Slow Cooker Summer Peanut Butter Cookie Dessert

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.

INGREDIENTS:

1 package peanut butter sandwich cookies about 36 cookies

1 can sweetened condensed milk 14 oz

1 container whipped topping 8 oz, thawed

DIRECTIONS:

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.