use Cook & Serve Chocolate Pudding for this recipe, but you can use instant chocolate pudding. If the pudding is warm when you spread it over the Nutter Butters, it really helps soften the cookies and you want them completely soft for the best texture.
You want to assemble it at least 8 hours before you plan to serve it. Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator.
More Icebox Cake Recipes:
- No-Bake Butterfinger Oreo Icebox Cake
- Blueberry Cheesecake Icebox Cake
- Caramel Ritz Cracker Icebox Dessert
Nutter Butter Chocolate Icebox Cake
Ingredients
- 2 (3.4-ounce) boxes chocolate cook-and-serve pudding mix
- 4 cups whole milk
- 1/2 cup sugar
- 1 (16-ounce) package Nutter BUtter cookies
- 1 (8-ounce) container Cool Whip
- 3 tablespoons creamy peanut butter
Instructions
- In a medium saucepan, stir together pudding mix, milk, and sugar. Bring to a boil over medium heat, stirring constantly. Once it comes to a boil, remove from heat.
- Pour 1/3 of the pudding mixture in the bottom of an 8 or 9-inch baking dish.
- Place a single layer of cookies on top of the pudding. Pour another 1/3 of the pudding to cover the cookies.
- Repeat with another layer of cookies and pudding.Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Top with a layer of Cool Whip.Briefly microwave the peanut butter and drizzle it over the icebox cake.
Nutrition
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Recipe Source: Recipe slightly adapted from South Your Mouth Some More
Disclosure: This post contains affiliate links.
Found this a bit confusing, chart for double recipe calls for different amount than it did above.