3-Ingredient Slow Cooker Summer Peanut Butter Cookie Dessert
A warm, sweet slow cooker dessert made with peanut butter sandwich cookies, sweetened condensed milk, and whipped topping. This easy three-ingredient treat turns soft, creamy, and caramelized around the edges, making it perfect for summer gatherings, potlucks, or casual family desserts.
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Ingredients
- 1 package peanut butter sandwich cookies about 36 cookies
- 1 can sweetened condensed milk 14 oz
- 1 container whipped topping 8 oz, thawed
Instructions
- Grease the bottom and sides of the slow cooker thoroughly with cooking spray.
- Arrange the peanut butter sandwich cookies in a loose single layer across the bottom of the slow cooker, overlapping slightly if needed.
- Pour the sweetened condensed milk slowly and evenly over the cookies.
- Spoon the thawed whipped topping over the top.
- Spread the whipped topping gently into a loose, even layer without pressing down hard.
- Cover and cook on low for 2–3 hours, until the edges look set and lightly golden and the center remains soft.
- Avoid lifting the lid too often during cooking so the heat stays steady.
- Turn the slow cooker off and let the dessert rest for 10–15 minutes before serving.
- Scoop and serve warm.
Notes
Let the dessert rest before scooping so it thickens properly. Serve with vanilla ice cream or extra crushed cookies if desired.
Nutrition
Serving: 1servingCalories: 362kcalCarbohydrates: 52gProtein: 5gFat: 15.5gSaturated Fat: 8.6gTrans Fat: 0.1gCholesterol: 13mgSodium: 180mgFiber: 0.9gSugar: 42g
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