From the 'Burg to Your Kitchen

It’s been awhile – and I am finally back to share some more delicious recipes with the readers. With picnics around in the summer, I always struggle on what to bring to a party and, as you may know, I am a sucker for something sweet. As I was browsing Tik Tok the other day, I found a very good recipe and my good friend, Judy Olivieri made it for me. It was a hit and I decided to share that recipe with all of you.

Nutter Butter Icebox Cake Ingredients:

27-36 Nutter Butter cookies

1 ¾ cup milk, divided

1 box (3.4 oz) instant cheesecake pudding mix

½ cup peanut butter

1 container Cool Whip

1 cup Reese’s Pieces for the topping

Directions:

Place ½ cup milk in a small bowl. Dip 1/3 of the peanut butter cookies quickly in the milk and place at the bottom of an 8x8 pan. Whisk in another bowl – the 1 ¼ cup milk with pudding. Let set, then stir in the peanut butter and ½ whipped topping. Spread ½ of the peanut butter pudding mixture over the top of the cookies. Repeat process. Dip the remaining cookies in milk and place on top; cover with the remaining Cool Whip, and sprinkle with the Reese’s Pieces, chill for at least two hours.