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.