Description
Peanut Butter Cookie Lasagna is a delicious layered dessert that combines creamy peanut butter, chocolate pudding, and whipped topping, all on a graham cracker crust.
Ingredients
- 1 ½ cups crushed graham crackers
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like Cool Whip)
- 1 cup chocolate pudding mix
- 2 ¾ cups milk
- 1 cup mini chocolate chips
- ¼ cup chopped peanuts (optional)
Instructions
- In a medium bowl, combine the crushed graham crackers and 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, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Spread this mixture evenly over the graham cracker crust.
- 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 it out evenly.
- Top the pudding layer with the whipped topping, smoothing it out to cover completely.
- Sprinkle the mini chocolate chips and chopped peanuts (if using) over the whipped topping.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set properly.
- Slice into squares and serve chilled. Enjoy your delicious peanut butter cookie lasagna!
Notes
- For a crunchier texture, add crushed pretzels or nuts to the graham cracker crust.
- Substitute the chocolate pudding with vanilla or butterscotch pudding for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg