Chocolate Peanut Butter Lasagna
A delightful no-bake dessert that combines layers of creamy peanut butter and rich chocolate, perfect for family gatherings or special treats.
Ingredients
For the crust
- 16 oz Nutter Butter Cookies These cookies provide a delightful crunch and hint of vanilla.
- 1/2 cup butter, melted Adds richness and binds the cookie crust together.
For the peanut butter layer
- 8 oz cream cheese, softened Brings a creamy texture to the filling.
- 1 cup peanut butter Creamy and nutty for irresistible bites.
- 1 cup powdered sugar Sweetens the peanut butter mixture.
- 1 teaspoon vanilla extract Adds aromatic depth.
- 2 tablespoons milk Helps achieve a smooth consistency.
For the chocolate layer
- 5.9 oz instant chocolate pudding mix Provides a creamy chocolate layer.
- 3 cups milk Combines with the pudding mix.
For the topping
- 8 oz whipped topping, thawed Adds lightness and fluffiness.
- to taste Reese's Pieces Candy for garnish For a fun and colorful topping.
Instructions
Preparation
- Crush the Nutter Butter cookies in a food processor until fine crumbs form.
- Combine crushed cookies with melted butter and press into a 9x13-inch baking dish to form the crust.
Peanut Butter Layer
- In a bowl, beat cream cheese, peanut butter, powdered sugar, vanilla extract, and milk until smooth.
- Spread the peanut butter mixture evenly over the cookie crust.
Chocolate Layer
- In another bowl, whisk together 3 cups of milk with the chocolate pudding mix until it thickens.
- Spread the chocolate pudding mixture over the peanut butter layer and smooth it out.
Topping and Serving
- Gently spread the whipped topping over the chocolate layer.
- Refrigerate for at least 2 hours to set.
- Before serving, sprinkle with Reese's Pieces and slice into squares.
Notes
For added flavor, consider using crunchy peanut butter. Drizzling melted chocolate over the whipped topping adds an impressive touch.