• 27-36 peanut butter sandwich cookies (such as Nutter Butter or a generic equivalent)
  • 1 3/4 cups milk, divided
  • 1 box (3.4 ounces) instant vanilla or cheesecake pudding mix
  • 1/2 cup peanut butter
  • 8 ounces (1 container) Whipped Topping
  • 1 cup Reese’s Pieces, for topping


  • Place 1/2 cup milk in a small bowl or measuring cup. Dip 1/3 the peanut butter cookies quickly in the milk and then place in the bottom of an 8×8” pan.
  • Whisk 1 1/4 cups milk with the pudding in a large bowl. Let set until set, then stir in the peanut butter and half of the whipped topping.
  • Spread 1/2 of the peanut butter mixture on top of the cookie layer. Dip another 1/3 of the cookies in milk and place on top the peanut butter mixture. Top with remaining pudding, then dip the remaining cookies in milk and place on top.
  • Spread the rest of the whipped topping over the cookies and sprinkle with Reese’s Pieces.
  • Chill for at least 2 hours before serving.