Chocolate Peanut Butter Lasagna
A delightful no-bake dessert combining rich flavors of chocolate and peanut butter, layered with creamy fillings and a crunchy cookie crust.
Ingredients
For the Crust
- 16 oz Nutter Butter cookies (family size) Provides a sweet and crunchy base
- 1/2 cup butter, melted Binds the cookie crumbs for a firm crust
For the Peanut Butter Layer
- 1 pkg cream cheese, softened Adds velvety smoothness
- 1 cup peanut butter Star ingredient with creamy and nutty flavor
- 1 cup powdered sugar Adds sweetness and lightness
- 1 teaspoon vanilla extract Enhances overall flavor
- 2 tablespoons milk Ensures a smooth mixture
For the Chocolate Layer
- 1 box instant chocolate pudding mix (5.9 oz) Brings an indulgent chocolate layer
- 3 cups milk Used to create thick chocolate pudding
For the Topping
- 1 tub whipped topping, thawed (8 oz) Adds an airy finish
- Reese's Pieces candy for topping Adds fun crunch
Instructions
Preparation
- Place the entire pack of Nutter Butter cookies into a food processor and pulse until fine crumbs.
- Transfer crumbs to a bowl, mix with melted butter until moistened.
- Press the mixture into the bottom of a 9×13 inch baking dish to form an even crust.
- In a large bowl or stand mixer, beat cream cheese, peanut butter, powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth.
- Spread the peanut butter mixture over the cookie crust carefully.
- In another bowl, whisk together 3 cups milk and instant chocolate pudding mix until smooth and let thicken in the fridge for 5 minutes.
- Spread the chocolate pudding layer over the peanut butter layer.
- Dollop and spread whipped topping over the chocolate pudding layer.
- Cover with plastic wrap and refrigerate for at least 2 hours to set.
- Before serving, sprinkle Reese's Pieces on top, slice into squares, and serve cold.
Notes
Make sure cream cheese is softened to avoid lumps and chill well before serving for the best texture.