Description
A nostalgic icebox cake featuring creamy peanut butter pudding layered with crunchy Little Debbie Nutty Buddy wafer bars and whipped topping.
Ingredients
Scale
- 2 boxes (12 count each) Little Debbie Nutty Buddy Wafer Bars
- 2 boxes (3.4 oz each) Jell-O Vanilla Instant Pudding
- 3 cups cold Fairlife Whole Milk
- 1/2 cup Reese’s Creamy Peanut Butter
- 1 tub (8 oz) Cool Whip (thawed)
Instructions
- Whisk together ½ cup of Reese’s Creamy Peanut Butter, the two boxes of Jell-O Vanilla Pudding mixes, and 3 cups of cold Fairlife Milk in a large bowl until smooth.
- Line the bottom of a 9×13 glass baking dish with a layer of Nutty Buddy wafer bars.
- Spread half of the peanut butter pudding mixture evenly over the wafers.
- Dollop half of the Cool Whip over the pudding layer, spreading evenly.
- Add another layer of Nutty Buddy wafers, followed by the remaining pudding and Cool Whip. Scatter crushed wafer bars on top.
- Cover with plastic wrap and chill overnight in the refrigerator.
Notes
For best results, make the cake one day in advance. You can also freeze it for a frozen treat.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg