Peanut Butter Lasagna
What if I told you there's a no-bake dessert that combines the creamy goodness of peanut butter with layers of chocolate pudding and crunchy cookies? Meet Peanut Butter Lasagna – the ultimate decadent treat that requires zero oven time and satisfies every sweet tooth.
Ingredients
- 1 family-size pack Nutter Butter cookies
- 1 8 oz block cream cheese, softened
- 1½ cups powdered sugar
- 1 16 oz container Cool Whip, divided
- 2 3.9 oz packs chocolate instant pudding mix
- 3½ cups cold milk
- 1 cup chopped Reese’s peanut butter cups
- ¼ cup creamy peanut butter, melted
Instructions
- Line the bottom of a 9x13-inch pan with a single layer of Nutter Butter cookies. Reserve the remaining cookies for later.
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in 1½ cups of Cool Whip, then spread this mixture over the cookies.
- In another bowl, whisk the chocolate pudding mixes with cold milk until thickened. Crush the remaining Nutter Butters and fold them into the pudding. Spread this layer over the cream cheese mixture.
- Top the pudding layer with the remaining Cool Whip.
- Sprinkle chopped Reese’s cups over the Cool Whip.
- Drizzle melted peanut butter on top for an extra peanutty finish.
- Refrigerate for at least two hours before serving to let the layers set.
- Slice, serve, and enjoy this heavenly peanut butter lasagna!
Notes
Optional Substitutions & Tips:
- Use gluten-free Nutter Butter alternatives if needed.
- Swap Cool Whip for homemade whipped cream for a richer taste.
- Dark chocolate pudding can be used for a deeper chocolate flavor.
- Let cream cheese soften at room temperature for easier mixing.
- Use gluten-free Nutter Butter alternatives if needed.
- Swap Cool Whip for homemade whipped cream for a richer taste.
- Dark chocolate pudding can be used for a deeper chocolate flavor.
- Let cream cheese soften at room temperature for easier mixing.