Chocolate Peanut Butter Lasagna (Print Format)
Creamy layers of chocolate and peanut butter on a Nutter Butter cookie base. Perfect for any gathering.
# Ingredients:
→ Crust
01 -
16 oz pack Nutter Butter cookies
02 -
½ cup butter, melted
→ Cheesecake Layer
03 -
8 oz pack cream cheese, softened
04 -
1 cup peanut butter
05 -
1 cup powdered sugar
06 -
1 tsp vanilla extract
07 -
2 tbsp milk
→ Pudding Layer
08 -
5.9 oz box instant chocolate pudding
09 -
3 cups milk
→ Topping
10 -
8 oz tub whipped topping, thawed
11 -
Reese's Pieces candy or mini peanut butter cups (optional)
# Steps:
01 -
Place Nutter Butter cookies into a food processor and pulse into fine crumbs. Mix crumbs with melted butter until well combined. Press the mixture into a 9×13 baking dish to form an even crust layer. Set aside.
02 -
In a mixing bowl, beat softened cream cheese, peanut butter, powdered sugar, vanilla, and 2 tbsp milk until smooth. Spread the mixture evenly over the crust without disturbing it.
03 -
In a bowl, whisk together instant chocolate pudding mix and 3 cups milk until smooth. Refrigerate for 5 minutes to thicken. Spread the pudding over the cheesecake layer.
04 -
Dollop whipped topping in spoonfuls over the pudding and spread evenly. Cover and refrigerate until ready to serve. Add Reese's Pieces candy on top just before serving.
# Tips:
01 -
For clean layers, use a sharp knife to cut the dessert into squares. Serve in small portions due to its richness.
02 -
Thaw whipped topping in advance, and allow cream cheese to soften at room temperature before beginning.
03 -
Optional: Replace whipped topping with homemade whipped cream using 1 pint of heavy cream, 4 tbsp sugar, and 1 tsp vanilla. Beat until stiff peaks form.