Description

Peanut Butter Crunch Lasagna is a decadent no-bake dessert featuring layers of crunchy Nutter Butter cookies, creamy cheesecake filling, rich chocolate pudding, and whipped topping, all finished with a drizzle of melted peanut butter and cookie crumb topping. Perfect for peanut butter lovers, this layered dessert is chilled overnight to soften the cookies and meld the flavors into a luscious treat.

Ingredients

Scale

Cookie Base

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 (divided from total 3 cups)

Pudding Layer

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

Topping

1 1/2 cups frozen whipped topping, thawed (remaining from total 3 cups)
Remaining Nutter Butter cookies (from the family size package) 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 to create the base for the lasagna.
Make the cheesecake layer: In a large mixing bowl, beat the cream cheese and powdered sugar together until the mixture is smooth and creamy. Gently fold in 1 1/2 cups of the thawed whipped topping to lighten the texture.
Add the cheesecake layer: Spoon the cream cheese mixture over the cookie base and spread it evenly to cover the entire surface.
Prepare the pudding: In a separate bowl, whisk the instant chocolate pudding mix with the cold milk for about 5 minutes or until the pudding is thickened, following the package instructions carefully.
Add the pudding layer: Spread this thickened chocolate pudding evenly over the cheesecake layer, creating the next layer of the lasagna.
Top with whipped topping: Evenly spread the remaining 1 1/2 cups of whipped topping over the pudding layer to add light creaminess.
Add the crunchy topping: Crush the leftover Nutter Butter cookies inside a zip-top bag and sprinkle the crumbs generously over the whipped topping layer to add texture and crunch.
Drizzle with peanut butter: Microwave the creamy peanut butter for about 30 seconds until melted. Allow it to cool slightly, then transfer to a piping bag or a plastic bag with a corner snipped off and drizzle it artfully over the crushed cookie topping.
Chill: Cover the dish with plastic wrap and refrigerate until the peanut butter drizzle sets and the cookies soften. For best results, chill overnight to enhance texture and flavor melding.

Notes

Use regular creamy peanut butter for the best consistency when drizzling.
Make sure the cream cheese is softened completely to avoid lumps in the cheesecake layer.
Chilling the dessert overnight yields the ideal texture and flavor.
Optional toppings include mini chocolate chips or chopped Reese’s peanut butter cups for extra indulgence.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

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