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
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
- 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.
- 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.
- 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.
- 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.
- Add the pudding layer: Spread the thickened chocolate pudding evenly over the cream cheese layer for a smooth middle layer.
- Top with whipped topping: Evenly spread the remaining 1 1/2 cups of thawed whipped topping over the pudding layer.
- 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.
- 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.
- 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
