Peanut Butter Cookie Lasagna
Peanut Butter Cookie Lasagna a creamy, no–bake layered dessert made with peanut butter sandwich cookies, whipped peanut butter cheesecake filling, silky chocolate ganache, and fluffy whipped topping.
Ingredients
Cookie Layers
- 28 –32 peanut butter sandwich cookies Nutter Butters or similar
- ½ cup milk for dipping cookies
Peanut Butter Cheesecake Filling
- 8 oz 225 g cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups whipped topping Cool Whip or similar, thawed
Chocolate Layer
- 1 cup semi–sweet chocolate chips
- ½ cup heavy cream
Topping
- 2 cups whipped topping
- Crushed peanut butter cookies
- Optional garnishes: mini peanut butter cups chopped, chocolate drizzle, peanut butter drizzle
Instructions
- Lightly grease or line your dish.
- Quickly dip peanut butter cookies in milk and line the bottom.
- Beat cream cheese, peanut butter, powdered sugar, and vanilla. Fold in whipped topping. Spread half over cookies.
- Add a second layer of milk-dipped cookies.
- Spread remaining peanut butter filling.
- Make ganache by mixing hot cream with chocolate chips; pour over top.
- Add a layer of whipped topping.
- Chill 4 hours or overnight.
- Garnish with crushed cookies or peanut butter cups.