peanut butter lasagna

An Oreo crust with layers of chocolate pudding and peanut butter cream cheese topped with whipped cream and crushed Butterfingers.

Peanut Butter Chocolate Lasagna

Oreo cookies

unsalted butter (, melted)

peanut butter

sugar

cream cheese (,

Cool Whip

instant chocolate pudding dry mix

milk

regular sized Butterfinger candy bars (, chopped)

Prep.

Lightly grease a 13- by 9- inch pan with nonstick spray.  Crush Oreos in a blender then transfer to a medium bowl.  Mix in the melted butter and toss to coat.  Evenly press into the bottom of the pan.

Combine.

In a medium bowl, combine the peanut butter, powdered sugar and cream cheese until smooth.  I use my stand mixer fitted with the paddle attachment, but you can also use a wooden spoon or rubber spatula.  Fold in half of the Cool Whip, then spread over the Oreo crust.

In another medium bowl, whisk the chocolate pudding mix into the 2 cups of milk.  Let stand for 2 minutes to thicken, then evenly spread over the peanut butter cream cheese layer.

Layer.

Spread the remaining Cool Whip over top then sprinkle with the chopped Butterfinger candy bars. Cover with plastic wrap and refrigerate for at least 1 hour before serving.  Keeps in the fridge for a few days, but no longer than 1 week.

Peanut butter lasagna will make you want to skip straight to dessert. So much chocolate and peanut butter combine for a luscious dessert.

Peanut butter lasagna

pkg of Nutter Butter Cookies (16 oz)

Melted Butter

package cream cheese

cool whip divided

Chocolate instant pudding

Mini Reese’s (cut

Chocolate chips (option for topping)

Peanut Butter chips (option for topping)

Chocolate Syrup (optional for topping)

Begin by crushing the cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the cookies have turned into fine crumbs, you are done.

Place the cookie crumbs to a large bowl. Stir in the melted butter and use a fork to incorporate the butter into the cookie crumbs.

When the butter is distributed, transfer the mixture to a 9x13 inch baking dish. Press the crumbs into the bottom of the pan. Then place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a hand mixer until light and fluffy. Add in the peanut butter, 2 Tablespoons of milk, and powder sugar. 

Mix until the ingredients are well combined. Then stir in by hand half of the cool whip. Then spread this mixture over the crust in the 9X13 pan.

Next in a separate bowl, beat together the chocolate instant pudding with the 3 cups cold milk until the pudding starts to thicken. Use a spatula to spread the mixture over the previous peanut butter layer.

Place the dessert in the refrigerator for 15-20 minutes to allow the pudding to thicken some more.

Then spread the remaining Cool Whip over the top. Drizzle the top with the chocolate syrup and sprinkle the Reese’s, chocolate chips and peanut butter chips evenly over the top.

Place in the freezer for 1 hour, or the refrigerator for 4 hours before cutting and serving. Enjoy!

Satisfy your sweet tooth with the irresistible combination of chocolate and peanut butter in our decadent Peanut Butter Lasagna recipe.

Peanut Butter Cookie Lasagna

oz Nutter Butter Cookies (family sized package)

oz cream cheese (softened)

whipped topping (thawed)

5.9 oz chocolate pudding mix

peanut butter (creamy)

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

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

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

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

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

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

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

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

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&#39;s, and more!

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

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Peanut Butter Chocolate Lasagna

Peanut butter lasagna

Peanut Butter Cookie Lasagna

Top 3 peanut butter lasagna recipes from across the web

The most viewed peanut butter lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Chocolate Lasagna

Peanut butter lasagna

Peanut Butter Cookie Lasagna

The most viewed peanut butter lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine