Description
A rich and indulgent no-bake Peanut Butter Crunch Lasagna layered with chocolate cookie crust, creamy peanut butter filling, chocolate pudding, and crunchy toppings. Perfect for parties and peanut butter lovers.
Ingredients
- 3 cups chocolate sandwich cookies, crushed
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping
- 2 (3.9 oz) packages instant chocolate pudding mix
- 3 cups cold milk
- 1/2 cup crushed peanut butter cups or peanut butter candies
- 1/2 cup crushed peanuts or crispy rice cereal
- Chocolate syrup for drizzle (optional)
Instructions
- Mix crushed cookies with melted butter and press firmly into the bottom of a 9×13-inch dish to form crust. Chill for 15 minutes.
- In a bowl, beat cream cheese, peanut butter, and powdered sugar until smooth.
- Fold in half of the whipped topping and spread evenly over crust.
- In another bowl, whisk pudding mix with cold milk until thickened.
- Spread chocolate pudding layer over peanut butter layer.
- Top with remaining whipped topping.
- Sprinkle crushed peanut butter cups and peanuts or crispy rice cereal on top.
- Drizzle with chocolate syrup if desired.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
- Chill thoroughly for clean slices.
- Use crunchy peanut butter for added texture.
- Store refrigerated for up to 4 days.
- Freeze for 1 hour before serving for firmer texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American