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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Add the pudding layer: Spread the thickened chocolate pudding evenly over the cream cheese layer, ensuring a smooth and even layer.
Top with whipped topping: Spread the remaining whipped topping evenly over the pudding layer, creating a light and fluffy top layer.
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.
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.
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