Peanut Butter Cookie Lasagna Recipe
Crunchy peanut butter cookies, creamy peanut butter pudding, chocolate sauce, whipped cream, and peanut butter cups combined into one unforgettable no-bake dessert!
Ingredients
- 38 Nutter Butter Cookies
- 10.5 oz bag mini Reese's peanut butter cups, chopped
Peanut Butter Pudding:
- 3.4 oz box instant vanilla pudding mix
- 1 ½ cups milk, divided
- ¼ cup creamy peanut butter
Chocolate Peanut Butter Sauce:
- ¼ cup hot fudge sauce
- ¼ cup creamy peanut butter
Whipped Cream:
- 1 ½ cups heavy cream
- 6 Tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Spray an 8x8-inch square baking dish with cooking spray.
- For pudding: Combine the pudding mix, about 1/2 cup of the milk, and the peanut butter in a large mixing bowl. Beat with an electric mixer till smooth, then gradually beat in the remaining milk. Continue beating for about a minute, or until smooth and creamy. Set aside.
- For sauce: Whisk the hot fudge and peanut butter in a small bowl until smooth.
- *Whipped cream: Beat the cream at high speed until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form.
Assemble:
- Arrange Nutter Butter cookies in an even layer in the bottom of the prepared pan. (I needed 12 1/2 cookies.) Spread 1/3 of the pudding, 1/3 of the sauce, 1/3 of the whipped cream, and 1/3 of the chopped peanut butter cups.
- Repeat the layers 2 times, ending with the whipped cream. Cover with plastic wrap and chill for at least 3 hours, or overnight.
- When ready to serve, top with the remaining 1/3 of chopped Reese's and peanut butter chocolate sauce. Cut into squares and serve cold.
Notes
- A 16-oz box of Nutter Butters only has 32 cookies. I buy the snack pack box that comes with 10 packets of 4 cookies each.
- *Cream will beat up faster and fluffier if you place your beaters and glass or metal bowl in the freezer for 10 minutes first.
- You can use an 8 ounce tub of Cool Whip in place of the whipped cream layer. Just note that your dessert will be sweeter.
- If you use crunchy peanut butter, you will need 1/3 cup in both the pudding and the sauce.
- For easy, even drizzle on the top layer, you can place the sauce in a zip lock bag and snip the corner.
- You can double this recipe and make it in a 9x13" pan. You will only need to do two layers, and may have leftover cookies.
Nutrition
Serving: 1servingCalories: 782kcalCarbohydrates: 85gProtein: 14gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gCholesterol: 52mgSodium: 514mgPotassium: 320mgFiber: 2gSugar: 54gVitamin A: 668IUVitamin C: 0.4mgCalcium: 114mgIron: 1mg
Tried this recipe?Let us know how it was!