Ingredients:

  • 36 Nutter Butter cookies (approx. 450g)
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 tsp (1.5g) fine sea salt
  • 8 oz (226g) full fat cream cheese, room temperature
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 3.5 cups (260g) whipped topping, divided
  • 2 packages (3.9 oz / 110g each) instant chocolate pudding mix
  • 2.75 cups (650ml) cold whole milk
  • 1 cup (150g) Reese’s peanut butter cups, chopped
  • 1/4 cup (40g) mini chocolate chips

Instructions:

  1. Place 36 Nutter Butter cookies into a food processor and pulse until they look like coarse sand.
  2. Stir in the 1/2 cup of melted butter and 1/4 tsp salt until the crumbs are evenly coated and look like wet sand.
  3. Press the mixture firmly into the bottom of a 9x13 dish until the surface is flat and tight.
  4. Beat the 8 oz of cream cheese and 1 cup of peanut butter until no lumps remain and the color lightens.
  5. Add 1 cup of powdered sugar and 1 tsp vanilla, mixing on low until the sugar is fully incorporated.
  6. Gently stir in 1.5 cups of the whipped topping using a spatula until the streaks disappear completely.
  7. Spread this peanut butter mixture over the crust, moving from the center out to the edges.
  8. Whisk 2.75 cups of cold milk with the 2 packages of chocolate pudding mix until it starts to thicken and look glossy.
  9. Pour the chocolate pudding over the peanut butter layer and smooth it out until it reaches every corner.
  10. Top with the remaining 2 cups of whipped topping and scatter the 1 cup of chopped PB cups and 1/4 cup chips. Chill for 4 hours until the layers are firm and cold.