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NILLA Chocolate Peanut Butter No-Bake Cake

Prep time 20 mins
Yield Makes 12 servings, one square each.


  • 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
  • 55 NILLA Wafers, divided
  • 2 squares BAKER'S Semi-Sweet Chocolate
  • 2 cups whole strawberries

How to Make It

  1. ADD 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.

    RESERVE 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.

    CRUSH 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.

    Nutritional Information
    Calories: 210
    Total fat: 10 g
    Saturated fat: 4 g
    Cholesterol: 5 mg
    Sodium: 250 mg
    Carbohydrate: 29 g
    Dietary Fiber: 2 g
    Sugars: 18 g
    Protein: 3 g
    Vitamin A: 0% DV
    Vitamin C: 20% DV
    Calcium: 4% DV
    Iron: 6% DV