Peanut Butter Lasagna
This Peanut Butter Lasagna is a layered no-bake dessert with a Nutter Butter cookie crust topped with a creamy peanut butter cheesecake, chocolate pudding, and whipped cream.
Servings: 9 squares
Ingredients
Crust
- 1 16 oz package Nutter Butter sandwich cookies
- 1/2 cup butter melted
Cream Cheese Layer
- 1 8 oz package cream cheese room temperature
- 1 cup peanut butter creamy
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 Tbsp milk
Pudding Layer
- 2 3.9 oz package instant chocolate pudding
- 3 cups milk
Toppings
- 1 8 oz tub whipped topping
Instructions
Crust
- Place the peanut butter cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and stir until combined.
- Pour the cookie mixture into a 9x13 pan and press into an even layer; set aside.
Peanut Butter Layer
- In a large bowl, beat together the cream cheese, peanut butter and powdered sugar until smooth then add the vanilla and milk.
- Spoon the mixture over the crust and smooth out evenly, being careful not pull up crumbs from the crust.
Pudding Layer
- Pour the 3 cups of milk into a bowl; add the chocolate pudding mix on top and whisk until combined.
- Let the pudding set for 5 minutes to thicken, then carefully spoon over the cream cheese mixture and spread to an even layer; refrigerate.
Toppings
- When ready to serve, spread the whipped topping over the pudding.