No Bake Peanut Butter Chocolate Lasagna
A delightful dessert combining layers of creamy peanut butter, chocolate pudding, and crunchy Nutter Butter cookies, perfect for gatherings.
Ingredients
For the layers
- 1 package Nutter Butter cookies For layering at the bottom and in between
- 1 cup creamy peanut butter Room temperature for easier mixing
- 8 oz cream cheese Room temperature for smoother texture
- 1 cup powdered sugar
- 1 cup whipped topping Gently folded into the peanut butter mixture
- 1 cup chocolate pudding mix For layering
- 3 cups milk Cold for mixing with pudding
- 1 cup chocolate chips For topping
Instructions
Preparation
- In a mixing bowl, combine the creamy peanut butter, softened cream cheese, and powdered sugar until smooth and fluffy, about 2-3 minutes.
- Gently fold in the whipped topping until well blended and creamy.
- In another bowl, whisk together the chocolate pudding mix and 3 cups of cold milk until the mixture thickens, approximately 3-5 minutes.
- In a 9x13-inch dish, arrange a single layer of Nutter Butter cookies, covering the bottom.
- Spread half of the peanut butter mixture evenly over the cookies.
- Add another layer of Nutter Butter cookies on top of the peanut butter mixture, followed by half of the prepared chocolate pudding layer.
- Repeat the layering process with the remaining peanut butter mixture and the rest of the chocolate pudding, finishing with the pudding on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, sprinkle chocolate chips generously over the top.
Notes
Serve chilled. It pairs well with coffee or cold milk. Store leftovers in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to a month.