Ingredients with Measurements:
- 1 package (16 oz) of vanilla instant pudding mix
- 1 cup of milk
- 1 cup of creamy peanut butter
- 1 container (8 oz) of whipped topping
- 1 package (11 oz) of mini Nutter Butter cookies
- 1 cup of mini marshmallows
- 1/4 cup of chopped peanuts
Special equipment needed:
- Large mixing bowl
- Whisk
- Rubber spatula
- Serving bowl
Step-by-step instructions:
1. In a large mixing bowl, whisk together the vanilla instant pudding mix and milk until smooth.
2. Add in the creamy peanut butter and mix until well combined.
3. Fold in the whipped topping until the mixture is light and fluffy.
4. Crush the mini Nutter Butter cookies into small pieces and add them to the mixture.
5. Add in the mini marshmallows and chopped peanuts, and stir until everything is evenly distributed.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
7. Once chilled, transfer the peanut butter cookie salad to a serving bowl and garnish with additional crushed Nutter Butter cookies and chopped peanuts.
Time:
Preparation time: 15 minutes
Chilling time: 1 hour
5. Temperature:
No temperature required.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 34g
- Protein: 7g
Substitutions for ingredients:
- Vanilla instant pudding mix can be substituted with any other flavor of instant pudding mix.
- Creamy peanut butter can be substituted with crunchy peanut butter or any other nut butter.
- Mini Nutter Butter cookies can be substituted with any other mini cookie.
- Mini marshmallows can be substituted with regular-sized marshmallows cut into small pieces.
- Chopped peanuts can be substituted with any other type of chopped nut.
Variations:
- Add in chopped bananas or sliced strawberries for a fruity twist.
- Use chocolate instant pudding mix instead of vanilla for a chocolate peanut butter cookie salad.
- Swap out the Nutter Butter cookies for Oreos or graham crackers.
Tips and tricks:
- Make sure to crush the Nutter Butter cookies into small pieces so they mix well with the other ingredients.
- For a creamier texture, use a hand mixer to combine the ingredients.
- If the mixture is too thick, add a splash of milk to thin it out.
Storage instructions:
Store any leftover peanut butter cookie salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the peanut butter cookie salad in a clear glass bowl to show off the layers of ingredients.
Garnishes:
Garnish the peanut butter cookie salad with additional crushed Nutter Butter cookies and chopped peanuts.
Pairings:
This recipe pairs well with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
This recipe can be served as a dessert or a side dish. It pairs well with grilled chicken or a fresh salad.
Troubleshooting advice:
- If the mixture is too thick, add a splash of milk to thin it out.
- If the mixture is too thin, add more crushed cookies or marshmallows to thicken it up.
Food safety advice:
Make sure to wash your hands and all utensils before preparing this recipe. Store any leftovers in the refrigerator and discard after 3 days.
Food history:
The origins of peanut butter cookie salad are unclear, but it is a popular Midwestern dessert that has been around for decades.
Flavor profiles:
This recipe has a sweet and creamy peanut butter flavor with a crunchy texture from the Nutter Butter cookies and chopped peanuts.
Serving suggestions:
Serve this peanut butter cookie salad as a dessert or a side dish at your next potluck or family gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A