Peanut Butter Cookie Lasagna

Step 1

In a 9x13 baking pan, place a layer of Nutter Butter cookies on the bottom of the dish evenly.

Step 2

In a large mixing bowl, cream together the cream cheese and powdered sugar using an electric mixer until smooth and creamy.

Step 3

Fold in 1 1/2 cups of the whipped topping using a spatula.

Step 4

Scoop the mixture and drop on top of the Nutter Butter cookies. Spread evenly on top of the cookies until all are coated.

Step 5

In a separate mixing bowl, add the pudding mix and milk, beating for about 5 minutes or until smooth and thickened.

Step 6

Spoon the chocolate pudding on top of the cream cheese layer and spread in an even layer.

Step 7

Add the remaining whipped topping and spread over the chocolate pudding layer.

Step 8

Place the remaining Nutter Butter cookies in a Ziploc Bag and crush them up. Sprinkle the crushed cookie pieces over the whipped topping.

Step 9

Add the peanut butter to a microwave safe bowl and heat until melted. Pour melted peanut butter into a Ziploc bag and cut the corner off so you can drizzle evenly on top of the lasagna. Feel free to add chocolate sauce, peanut butter chips, chocolate chips, Reese's, and more!

Step 10

Place baking dish into refrigerator and chill for at least 45 minutes. Slice into desired size pieces and serve. Keep chilled when not serving.