I won major brownie points with the husband on this one and I knew I would the moment I saw the recipe. This is right up his alley of preferred cool, creamy desserts. It’s the perfect trifecta: very good, very easy, and very filling. I knew I hit the nail on the head when he said, “I have to take this to work to share with the guys because if I don’t, I’ll eat the whole thing.”

Ingredients:

• 1 lb. Nutter Butter Cookies
• 2 small (3.4oz) boxes of Chocolate/ Chocolate Fudge cook & serve pudding
• 4 cups milk
• 1/2 cup sugar
• 1 tsp. vanilla
• pinch of salt
• 1 8oz. container of Cool Whip, thawed
• 1/4 cup creamy peanut butter, melted

Preparation:

In a medium saucepan, combine the boxes of chocolate pudding, milk, sugar, vanilla, and salt and stir constantly over medium heat until mixture softly boils. Remove from heat and set aside. In a 9×9 dish, spoon a 1/3 of the pudding onto the bottom of the pan. Add a layer of Nutter Butter cookies, top with another 1/3 of the pudding, top with cookies and add the final 1/3 of the pudding. Let sit on counter for 30 minutes before covering and placing in the refrigerator for 6-8 hours or overnight. Just prior to serving, cover with the Cool Whip and drizzle with melted peanut butter.

Source: http://www.southyourmouth.com/2015/08/chocolate-nutter-butter-icebox-cake.html#more