3-ounce package instant vanilla pudding mix
2 cups milk
1 package Nutter Butter cookies
1/2 cup peanut butter
8 ounces frozen whipped topping, thawed in the refrigerator*
1/2 chopped peanut butter cup pieces
In a small bowl, combine the pudding mix and milk. Mix until thickened; refrigerate. Place the Nutter Butter cookies into a plastic bag and use a heavy object such as a rolling pin to crush them into coarse chunks. Place the peanut butter in a small, microwave-safe bowl and heat until runny, stirring every 30 seconds—about 1 minute to 90 seconds total. Assemble the trifles in individual serving dishes or in a large trifle dish. Place a layer of cookie crumbs in the bottom, followed by a layer of melted peanut butter, a layer of pudding, a layer of cool whip or whipped cream, and a layer of peanut butter cups. Repeat this layering process until the trifle dish is full. Top trifle with cookie crumbs and peanut butter cups. Refrigerate until serving. Note: This is best made several hours or a day beforehand to give the cookies time to soften. *Substitute 1 1/2 cups heavy cream, whipped and lightly sweetened.