Peanut Butter Cookie Lasagna
Ingredients
Cookie Crust
- 2 cups crushed peanut butter cookies
- 6 tbsp melted butter
Peanut Butter Layer
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz (1 cup) cream cheese, softened
Cream Layer
- 2 cups whipped topping (or whipped cream)
- 1 tsp vanilla extract
Chocolate Topping
- 1 cup chocolate chips, melted
- 2 tbsp peanut butter
Garnish
- Crushed peanut butter cookies
- Mini peanut butter cups (optional)
Instructions
1. Make the Crust
- Mix the crushed peanut butter cookies and melted butter until combined.
- Press firmly into the bottom of a 9×9-inch dish.
- Refrigerate for 15 minutes.
2. Prepare the Peanut Butter Layer
- Beat together the cream cheese, peanut butter, and powdered sugar until smooth.
- Fold in 1 cup of the whipped topping.
- Spread evenly over the chilled crust.
3. Add the Cream Layer
- Mix the remaining whipped topping with vanilla extract.
- Spread over the peanut butter layer.
4. Make the Chocolate Topping
- Melt the chocolate chips and peanut butter together until smooth.
- Drizzle or spread over the cream layer.
5. Chill
- Refrigerate for at least 4 hours, or until fully set.
6. Garnish & Serve
- Top with crushed cookies and mini peanut butter cups before serving.
- Slice and enjoy chilled.
Tips
- Chill overnight for the best texture.
- Use crunchy peanut butter for extra texture.
- Add a layer of chocolate pudding for an even richer dessert.
- Store covered in the refrigerator for up to 5 days.
Prep Time
20 minutes
Chill Time
4 hours
Total Time
4 hours 20 minutes
Servings
12 servings
Nutritional Information (Approximate per serving)
- Calories: 380–480 kcal
- Protein: 7–9 g
- Fat: 25–32 g
- Carbohydrates: 30–38 g
- Fiber: 2–3 g
- Sugar: 20–28 g
Conclusion
Peanut Butter Cookie Lasagna is the ultimate no-bake dessert, featuring layers of peanut butter, cream cheese, whipped topping, and chocolate over a delicious cookie crust. It’s easy to make and guaranteed to be a crowd favorite.
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