Description
Peanut Butter Cookie Lasagna is a decadent no-bake dessert that layers creamy peanut butter filling, chocolate pudding, and whipped topping over a crunchy peanut butter cookie crust.
Ingredients
- 2 cups crushed peanut butter cookies
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like Cool Whip)
- 1 cup chocolate pudding mix
- 2 cups milk
- 1 cup mini chocolate chips
Instructions
- In a medium bowl, combine the crushed peanut butter cookies and ½ cup of melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9×13-inch baking dish to form the crust.
- In a separate bowl, beat together the peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth and creamy. Gently fold in 1 cup of whipped topping until well combined. Spread this mixture over the cookie crust in the baking dish.
- In another bowl, whisk together the chocolate pudding mix and milk until it thickens, about 2 minutes. Pour the pudding over the peanut butter layer and spread evenly.
- Top the pudding layer with the remaining whipped topping, smoothing it out to cover completely.
- Sprinkle mini chocolate chips over the top for garnish.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow the layers to set.
- Slice into squares and serve chilled.
Notes
- For a crunchy texture, add chopped peanuts or crushed pretzels between layers.
- Substitute the chocolate pudding with vanilla or butterscotch pudding for a different flavor twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg