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Peanut Butter Crunch Lasagna Recipe

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★★★★★

4.8 from 107 reviews

Peanut Butter Crunch Lasagna is a no-bake layered dessert featuring a base of Nutter Butter cookies, a creamy cheesecake layer, rich chocolate pudding, and a whipped topping. Finished with crushed cookie crumbs and a peanut butter drizzle, this delightfully crunchy and creamy treat is perfect for family gatherings or special occasions.

Ingredients

Scale

Cookie Base

  • 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

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 Nutter Butter cookies, crushed
  • 1/2 cup creamy peanut butter

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 dessert.
  2. Make the cheesecake layer: In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Gently fold in 1 1/2 cups of the thawed whipped topping to create a light, creamy texture.
  3. Add the cheesecake layer: Drop spoonfuls of the cream cheese mixture over the cookie base and spread evenly to cover the entire layer.
  4. Prepare the pudding: In a separate bowl, whisk the instant chocolate pudding mix together with 3 cups of cold milk for about 5 minutes or until thickened, following the box instructions for exact timing.
  5. Add the pudding layer: Spread the thickened chocolate pudding evenly over the cream cheese layer in the casserole dish.
  6. Top with whipped topping: Spread the remaining 1 1/2 cups of whipped topping evenly over the pudding layer for a light, fluffy finish.
  7. Add the crunchy topping: Place the remaining Nutter Butter cookies in a zip-top bag and crush them into crumbs. Sprinkle these cookie crumbs generously over the whipped topping.
  8. Drizzle with peanut butter: Microwave the peanut butter for about 30 seconds until melted and smooth. Let it cool slightly before transferring to a piping bag or plastic bag with the corner snipped. Drizzle the melted peanut butter artistically over the cookie crumb layer.
  9. Chill: Refrigerate the layered dessert until the peanut butter sets and the cookies soften for best texture. For optimal results, cover and chill overnight before serving.

Notes

  • For a firmer texture, chill the dessert at least 4 hours, but overnight is recommended.
  • You can substitute the instant chocolate pudding with a different flavor if preferred.
  • If you want a denser peanut butter flavor, increase the drizzle amount slightly.
  • Use full-fat cream cheese for the creamiest cheesecake layer.
  • This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.

Keywords: Peanut Butter Crunch Lasagna, no-bake dessert, layered dessert, Nutter Butter dessert, peanut butter dessert, chocolate pudding dessert

Find it online: https://cookcrisis.com/peanut-butter-crunch-lasagna-recipe/