1 16-ouncepackage of Nutter Buttersandwich cookies
For the cream cheese layer:
1 8-ouncecream cheese softened to room temperature
For the peanut butter layer:
1 3.4-ouncebox instant vanilla pudding
1 ½cupswhole milk
1cupcreamy peanut butter
For the topping:
8reserved whole peanut butter cookies chopped into pieces
½cuppeanut butter chips
½cupcreamy peanut butter melted
Grease a 9x13 glass baking dish and set aside.
Spread a single layer of peanut butter cookies to fill the baking dish. You should need about 22 cookies and then you can reserve the remainder to use with the topping.
Cream together cream cheese, powdered sugar, and 1 cup whipped topping. Spread evenly over the peanut butter cookie base. Place in the freezer to chill for 15 minutes.
Whisk together vanilla pudding mix and milk until it begins to thicken. Use the whisk or a hand beater to mix peanut butter and an additional cup of whipped topping into the pudding mixture.
Spread peanut butter mixture over the chilled cream cheese layer and place baking dish into the freezer for an additional 15 minutes to chill.
Gently top with remaining whipped topping. Sprinkle with peanut butter chips, crushed peanut butter cookies, and melted peanut butter. Chill in the refrigerator for 30 minutes or freezer for 15 minutes before serving.