Peanut Butter Crunch Lasagna Recipe

Introduction

This Peanut Butter Crunch Lasagna is a delightful no-bake dessert featuring layers of crunchy Nutter Butter cookies, creamy cheesecake, and rich chocolate pudding. It’s an easy, crowd-pleasing treat perfect for any occasion.

Ingredients

• 1 family size package Nutter Butter cookies
• 1 (8-ounce) package cream cheese, room temperature
• 1 1/3 cups powdered sugar
• 3 cups frozen whipped topping, thawed (divided)
• 1 (5.9-ounce) box instant chocolate pudding mix
• 3 cups cold milk
• 1/2 cup creamy peanut butter

Instructions

1. Step 1: Line the bottom of a 9×13-inch casserole dish with a single layer of Nutter Butter cookies.
2. Step 2: In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Gently fold in 1 1/2 cups of the whipped topping.
3. Step 3: Drop spoonfuls of the cream cheese mixture over the cookie base and spread evenly to cover.
4. Step 4: In another bowl, whisk the pudding mix with cold milk for about 5 minutes, or until thickened. Refer to the pudding box instructions for exact timing.
5. Step 5: Spread the pudding evenly over the cream cheese layer.
6. Step 6: Spread the remaining whipped topping evenly over the pudding layer.
7. Step 7: Place the remaining cookies in a zip-top bag and crush them into crumbs. Sprinkle the cookie crumbs over the top.
8. Step 8: Microwave the peanut butter for about 30 seconds until melted. Let it cool slightly, then drizzle over the top using a piping bag or a plastic bag with a snipped corner.
9. Step 9: Refrigerate until the peanut butter sets. For best results, cover and chill overnight to allow the cookies to soften.

Tips & Variations

• For added texture, sprinkle chopped peanuts or chocolate chips on top before drizzling peanut butter.
• Use crunchy peanut butter if you prefer more crunch in the peanut butter drizzle.
• If you want a stronger peanut butter flavor, add a tablespoon of peanut butter to the cheesecake layer.
• Substitute the chocolate pudding with vanilla or peanut butter pudding for a different twist.

Storage

Store the Peanut Butter Crunch Lasagna covered in the refrigerator for up to 3 days. Reheat is not recommended, as it is best served chilled to maintain texture. If you want softer layers, allow it to sit overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh whipped cream instead of frozen whipped topping?

Yes, fresh whipped cream can be used as a substitute, but be sure it is stabilized so it holds up well in the layers.

Do the Nutter Butter cookies stay crunchy after refrigeration?

The cookies on the bottom and inside the layers will soften slightly after chilling, but the crushed cookie topping retains some crunch for contrast.

Peanut Butter Crunch Lasagna Recipe

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★★★★★

5 from 139 reviews

• Author: Ella
• Total Time: 15 minutes plus chilling time
• Yield: 12 servings 1x

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Description

Peanut Butter Crunch Lasagna is a no-bake, layered dessert featuring crispy Nutter Butter cookies, a creamy cheesecake layer, rich chocolate pudding, whipped topping, and a crunchy cookie crumb topping drizzled with melted peanut butter. This indulgent treat combines contrasting textures and flavors for a deliciously satisfying dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

Base Layer

• 1 family size package Nutter Butter cookies

Cheesecake Layer

• 1 (8-ounce) package cream cheese, room temperature
• 1 1/3 cups powdered sugar
• 1 1/2 cups frozen whipped topping, thawed

Pudding Layer

• 1 (5.9-ounce) box instant chocolate pudding mix
• 3 cups cold milk

Top Layer

• 1 1/2 cups frozen whipped topping, thawed
• Remaining Nutter Butter cookies, crushed
• 1/2 cup creamy peanut butter

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Instructions

1. Layer the cookies: Line the bottom of a 9×13-inch casserole dish with a single layer of Nutter Butter cookies, creating the dessert’s crunchy base.
2. Make the cheesecake layer: In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. Then gently fold in 1 1/2 cups of the whipped topping to lighten the texture.
3. Add the cheesecake layer: Drop spoonfuls of the cream cheese mixture evenly over the cookie base. Spread it gently to cover all the cookies uniformly.
4. Prepare the pudding: In a separate bowl, whisk the instant chocolate pudding mix with cold milk for about 5 minutes or until thickened, following the package instructions closely for best results.
5. Add the pudding layer: Spread the thickened chocolate pudding evenly over the cream cheese layer, ensuring a smooth and even layer.
6. Top with whipped topping: Spread the remaining whipped topping evenly over the pudding layer, creating a light and fluffy top layer.
7. Add the crunchy topping: Place the remaining Nutter Butter cookies in a zip-top bag and crush them into crumbs. Sprinkle these cookie crumbs generously over the whipped topping.
8. Drizzle with peanut butter: Microwave the peanut butter for about 30 seconds until melted. Allow it to cool slightly before transferring to a piping bag or a plastic bag with a corner snipped off. Drizzle the melted peanut butter artfully over the cookie crumb topping.
9. Chill: Refrigerate the dish until the peanut butter sets. For best texture and flavor, cover and refrigerate overnight to allow the cookies to soften slightly and layers to meld.

Notes

• Use room temperature cream cheese for a smoother cheesecake layer.
• Ensure the whipped topping is fully thawed before folding to avoid lumps.
• Microwaving peanut butter makes drizzling easier—be careful not to overheat.
• Refrigerate overnight to allow flavors to develop and cookies to soften.
• Serve chilled for the best texture and taste.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Peanut Butter Crunch Lasagna, no-bake dessert, layered dessert, Nutter Butter cookies, chocolate pudding dessert, peanut butter dessert, easy dessert