August 17, 2015

Chocolate Nutter Butter Icebox Cake

There’s a barbeque joint down the road called Little Pigs that I love to visit. I can’t go there often because I eat like a little pig when I go in there. They’ve got a buffet a mile long with every Southern side under the sun. One of these days I’m going to go in there and beg them to tell me how they make their tomato pie because I’ve never had any better than theirs (it's got a little cream in it and some Italian herbs and I’d bet my next paycheck they make their crust with lard).

They usually have two desserts: banana pudding (of course) and something they call chocolate delight. But I can’t call it that because my family already has another dessert by that name. It’s similar to banana pudding in that it has cookies (Nutter Butters instead of vanilla wafers) and pudding (chocolate instead of vanilla). And there’s not much more to it than that, but Lord, it is so good! I always get it when we go in there and I decided it was time to make it myself!

I know from experience with the Peanut Butter Ripple Nutter Butter Banana Pudding it takes a lot longer for Nutter Butters to soften up using cold pudding so I decided to use cook-and-serve pudding in this recipe to really soften those cookies up and make them more cake-like. I also wanted to sweeten the pudding a little since the Nutter Butter cookies aren’t super sweet and knew I could do that easily with cooked pudding.

I am proud to tell you this was so good we ate ALL OF IT in one afternoon! Enjoy!

Chocolate Nutter Butter Icebox Cake! A layered dessert with rich chocolate pudding, peanut butter cookies, whipped cream and peanut butter drizzle.

Chocolate Nutter Butter Icebox Cake! A layered dessert with rich chocolate pudding, peanut butter cookies, whipped cream and peanut butter drizzle.

Chocolate Nutter Butter Icebox Cake! A layered dessert with rich chocolate pudding, peanut butter cookies, whipped cream and peanut butter drizzle.

Chocolate Nutter Butter Icebox Cake! A layered dessert with rich chocolate pudding, peanut butter cookies, whipped cream and peanut butter drizzle.

Chocolate Nutter Butter Icebox Cake
1 1-lb package Nutter Butter cookies (peanut butter sandwich cookies)
2 small (3.4-oz) boxes chocolate cook-and-serve pudding mix
4 cups milk
1/2 cup sugar
1 teaspoon vanilla
Pinch of salt
1 8-oz carton cool whip, thawed
1/4 cup peanut butter

Combine pudding mixes, milk, sugar, vanilla and salt 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 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.

Makes 16 servings.

Notes:
  • Yes, you can make homemade chocolate pudding if you prefer. You’ll need 4-5 cups total.
  • Yes, you can use real whipped cream instead of cool whip.
  • No, you can’t make this in a crock pot.
This recipe was featured at the Weekend Potluck!

PRINTABLE RECIPE


Chocolate Nutter Butter Icebox Cake! A layered dessert with rich chocolate pudding, peanut butter cookies, whipped cream and peanut butter drizzle.


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12 comments:

  1. hahaahhahaa - LOVE your notes.....

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  2. So disappointed this isn't a crock pot recipe!

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  3. Girl I don't know how you stay as skinny as you are!!! I gained 2 pounds just looking at those pictures!!! Two of my favorite things together, peanut butter and chocolate!

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    Replies
    1. I'm looking around but I don't see any skinny people here! Just my happy, healthy self!

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  4. Must make this ASAP! I love Nutter Butters!!! My favorite cookie - can't buy them b/c I eat the whole bag in a day!

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  5. You don't have to go thru the trouble of cook and serve pudding. I have gently warmed milk before mixing in instant pudding, then past it off as cook and serve. I do not recommend boiling the milk for instant pudding but it does give the instant pudding that home cooked taste.

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  6. Very often when I've made cook and serve pudding, it has formed a "skin" on the top when it cools. Does this need to have a layer of saran wrap on it to keep if from skinning over with that tough layer?

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    Replies
    1. Any cooked pudding or custard will develop "skin". I find that topping them with whipped cream or cool whip disguises it so well no one cares :)

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  7. I'm thinking I might make this for Thanksgiving, but add a layer of this combined: Cream cheese, confectioners' sugar, and Cool Whip.

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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