Peanut Butter Lush

Name: Peanut Butter Lush
Yield: 16 servings
Cuisine: American
Ingredients: 1 LARGE package peanut butter sandwich cookies, I used our Store brand, divided into thirds; 2 1/2 cups milk, divided into 2 cups and a half a cup; 2 boxes (3.4 oz) INSTANT Vanilla Pudding Mix; 1 cup smooth peanut butter; 16 oz. Cool Whip; 2 cups Reese's Pieces for topping (I recommend your crush them, they get too hard being refrigerated when whole)

Sue Foster @cook_2746776

Found this recipe online and thought we would try it, family LOVES peanut butter, I had to double the recipe and this is the result.

Sue Foster @cook_2746776

Found this recipe online and thought we would try it, family LOVES peanut butter, I had to double the recipe and this is the result.

Saved

Ingredients

16 servings

1LARGE package peanut butter sandwich cookies, I used our Store brand, divided into thirds
2 1/2 cupsmilk, divided into 2 cups and a half a cup
2 boxes (3.4 oz)INSTANT Vanilla Pudding Mix
1 cupsmooth peanut butter
16 oz.Cool Whip
2 cupsReese's Pieces for topping (I recommend your crush them, they get too hard being refrigerated when whole)

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Steps

1

Use a 9 X 13 pan. You will end up having 3 layers of cookies, 2 of pudding mixture and one of whipped topping so make sure your pan is deep enough.
2

Use the half cup milk and 1/3 of the cookies. Dip the cookies into the milk and lay flat in the 9 x 13 pan.
3

Mix together the remaining 2 cups of milk and two boxes of pudding milk. Once thoroughly combined and thickened, fold in the peanut butter and half the Cool Whip.
4

Spread half the Pudding mixture over the cookies and smooth to cover all the cookies.
5

Take 1/3 of the remaining cookies, dip in milk and layer onto the pudding.
6

Cover with other half of pudding mixture and smooth.
7

Dip remaining cookies in milk and layer on top of pudding mixture.
8

Cover with remaining Coolwhip.
9

Sprinkle Reese's Pieces on top and refrigerate a minimum of 2 hours, overnight is preferable.