Peanut Butter Cookie Pudding

peanut butter cookie pudding done piece

You are going to want to go out to your kitchen and make this as soon as you can.  Peanut butter cookies layered in creamy pudding and topped with chocolate frosting is dessert perfection.  The only down side is that it needs to be made 24 hours before you plan to eat it.  But don’t worry, while it sits in the fridge not only do the cookies soften, but all the calories disappear too.  Really.  I wouldn’t lead you astray.

This dessert is a variation of the popular Éclair Cake, which uses graham crackers.  I decided that using peanut butter sandwich cookies would be even better.  Here’s what you’ll need to make it:

peanut butter cookie pudding ingr

  • 1 package of peanut butter sandwich cookies (I used Nutter Butters)
  • 2 boxes French vanilla instant pudding mix (3.5 oz each)
  • 3 1/2 cups milk
  • 1 container frozen whipped topping, thawed (8 oz container)

Split all the cookies open using a butter knife.  Don’t worry if the icing comes off unevenly.  Some cookies will have some icing, all the icing or none.  It doesn’t matter.

Beat the milk and pudding mix with an electric mixer until thickened.  Fold in the whipped topping with a rubber spatula.

Place a layer of cookies, icing side up on the bottom of a dish.  I found that 9×13 was a bit too big, but it can work.  I ended up using one that is just smaller, about 8×11.  You might also be able to use a 9×9” pan, but make sure it is deep.

Put a layer of cookies on the bottom.  Add half the pudding mixture.  Place another layer of cookies icing side up over the pudding.  Add the rest of the pudding.  Place the final layer of cookies, icing side down.  Don’t worry if there are gaps between the cookies.  It will look like this:

peanut butter cookie pudding layered

Cover this and refrigerate while you make the frosting.  The frosting recipe is an adaptation of Fluffy Chocolate Frosting from The Cake Mix Doctor.  Here’s what you’ll need:

peanut butter cookie pudding icing ingr

  • 1 stick butter, softened
  • 2/3 cup cocoa
  • 3 cups powdered sugar, sifted*
  • 1/3 cup milk, plus more to get creamy consistency
  • 1 tsp. vanilla

Beat the butter and cocoa together with an electric mixer.  Add the powdered sugar, milk and vanilla and beat until smooth.  Add extra milk, 1 tablespoon at a time until the frosting is very spreadable and creamy, a bit more than you would for a cake.

Carefully frost the top of the dessert, getting as close to the edge as you can.  I left a small amount of pudding showing around the edge.  You will probably have some frosting left over.  Cover and refrigerate for 24 hours.

* I don’t have a sifter any more, so I put the powdered sugar in a bowl and run a fork through it, combing out the clumps.  It works fine enough.  One of these days I need to buy a new sifter.

peanut butter cookie pudding done whole

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Comments

  1. Wow, those look great. My kids will love these. Thanks for the great recipe!!

  2. This is like the eclair cake with nutter butters – OH MY GOODNESS! I will be making this! Great idea!!

  3. Wow. That looks sooooooo delicious! I’m so going to make it next weekend!

  4. This looks delicious . . . and peanut butter cookies is one of my favorites!!!! If you don’t have a sifter, do you have a metal mesh strainer? I have never bought a sifter . . . learned from my mother to put ingredients like flour, sugar, etc., that need sifting into a metal mesh strainer. Hold it over the mixing bowl, tap the sides of the metal mesh strainer, and you ingredients are sifted. I have two sizes of strainers one that I use for larger quantities, the other for smaller quantities, as well as draining/straining pasta, juice from canned fruit, etc.

  5. Amanda H. says:

    I think I love you, haha. This looks delicious! Will be buying some Nutter Butters pronto!

  6. Oh my gosh this looks so good!! I’m going to have to pick up some Nutter Butters! Yum!

  7. This looks so good!

  8. I made a different variation after being inspired by this post. Peanut butter oreos, chocolate filling and chocolate frosting. My husband was so incredibly happy. PB & chocolate are his favorite combination. It was extremely rich but great for Father’s Day!

  9. Melissa says:

    This looks so delicious! I’m going to make it for a cookout we are going to tomorrow night. I’m so glad your my neighbor!!

  10. Michelle says:

    Made this last night. Delicious! But how can you wait 24 hours to dig in? I made it before we went to the pool, and it was the perfect post-swimming snack. Yum!

  11. Oh my yumminess!!!! I love the spin you have put on this cake!!! I have recently been promising friends that I would make an eclair cake…well, I think I now have to switch it up to this lovely version of yours!!!! YUM!!

    Thanks for such an aMaZing treat of a recipe!!!! :-)

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  1. […] Peanut Butter Cookie Pudding – a crowd favorite […]

  2. […] recipe isn’t too far from my Peanut Butter Cookie Pudding recipe.  That one also uses Nutter Butters.  But instead of bananas, it has chocolate icing […]

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