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Peanut-butter-cookie-lasagna

* Ingredients:

° 30 nut butters
° 1 cup heated creamy peanut butter
° 2 cans (3.4 oz) Vanilla Instant Pudding
° 16 ounces of whipped topping, like Cool Whip
° 10 mini cups of peanut butter, chopped

* Preparation:

In a 9 × 9 tray, place half of the Nutter butters on a flat layer.
Sprinkle half the hot peanut butter on top, being as smooth as possible.
Spread half the vanilla pudding over the peanut butter.
Neathly drizzle half of the whipped topping on pudding.
Reiterate layers, start with other layer of nutter butters.
Finish by sprinkling with cups of chopped peanut butter.
Let cool 30 minutes before serving, until the next day.

ENJOY !!

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