Chocolate Peanut Butter Lasagna
Made with a delicious Nutter Butter cookie crust! This easy no-bake dessert is a crowd pleaser for birthday parties, family gatherings, special occasions, potlucks, or anytime you're hosting a party and want to impress all of the peanut butter lovers in your life. So simple to make ahead and serve cold when you're ready to get down and party!
Servings: 15
Ingredients
- 1 (16oz) pack Nutter Butter cookies (family size)
- ½ cup butter (melted)
- 1 (8oz) pack cream cheese (softened)
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (5.9oz) box instant chocolate pudding
- 3 cups milk (+2 tbsps)
- 1 (8oz) tub whipped topping (thawed)
- Reese's Pieces candy for topping
Instructions
Cookie Crust
- Place the entire pack of peanut butter cookies into a food processor and pulse into small crumbs. Mix the crumbs with the melted butter and stir well to combine. Place the cookie mixture into a 9×13 baking dish and press down into an even layer to form the crust; set aside.
Cheesecake Layer
- In a large bowl or mixer, beat together the softened cream cheese, peanut butter, powdered sugar, vanilla, and about 2 tbsp of milk. Spread the mixture over top of the cookie crust, being careful not to break it apart or pull up crumbs.
Pudding Layer
- Pour 3 cups of milk along with the chocolate pudding mix into a bowl and whisk for a few minutes until well combined. Let the pudding set in the fridge for about 5 minutes to thicken, and then spread over the peanut butter cheesecake layer.
Toppings
- Dollop the whipped topping in small spoonfuls over the pudding and carefully spread it out into an even layer. Cover and refrigerate until ready to serve. Top with the Reese's Pieces candy just before serving.
Notes
- When serving, it’s best to use a sharp knife as opposed to a spatula to cut this layered dessert into squares because you get cleaner lines with more visible layers.
- I also recommend cutting the squares into SMALL portions-- a little goes a LONG WAY! It's rich, sweet, and super indulgent like fudge.
- Don't forget to thaw the Cool Whip the day before! You'll also need to let the cream cheese sit on the counter for about 30 minutes to soften it.
- Instead of frozen whipped topping, you can also make your own whipped cream with 1 pint of heavy cream, 4 tbsp sugar, and 1 tsp of vanilla. Simply use a mixer on medium speed for about 5 minutes until stiff peaks form.
- This dessert is very rich so the candy topping is totally optional. I included mini peanut butter cups because I thought "Why Not!?", but they were a little extra. I'll just use the colorful Reese’s Pieces next time for that awesome pop of color. You could also shave on some chocolate or sprinkle with chocolate chips.