• Place the peanut butter in a microwave-safe bowl and microwave for 2 minutes or until the peanut butter is pourable but not super hot.
  1 cup peanut butter
• In a large mixing bowl, whisk together the chocolate instant pudding mix and half and half until it's well combined and starts to thicken. Let it sit for about 3-5 minutes so it can thicken up even more.
  1 box (3.9 oz) instant chocolate pudding mix, 2 cups half & half

Assemble The Icebox Cake

• Place the nutter butter cookies in a single layer on the bottom of a 9x9 baking pan.
  1 package (16 oz) Nutter Butters
• Spread half the pudding mix over top the cookies in an even layer all the way to the edges of the pan.
• Top the pudding layer with half of the Cool Whip and spread it out evenly.
  8 ounces Cool Whip
• Pour 3/4 cup of the warmed peanut butter over top the Cool Whip layer.
• Repeat the layers one more time, ending with the chopped mini peanut butter cups on top.
  1/2 cup chopped mini peanut butter cups

Chill Time

• Cove the pan with a lid or plastic wrap and refrigerate for at least 4 hours before serving, or up to overnight.

  ^{*If refrigerating for longer than 4 hours then I recommend not adding the mini peanut butter cups on top until right before serving.}