Description
Decadent Peanut Butter Lasagna is a no-bake layered dessert featuring a rich peanut butter and cream cheese filling, chocolate pudding, and whipped topping over a crushed cookie crust.
Ingredients
Units
Scale
- 36 Oreo cookies, crushed
- 6 tbsp unsalted butter, melted
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz whipped topping, divided
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 3 cups cold milk
- 1/2 cup mini chocolate chips (optional for topping)
- 1/4 cup chopped peanuts (optional for topping)
Instructions
- Crush Oreo cookies in a food processor or in a sealed bag using a rolling pin. Mix with melted butter and press into the bottom of a 9×13 inch baking dish. Refrigerate for 10 minutes to set.
- In a medium bowl, beat together peanut butter, cream cheese, and powdered sugar until smooth. Fold in 8 oz of whipped topping. Spread evenly over the chilled crust.
- In another bowl, whisk together pudding mix and cold milk until thickened, about 2 minutes. Spread the pudding over the peanut butter layer.
- Spread the remaining whipped topping over the pudding layer.
- Sprinkle with mini chocolate chips and chopped peanuts if desired.
- Refrigerate for at least 4 hours or until set. Slice and serve chilled.
Notes
- Use crunchy peanut butter for added texture if preferred.
- Can be made a day ahead and stored in the refrigerator.
- Substitute gluten-free cookies for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 340mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg