Peanut Butter Lasagna Recipe
Get ready to dig into rich and creamy layers of cookies, peanut butter and chocolate pudding with this yum recipe to guide you. Though it might look intimidating and long at first, a closer observation will reveal that you just have to mix ingredients and add the layers. It is that easy!
Ingredients
For the crust
- 16 oz pack of Nutter Butter Cookies
- ⅓ cup butter, melted
For the peanut butter layer
- 8 oz cream cheese, at room temperature
- 1 cup peanut butter
- 1 cup powdered sugar
- 2 tbsp milk
- 8 oz whipped topping (like Cool Whip), thawed
For the chocolate layer
- 2 3.9 oz boxes of instant chocolate pudding
- 2⅔ cup milk
For assembly
- 8 oz whipped topping, thawed
- 1 cup mini Reese’s cups, halved
- ½ cup chocolate chips
- ½ cup peanut butter chips
- ⅟4 cup chopped peanuts
- Chocolate syrup (for drizzling)
Instructions
For making the crust
- Break the cookies into small crumbs with the help of a food processor or blender.
- Mix the cookie crumbs with the melted butter and spread evenly at the base of a 9×13 baking dish. Now set it aside.
For making the peanut butter layer
- Put the cream cheese, powdered sugar, peanut butter and milk in a mixing bowl and mix well with an electric hand mixer until the combination is smooth.
- Fold in the whipped topping
- Spread the peanut butter uniformly over the crust
For making the chocolate layer
- Add the milk and instant pudding to a large bowl and mix them well.
- When the pudding is smooth and slightly thick, spread over the peanut butter layer
- Refrigerate for 10 minutes
For assembly
- Spread the whipped topping over the pudding
- Sprinkle the dish with Reese’s candies, peanuts, peanut butter chips, chocolate chips and drizzle with chocolate syrup.
- Place in the refrigerator for 3-4 hours to set before cutting and having it.