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Peanut Butter Cookies and Cream Salad

A Midwest classic with a peanut butter twist. Such a tasty pot luck treat!

Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Author Laura Doerr


  • 1 3.4 oz package instant vanilla pudding
  • 2 cups cold milk (not dairy free) I used 1% milk
  • 8 oz tub whipped topping thawed
  • 1/3 cup Old Home Foods Creamy Peanut Butter
  • 20 chocolate sandwich cookies crushed
  • 10 peanut butter sandwich cookies crushed


  1. In a large mixing bowl whisk together the instant pudding mix and cold milk for 2 minutes. Chill in fridge for 5-10 minutes to set up.

  2. Gently fold peanut butter and whipped topping into set pudding. If peanut butter is too thick, microwave for just a couple seconds to loosen up, but make sure it is not warm or hot when folding in.

  3. Gently fold in both kinds of crushed cookies. Chill in refrigerator for at least 2 hours to set up and chill. Can be made a day ahead and chilled overnight. Store in air tight container. Will keep in fridge for 3-4 days.

Recipe Notes

If you let the peanut butter sit out at room temp for a bit, it will loosen up to make it easier to fold into the pudding.

Make sure you use cold dairy milk otherwise your pudding will never set up and be soupy. (I've tried with almond milk, does not work!)