This no-bake Peanut Butter Crunch Lasagna is a decadent and layered dessert that combines crunchy peanut butter cookies, a creamy peanut butter cheesecake filling, and a rich chocolate pudding topping. It’s easy to assemble, perfect for parties, and sure to satisfy any peanut butter lover’s cravings!
Ingredients
Crust Layer:
- 20 peanut butter sandwich cookies (such as Nutter Butters), crushed
- ¼ cup unsalted butter, melted
Peanut Butter Cheesecake Layer:
- 8 oz cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups whipped topping (like Cool Whip), divided
Chocolate Pudding Layer:
- 1 box (3.9 oz) instant chocolate pudding mix
- 1 ¾ cups cold milk
Topping:
- ½ cup crushed peanut butter sandwich cookies
- 2 tablespoons chopped peanuts (optional, for extra crunch)
Instructions
1. Prepare the Crust Layer:
In a medium mixing bowl, combine the crushed peanut butter cookies and melted butter. Mix until the crumbs are evenly coated with the butter.
Press the mixture firmly into the bottom of an 8×8-inch baking dish or a similar-sized pan to form an even crust. Place the dish in the refrigerator while you prepare the next layer.
2. Make the Peanut Butter Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract with a hand mixer or stand mixer until smooth and creamy.
Fold in 1 cup of the whipped topping until fully incorporated. Spread this mixture evenly over the chilled crust layer using a spatula. Return the dish to the refrigerator while you prepare the pudding layer.
3. Prepare the Chocolate Pudding Layer:
In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes. Let the pudding sit for another minute to set slightly.
Spread the chocolate pudding evenly over the peanut butter cheesecake layer. Smooth the top with a spatula.
4. Add the Final Whipped Topping Layer:
Spread the remaining ½ cup of whipped topping over the chocolate pudding layer for a light and fluffy finish.
5. Garnish and Chill:
Sprinkle the top of the lasagna with the remaining crushed peanut butter cookies and chopped peanuts (if using). Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set.
6. Serve and Enjoy:
Once chilled, slice the Peanut Butter Crunch Lasagna into squares and serve cold. Store any leftovers in the refrigerator.
Tips for Success
- Cookie Substitution: If you can’t find peanut butter sandwich cookies, use graham crackers or vanilla wafers mixed with 2 tablespoons of peanut butter for a similar flavor.
- Whipped Cream Option: For a homemade touch, whip 1 ½ cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, and use it in place of store-bought whipped topping.
- Make Ahead: This dessert can be made up to 2 days in advance and stored in the refrigerator until ready to serve. Add the garnish just before serving for the freshest look.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days.
Serving Suggestions
Serve this Peanut Butter Crunch Lasagna as a show-stopping dessert at parties, potlucks, or family gatherings. Pair it with a cold glass of milk or a hot cup of coffee for a delightful treat.
This Peanut Butter Crunch Lasagna is a no-bake masterpiece that layers crunchy, creamy, and chocolatey goodness into every bite. With its irresistible combination of textures and flavors, it’s guaranteed to be a crowd-pleaser!
