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Peanut Butter Lasagna Recipe

Peanut Butter Lasagna Recipe
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★★★★★

4.8 from 29 reviews

This Peanut Butter Lasagna is a no-bake, decadent dessert layering rich peanut butter cream, smooth chocolate pudding, and crunchy Nutter Butter cookie crust topped with whipped cream. It’s a quick and luscious treat perfect for gatherings or a delicious family dessert.

Ingredients

Scale

Crust

  • 1 (16-ounce) package Nutter Butter sandwich cookies
  • 1/2 cup butter, melted

Peanut Butter Layer

  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 cup Cool Whip, thawed

Chocolate Layer

  • 2 (3.9-ounce) packages instant chocolate pudding mix
  • 3 cups milk

Topping and Garnish

  • Remaining Cool Whip
  • Optional: peanut butter chips, chopped Reese’s Mini Pieces, chocolate sauce

Instructions

  1. Make Crust: Add the Nutter Butter cookies to the bowl of a food processor and pulse until they form fine crumbs. Add the melted butter and pulse a couple of times until the crumbs are evenly coated and combined.
  2. Form Crust: Press the crumb and butter mixture firmly into the bottom of a 9×13 inch baking dish to create an even crust layer.
  3. Prepare Peanut Butter Layer: In a large mixing bowl, beat the softened cream cheese, milk, and creamy peanut butter using a hand-held electric mixer until light and fluffy, about 2 minutes. Gradually add powdered sugar and continue mixing until well incorporated. Gently fold in 1 cup of thawed Cool Whip to lighten the mixture.
  4. Assemble Peanut Butter Layer: Evenly spread the peanut butter mixture over the cookie crust. Place the dish in the freezer to firm up the layer while preparing the chocolate layer.
  5. Make Chocolate Layer: In another large mixing bowl, whisk together the instant chocolate pudding mixes and 3 cups milk until the mixture thickens slightly.
  6. Assemble Chocolate Layer: Spread the chocolate pudding evenly on top of the peanut butter layer. Place the dessert in the refrigerator and allow the pudding layer to set for 15-20 minutes.
  7. Top and Garnish: Spread the remaining Cool Whip over the chilled layers. Garnish the top with optional peanut butter chips, chopped Reese’s Mini Pieces, and drizzle chocolate sauce if desired.
  8. Chill: Refrigerate the entire dessert for at least 4 hours or overnight to set completely before serving.

Notes

  • For best results, soften the cream cheese before mixing to avoid lumps.
  • Use full-fat cream cheese and peanut butter for a richer flavor and creamier texture.
  • You can substitute Cool Whip with freshly whipped heavy cream if preferred.
  • Let the dessert chill overnight to ensure firm and distinct layers.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • For a nut-free version, substitute peanut butter and Nutter Butter cookies with seed butter and alternative cookies.

Nutrition

Keywords: Peanut Butter Lasagna, no bake dessert, layered dessert, peanut butter chocolate dessert, easy peanut butter recipe

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