Description
A no-bake delight, Peanut Butter Lasagna features a crunchy Nutter Butter cookie crust layered with creamy peanut butter cheesecake, rich chocolate pudding, and topped with fluffy whipped cream. Perfect for any occasion!
Ingredients
Crust:
- 1 package Nutter Butter cookies (16 oz)
- 1/2 cup melted butter
Cream Cheese Layer:
- 1 package cream cheese (8 oz), room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
Pudding Layer:
- 2 packages instant chocolate pudding (3.9 oz each)
- 3 cups milk
Topping:
- 1 tub whipped topping (8 oz)
Instructions
-
Prepare the Crust:
Crush the Nutter Butter cookies into fine crumbs using a food processor. Mix with melted butter and press into the bottom of a 9x13 inch pan. Set aside. -
Make the Peanut Butter Layer:
Beat cream cheese until smooth. Blend in peanut butter, powdered sugar, vanilla, and milk until creamy. Spread evenly over the crust. -
Prepare the Pudding Layer:
Whisk together chocolate pudding mix and milk until thickened. Spoon over the peanut butter layer and spread evenly. -
Add the Topping:
Spread the whipped topping over the pudding layer. Refrigerate for at least 2 hours before serving.
Notes
- Ensure each layer is fully set before adding the next to keep them distinct.
- For best results, chill overnight to let flavors meld.
- Garnish with chocolate syrup or crushed cookies before serving for extra flair.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 350
- Fat: 22g
- Carbohydrates: 35g
- Protein: 5g