Peanut Butter Crunch Lasagna
It’s the perfect time to make this glorious dessert…a peanut butter cookie lasagna that doesn’t require an oven! It also uses simple ingredients you may have in the pantry right now such as pudding and nutter butter cookies!
How to Make this Peanut Butter Dessert
Get ready for a dessert that’s about to become your new obsession! We’re talkin’ layers of creamy goodness, crunchy cookies, and a drizzle of peanut butter perfection. To start, grab a family-size package of Nutter Butter cookies – because, let’s be real, you can never have too many!
In a large mixing bowl, beat together some room temperature cream cheese and powdered sugar until it’s smooth and creamy. Fold in some whipped topping (because everything’s better with whipped cream, am I right?) and spoon it over a layer of Nutter Butter cookies in a 9×13 casserole dish. Press it into an even layer, because we’re goin’ for a smooth, creamy dessert here!
In another mixing bowl, whip up some chocolate pudding mix with milk until it’s thick and creamy. Check the package instructions, just to make sure you’re doin’ it right! Spread it over the cream cheese layer. Top it all off with a layer of whipped topping, some crushed Nutter Butter cookies, and a drizzle of melted peanut butter. Refrigerate until the peanut butter has solidified, then cover it up and let it chill overnight. The cookies will soften, the flavors will meld together, and you’ll be left with a dessert that’s pure perfection!
Watch how to make it in my video…
Peanut Butter Crunch Lasagna
Ingredients
- 1 family size package Nutter Butter cookies
- 1 8 ounce package cream cheese, room temperature
- 1 ⅓ cup powdered sugar
- 3 cups frozen whipped topping thawed
- 1 5.9 ounce box chocolate pudding mix
- 3 cups milk
- ½ cup peanut butter
Instructions
- In a 9×13 casserole dish, place a layer of cookies.
- In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Fold in 1 ½ cups whipped topping.
- Spoon the cream cheese mixture in dollops over the cookies and press into an even layer.
- In another mixing bowl, beat together the pudding mix and milk for 5 minutes or until the pudding has thickened. (Check the package instructions.)
- Spread the pudding over the cream cheese layer. Top with a layer of the remaining whipped topping.
- Place the remaining cookies in a zip top bag and crush. Sprinkle over the whipped topping layer.
- In a small microwave safe dish, heat the peanut butter in the microwave for 30 seconds or until melted. Cool slightly. Transfer to a piping bag with the corner snipped. Drizzle over the crushed cookies.
- Refrigerate until the peanut butter has solidified. Cover and return the dish to the refrigerator to store overnight to allow the cookies to soften.
