Peanut Butter Crunch Lasagna Recipe

Introduction

Peanut Butter Crunch Lasagna is a delightful no-bake dessert combining creamy layers with crunchy Nutter Butter cookies. Its rich peanut butter and chocolate flavors make it a family favorite for any occasion.

Ingredients

• 1 family size package Nutter Butter cookies
• 1 (8-ounce) package cream cheese, room temperature
• 1 1/3 cups powdered sugar
• 3 cups frozen whipped topping, thawed (divided)
• 1 (5.9-ounce) box instant chocolate pudding mix
• 3 cups cold milk
• 1/2 cup creamy peanut butter

Instructions

1. Step 1: Line the bottom of a 9×13-inch casserole dish with a single layer of Nutter Butter cookies.
2. Step 2: In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Gently fold in 1 1/2 cups of the whipped topping.
3. Step 3: Drop spoonfuls of the cream cheese mixture over the cookie base and spread evenly to cover.
4. Step 4: In another bowl, whisk the instant chocolate pudding mix with cold milk for about 5 minutes, or until thickened, following box instructions.
5. Step 5: Spread the pudding evenly over the cream cheese layer.
6. Step 6: Spread the remaining 1 1/2 cups of whipped topping evenly over the pudding layer.
7. Step 7: Place the remaining cookies in a zip-top bag and crush them into crumbs. Sprinkle the crumbs over the top layer.
8. Step 8: Microwave the peanut butter for about 30 seconds until melted. Let it cool slightly, then drizzle the peanut butter over the cookie crumbs using a piping bag or a plastic bag with a corner snipped off.
9. Step 9: Refrigerate until the peanut butter sets. For best texture, cover and chill overnight to allow the cookies to soften.

Tips & Variations

• For a crunchier texture, sprinkle the cookie crumbs and peanut butter drizzle just before serving instead of chilling overnight.
• Use natural peanut butter for a richer, less sweet flavor.
• Try substituting chocolate pudding with peanut butter or vanilla pudding for a different twist.

Storage

Store the lasagna covered in the refrigerator for up to 3 days. Reheat is not recommended as this dessert is best served chilled. Chilling overnight improves the texture and flavor by softening the cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade whipped cream instead of frozen whipped topping?

Yes, homemade whipped cream works well and adds a fresh taste. Just be sure it’s stabilized enough to hold up in the layers.

Can this dessert be made gluten-free?

You can make a gluten-free version by substituting the Nutter Butter cookies with gluten-free peanut butter sandwich cookies.

Peanut Butter Crunch Lasagna Recipe

---

★★★★★

4.9 from 118 reviews

• Author: Zoe
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

Peanut Butter Crunch Lasagna is a decadent no-bake layered dessert featuring a base of crunchy Nutter Butter cookies, creamy cheesecake filling, rich chocolate pudding, and topped with whipped topping, crushed cookies, and a peanut butter drizzle. Perfect for parties or a delightful treat, this dessert combines smooth, crunchy, and creamy textures with chocolate and peanut butter flavors.

---

Ingredients

Scale 1x2x3x

Cookie Layer

• 1 family size package Nutter Butter cookies

Cheesecake Layer

• 1 (8-ounce) package cream cheese, room temperature
• 1 1/3 cups powdered sugar
• 1 1/2 cups frozen whipped topping, thawed (from the 3 cups total)

Pudding Layer

• 1 (5.9-ounce) box instant chocolate pudding mix
• 3 cups cold milk

Topping

• 1 1/2 cups frozen whipped topping, thawed (remaining from the 3 cups total)
• Remaining Nutter Butter cookies (from the package) crushed
• 1/2 cup creamy peanut butter, melted

---

Instructions

1. Layer the cookies: Line the bottom of a 9×13-inch casserole dish with a single layer of Nutter Butter cookies to form the base of the lasagna.
2. Make the cheesecake layer: In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. Gently fold in 1 1/2 cups of the thawed whipped topping to incorporate airiness.
3. Add the cheesecake layer: Drop spoonfuls of the cream cheese mixture evenly over the cookie base and spread with a spatula to cover the entire surface.
4. Prepare the pudding: In a separate bowl, whisk the instant chocolate pudding mix with 3 cups cold milk for about 5 minutes, or until the pudding thickens according to package instructions.
5. Add the pudding layer: Spread the thickened chocolate pudding evenly over the cream cheese layer for a smooth middle layer.
6. Top with whipped topping: Evenly spread the remaining 1 1/2 cups of thawed whipped topping over the pudding layer.
7. Add the crunchy topping: Place the remaining Nutter Butter cookies in a zip-top bag and crush them into coarse crumbs. Sprinkle these cookie crumbs evenly over the whipped topping layer.
8. Drizzle with peanut butter: Microwave the peanut butter for about 30 seconds until melted and smooth. Allow it to cool slightly, then transfer to a piping bag or a plastic bag with a small corner snipped off and drizzle it artfully over the crushed cookie topping.
9. Chill: Refrigerate the dessert uncovered until the peanut butter drizzle sets. For the best texture and softer cookies, cover and refrigerate overnight before serving.

Notes

• For a firmer set, refrigerate the lasagna for at least 4 hours before serving.
• Use room temperature cream cheese to avoid lumps in the cheesecake layer.
• You can substitute Nutter Butter cookies with a similar peanut butter sandwich cookie if unavailable.
• Make sure to thaw whipped topping completely before using for easy folding and spreading.
• This dessert contains dairy, gluten, and peanuts – not suitable for allergy sufferers.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: peanut butter dessert,no bake dessert,chocolate pudding dessert,Nutter Butter recipe,layered dessert,party dessert