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Peanut Butter Crunch Lasagna Recipe

★★★★★

4.6 from 78 reviews
  • Author: Lila
  • Total Time: 20 minutes prep + overnight chilling
  • Yield: 12 servings 1x

Description

Peanut Butter Crunch Lasagna is a decadent no-bake dessert that layers creamy peanut butter, rich chocolate pudding, and crunchy Nutter Butter cookies for a delightful sweet treat. This easy-to-make, layered dessert is perfect for parties, family gatherings, or any occasion where you want to impress with minimal effort. The smooth cream cheese mixture combined with fluffy whipped topping creates a luscious texture, while crushed cookies and drizzled peanut butter add satisfying crunch and flavor contrast. Chill it overnight to let the flavors meld beautifully, making it a crowd-pleasing indulgence.

Ingredients

Scale

Base

  • 1 family size package Nutter Butter cookies

Cream Cheese Layer

  • 1 8-ounce package cream cheese (room temperature)
  • 1 ⅓ cups powdered sugar
  • 1 ½ cups frozen whipped topping (thawed)

Pudding Layer

  • 1 box (5.9 ounces) chocolate pudding mix
  • 3 cups milk

Topping

  • 1 ½ cups frozen whipped topping (thawed)
  • ½ cup peanut butter
  • Leftover Nutter Butter cookies (crushed)

Instructions

  1. Prepare the Base: Evenly layer the Nutter Butter cookies on the bottom of a 9×13 casserole dish to form a solid base for your dessert.
  2. Mix the Cream Cheese Layer: In a mixing bowl, beat the room temperature cream cheese together with powdered sugar until smooth and blended. Gently fold in 1 ½ cups of thawed whipped topping until fully combined and fluffy.
  3. Assemble the Cream Cheese Layer: Spread the cream cheese mixture evenly over the cookie base, pressing it down gently with the back of a spoon to form a smooth even layer.
  4. Prepare the Pudding Layer: In a separate bowl, whisk together the chocolate pudding mix and milk. Continue stirring for about 5 minutes or until the pudding thickens according to the package instructions.
  5. Assemble the Pudding Layer: Pour the thickened chocolate pudding over the cream cheese layer, smoothing it out evenly. Then top with the remaining 1 ½ cups of whipped topping.
  6. Add Cookie Crunch: Place leftover Nutter Butter cookies into a zip-top bag and crush them into small pieces. Sprinkle these crushed cookies evenly over the top whipped topping layer to add delightful crunch.
  7. Drizzle with Peanut Butter: Melt the peanut butter in a microwave-safe dish for about 30 seconds until it becomes pourable but not too hot. Drizzle the melted peanut butter over the crushed cookie topping layer for added flavor and texture.
  8. Chill Before Serving: Refrigerate the assembled lasagna covered, ideally overnight, so the flavors meld and the cookies soften slightly. Serve chilled.

Notes

  • Use room temperature cream cheese for easier mixing and smoother texture.
  • Allow the pudding to thicken fully before layering to prevent it from running.
  • Chilling overnight is essential to let flavors meld and soften cookies for the best texture.
  • Crush cookies finely to ensure the topping has a pleasant crunch without large chunks.
  • Peanut butter should be melted just enough to drizzle easily; overheating may cause it to become too runny.
  • The recipe can be made a day ahead to save time and improve flavor.
  • Optional: Add a sprinkle of sea salt on the peanut butter drizzle for a sweet-salty contrast.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Peanut Butter Dessert, No Bake Lasagna, Chocolate Pudding Dessert, Layered Dessert, Easy Party Dessert, Nutter Butter Cookie Recipe

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