Peanut Butter Crunch Lasagna
A no-bake layered dessert made with peanut butter sandwich cookies, creamy peanut butter cheesecake, chocolate pudding, and whipped topping, finished with crunchy toppings and a chocolate drizzle.
Ingredients
- 28-30 peanut butter sandwich cookies
- ¼ cup unsalted butter
- 8 oz cream cheese
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 3 cups whipped topping
- 1 box instant chocolate pudding mix
- 2 cups cold milk
- 1 cup peanut butter chips
- ¼ cup crushed peanuts (optional)
- Chocolate syrup for drizzling (optional)
Instructions
- Combine crushed peanut butter cookies with melted butter. Press into a 9x13-inch dish to form a firm base. Chill for 10–15 minutes to set.
- Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Fold in whipped topping. Spread evenly over the chilled crust.
- Whisk pudding mix with cold milk for 2 minutes until thick. Spread over the cheesecake layer.
- Spread whipped topping smoothly over the pudding layer.
- Sprinkle with peanut butter chips, crushed cookies, and optional peanuts. Drizzle with chocolate syrup if desired.
- Cover and refrigerate for at least 4 hours or overnight. Slice and serve cold.