Peanut Butter Crunch Lasagna Recipe
Peanut Butter Crunch Lasagna is a delicious no-bake dessert that combines layers of Nutter Butter cookies, creamy cheesecake, rich chocolate pudding, and whipped topping, all finished with a peanut butter drizzle and crunchy cookie crumbs. This indulgent treat is perfect for parties or as a delightful family dessert, offering a perfect balance of creamy, crunchy, and chocolatey flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours (includes chilling, overnight recommended)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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 from 3 cups total)
- Remaining Nutter Butter cookies for crushing and sprinkling
- 1/2 cup creamy peanut butter
Instructions
- Layer the cookies: Line the bottom of a 9×13-inch casserole dish with a single layer of Nutter Butter cookies to create a firm base for the dessert.
- Make the cheesecake layer: In a large mixing bowl, beat the room temperature cream cheese and powdered sugar until smooth and creamy. Gently fold in 1 1/2 cups of the thawed whipped topping to lighten the mixture.
- Add the cheesecake layer: Drop spoonfuls of the cream cheese mixture over the cookie layer and spread evenly to cover the entire base.
- Prepare the pudding: In a separate bowl, whisk the instant chocolate pudding mix with cold milk for about 5 minutes or until the pudding thickens according to package instructions.
- Add the pudding layer: Spread the thickened pudding evenly over the cream cheese layer, creating a smooth surface.
- Top with whipped topping: Spread the remaining 1 1/2 cups of whipped topping evenly over the pudding layer for a light and creamy finish.
- Add the crunchy topping: Place the remaining Nutter Butter cookies in a zip-top bag and crush them into crumbs. Sprinkle the crumbs generously over the top of the whipped topping.
- Drizzle with peanut butter: Microwave the peanut butter for about 30 seconds until melted. Let it cool slightly, then transfer the peanut butter to a piping bag or a plastic bag with a corner snipped off. Drizzle over the cookie crumb layer for a rich peanut butter finish.
- Chill: Refrigerate the dessert until the peanut butter sets. For the best texture and flavor, cover and refrigerate overnight to allow the cookies to soften and flavors to meld.
Notes
- Use regular creamy peanut butter for the smoothest drizzle.
- Soften cream cheese completely to avoid lumps in the cheesecake layer.
- Chilling overnight improves texture and flavor by softening the cookies.
- Optional: Add mini chocolate chips or chopped Reese’s for extra texture and flavor.
Keywords: Peanut Butter Crunch Lasagna, no-bake dessert, Nutter Butter cookies, chocolate pudding, cheesecake layer, party dessert
Find it online: https://kitchenwithkai.com/peanut-butter-crunch-lasagna-recipe/
