Peanut Butter Lasagna
This Peanut Butter Lasagna is an easy and no-bake dessert. It has layers of Nutter Butter cookie crust, creamy peanut butter cheesecake, chocolate pudding, and whipped cream.
Prep: 20minutes mins
Total: 20minutes mins
Servings: 9 squares
Ingredients
Crust
- 1 16 oz package Nutter Butter sandwich cookies
- 1/2 cup melted butter
Cream Cheese Layer
- 1 8 oz package of cream cheese at room temperature
- 1 cup powdered sugar
- 1 cup peanut butter creamy
- 1 teaspoon vanilla
- 1 tablespoon milk
Pudding Layer
- 2 3.9oz packages of instant chocolate pudding
- 3 cups of milk
Toppings
- 1 8oz tub whipped topping
Instructions
Crust
- Put the peanut butter cookies in a food processor and pulse them until they become fine crumbs. Add the melted butter and stir until everything is well combined.
- Next, pour the cookie mixture into a 9×13 pan and press it down to form an even layer. Set it aside for later.
Peanut Butter Layer
- In a large bowl, beat together the cream cheese, peanut butter, and powdered sugar until smooth. Add the vanilla extract and milk, and mix until well combined.
- Spoon the mixture over the crust in the pan, spreading it evenly without disturbing the crust crumbs. Smooth the filling out gently and evenly across the crust.
Pudding Layer
- Pour 3 cups of milk into a bowl. Add the chocolate pudding mix on top and whisk until thoroughly combined.
- Allow the pudding to set for 5 minutes to thicken. Carefully spoon it over the cream cheese mixture in the pan, spreading it out evenly to create a smooth layer.
- Place the pan in the refrigerator to chill.
Toppings
- When you’re ready to serve, spread the whipped topping over the pudding layer in an even layer. Enjoy.
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