Nilla Chocolate Peanut Butter No-Bake Cake – a delicious recipe with cold milk, peanut butter, NILLA Wafers, 'S, whole strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
milk to peanut butter in medium bowl, beating with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. Stir in the whipped topping.
2
5 of the wafers for later use. Spread about 1 tsp. of the pudding mixture onto each of the remaining 50 wafers. Stack wafers together, standing them on edge around outer edge of round serving platter to form a ring. Spread with the remaining pudding mixture. Refrigerate 6 hours or overnight.
3
remaining 5 wafers; sprinkle over dessert. Make chocolate curls. Top with the chocolate curls. Fill center of ring with strawberries. Store leftover dessert in refrigerator.
4
Nutritional Information
5
Calories: 210
6
Total fat: 10 g
7
Saturated fat: 4 g
8
Cholesterol: 5 mg
9
Sodium: 250 mg
10
Carbohydrate: 29 g
11
Dietary Fiber: 2 g
12
Sugars: 18 g
13
Protein: 3 g
14
Vitamin A: 0% DV
15
Vitamin C: 20% DV
16
Calcium: 4% DV
17
Iron: 6% DV
696
kcal
Calories
40
g
Fat
72
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup cold milk, 1/4 cup peanut butter, 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding, 1 1/2 cups thawed COOL WHIP Whipped Topping, and more.
Yes, Nilla Chocolate Peanut Butter No-Bake Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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