Four 1-ounce bags peanut butter sandwich cookies, such as Nutter Butter
Two 3.25-ounce chocolate pudding cups
1 cup whipped cream
Chopped dry-roasted peanuts, for garnish
Chocolate syrup, for garnish
Open the cookie bags and fold the tops of the bags over the sides.
Add the chocolate pudding to a medium bowl and fold in the whipped cream. Fold in the cookies, then divide the mixture among the cookie bags. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with chopped peanuts and chocolate syrup before serving.
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