Ingredients
Method
Make the Peanut Butter Pudding Layer
- In a large mixing bowl, combine the instant vanilla pudding mix, cold milk, and creamy peanut butter.
- Whisk until smooth and thickened (about 2 minutes).
- Gently fold in the thawed whipped topping until fully combined and fluffy.
Assemble the Layers
- In a 9x13-inch baking dish, place a single layer of cookies on the bottom.
- Spread half of the peanut butter pudding mixture over the cookies.
- Add another layer of cookies, then top with the remaining pudding mixture.
- Finish with a final layer of cookies on top.
Add the Chocolate Frosting
- Microwave the can of chocolate frosting for 15–20 seconds to soften (do not overheat).
- Stir and pour the frosting over the top layer of cookies.
- Use a spatula to spread it evenly over the surface.
Chill
- Cover with plastic wrap or foil.
- Refrigerate for at least 6 hours (overnight is best!) to allow cookies to soften and flavors to meld.
Nutrition
Notes
Slice into squares and serve cold. Garnish with chopped peanuts, mini chocolate chips, or a drizzle of melted peanut butter for extra flair. Optional add-ons include swapping out the cookies for graham crackers or chocolate wafer cookies, adding a layer of sliced bananas or strawberries, or using sugar-free pudding and light whipped topping for a slightly lighter version.
