Ingredients
- 24–28 peanut butter cookies
- 1/3 cup milk
- 1 package (8 oz / 225 g) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 1/2 cups whipped topping (or homemade whipped cream)
- Optional toppings: crushed peanut butter cookies, chocolate chips, or peanut butter drizzle
Instructions
- Briefly dip each peanut butter cookie in milk to soften, then arrange a single layer in the bottom of a 9×13-inch dish.
- In a large bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar and mix until combined.
- Gently fold in whipped topping until fluffy and well blended.
- Spread half of the peanut butter mixture over the cookie layer.
- Add another layer of milk-dipped cookies, followed by the remaining peanut butter mixture.
- Top with crushed cookies, chocolate chips, or peanut butter drizzle if desired.
- Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
- Letting it chill overnight improves flavor and texture.
- Add a chocolate pudding layer or mini chocolate chips for variation.
- Use soft cookies or briefly dip firmer cookies to help them soften.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 22g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
