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Nutter Butter Cake

Ingredients:

• 75 Nutter Butter cookies

• 3 - 3 1/2 cups milk, separated

• 2 3.5 ounce boxes vanilla instant pudding

• 1 cup peanut butter

• 2 8 ounce containers whipped topping

• Reese’s Pieces, additional Nutter Butter cookies (crushed) etc. Whatever you would like to top your cake with. Since mine is for Easter at work, I used the Reese’s Pieces Eggs.

Instructions:

• To a mixing bowl, add pudding mix with 2 1/2 cups milk, beat well until it starts to get a little thick. Add peanut butter and 1 container whipped topping, and stir until well combined. Set aside.

• Add remaining milk to a cup or bowl.

• Dunk 24 cookies into the milk for a couple seconds, and place into a 13x9 baking dish.

• Add 1/2 of the peanut butter mixture & spread evenly over the top of the cookies.

• Add another layer of dunked cookies (24)

• Add rest of peanut butter mixture, and spread evenly over cookies.

• Add one more layer of dunked cookies (27). The reason there is 27 is because the pan I used was wider at the top.

• Top with second container of whipped topping.

• Sprinkle with your topping/toppings of choice. SERVE CHILLED.

(See step by step pictures)

#peanutbutter #cake

4/2 Edited to

If you enjoy rich and creamy desserts with a peanut butter twist, the Nutter Butter Cake is an excellent choice to try at home. One tip I learned when making this cake is to gently dunk the Nutter Butter cookies in milk for just a few seconds. This softens the cookies slightly without making them soggy, helping the layers hold together firmly. Another useful trick is to customize the toppings based on the season or your personal preference. For example, swapping Reese’s Pieces eggs for crushed peanuts or chocolate chips can add a nice texture. You can also add a drizzle of melted chocolate or caramel sauce on top for extra indulgence. I found that using a 13x9 baking dish fits the quantity of cookies and pudding mixture well and allows the layering process to go smoothly. When spreading the peanut butter pudding mix, make sure it’s evenly distributed to keep the cake stable and create consistent flavor in every bite. Because this dessert is no-bake, it’s perfect for warm days or busy schedules, yet feels like a special treat. Storing the cake covered in the refrigerator for a few hours before serving enhances the pudding’s set and the cake’s flavors melding together beautifully. Finally, if you want to lighten the recipe a bit, you can substitute part of the whipped topping with Greek yogurt. This adds a tangy note while keeping the creaminess, and it’s a healthier twist worth trying. This layered Nutter Butter Cake is a crowd-pleaser and can be adapted easily with different cookie brands or pudding flavors. Once you get the hang of layering and topping, you can experiment to make it your signature dessert for any occasion.

2 comments

Thank you! Definitely making this!

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