recipes

Peanut Butter Crunch Lasagna

Advertisements

SUPER EASY TO MAKE. TASTY AND RICH….SERVE UP ALONGSIDE A GLASS OF MILK! 

 

 

INGREDIENTS

  • 1 family size package Nutter Butter cookies
  • 1 8 ounce package cream cheese, room temperature
  • 1 ⅓ cup powdered sugar
  • 3 cups frozen whipped topping thawed
  • 1 5.9 ounce box chocolate pudding mix
  • 3 cups milk
  • ½ cup peanut butter

 

INSTRUCTIONS

  • In a 9×13 casserole dish, place a layer of cookies.
  • In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Fold in 1 ½ cups whipped topping.
  • Spoon the cream cheese mixture in dollops over the cookies and press into an even layer.
  • In another mixing bowl, beat together the pudding mix and milk for 5 minutes or until the pudding has thickened. (Check the package instructions.)
  • Spread the pudding over the cream cheese layer. Top with a layer of the remaining whipped topping.
  • Place the remaining cookies in a zip top bag and crush. Sprinkle over the whipped topping layer.
  • In a small microwave safe dish, heat the peanut butter in the microwave for 30 seconds or until melted. Cool slightly. Transfer to a piping bag with the corner snipped. Drizzle over the crushed cookies.
  • Refrigerate until the peanut butter has solidified.
  • Cover and return the dish to the refrigerator to store overnight to allow the cookies to soften.

 

What a hit!!! I made it for Father’s Day dessert and family loved it! Give this one a try!

Advertisements
 

 

Quick and easy…. good. We all like it but it is rich/super sweet.

 

 

this is all that’s left!

                         Turned out great and good even for someone like me who in looooove with peanut butter. 

 

 

 

LIKE THIS RECIPE? SHARE IT WITH YOUR FRIENDS AND FAMILY!
 
 
 
 
 
 
Yield: 12

Peanut Butter Crunch Lasagna

Peanut Butter Crunch Lasagna
SUPER EASY TO MAKE. TASTY AND RICH….SERVE UP ALONGSIDE A GLASS OF MILK! 
Prep Time 6 minutes
Cook Time 16 minutes
Additional Time 3 minutes
Total Time 25 minutes

Ingredients

  • family size package Nutter Butter cookies
  • 8 ounce package cream cheese, room temperature
  • 1 ⅓ cup powdered sugar
  • 3 cups frozen whipped topping thawed
  • 1 5.9 ounce box chocolate pudding mix
  • 3 cups milk
  • ½ cup peanut butter

Instructions

    1. In a 9×13 casserole dish, place a layer of cookies.
    2. In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Fold in 1 ½ cups whipped topping.
    3. Spoon the cream cheese mixture in dollops over the cookies and press into an even layer.
    4. In another mixing bowl, beat together the pudding mix and milk for 5 minutes or until the pudding has thickened. (Check the package instructions.)
    5. Spread the pudding over the cream cheese layer. Top with a layer of the remaining whipped topping.
    6. Place the remaining cookies in a zip top bag and crush. Sprinkle over the whipped topping layer.
    7. In a small microwave safe dish, heat the peanut butter in the microwave for 30 seconds or until melted. Cool slightly. Transfer to a piping bag with the corner snipped. Drizzle over the crushed cookies.
    8. Refrigerate until the peanut butter has solidified.
    9. Cover and return the dish to the refrigerator to store overnight to allow the cookies to soften.

 

Advertisements

To Top

Pin It on Pinterest

Share This

Share this post with your friends!