Description
If you’re a peanut butter lover (and let’s be real, who isn’t?), this Peanut Butter Crunch Lasagna is about to become your new obsession. Layers of creamy peanut butter filling, crunchy cookie crumbles, and a luscious chocolate topping come together in this easy, no-bake dessert that tastes like a peanut butter cup in every bite.
Ingredients
Scale
For the Crunchy Base:
- 2 cups crushed chocolate sandwich cookies (like Oreos) or graham crackers
- ½ cup melted butter
- ½ cup crushed pretzels (for extra crunch)
For the Peanut Butter Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 ½ cups whipped topping (like Cool Whip)
For the Chocolate Pudding Layer:
- 1 box (3.9 oz) instant chocolate pudding
- 2 cups cold milk
For the Topping:
- 1 ½ cups whipped topping
- ½ cup mini peanut butter cups, chopped
- ¼ cup chocolate syrup
- ¼ cup crushed peanuts or pretzels for garnish
Instructions
Step 1: Prepare the Crunchy Base
- In a bowl, mix crushed cookies, pretzels, and melted butter.
- Press the mixture evenly into the bottom of your baking dish.
- Place it in the refrigerator while you prepare the next layer.
Step 2: Make the Peanut Butter Layer
- Beat softened cream cheese and powdered sugar until smooth.
- Add peanut butter and mix until well combined.
- Fold in the whipped topping gently to keep it light and fluffy.
- Spread the peanut butter mixture evenly over the chilled crust.
Step 3: Prepare the Chocolate Pudding Layer
- Whisk the chocolate pudding mix with cold milk for 2 minutes until it thickens.
- Pour the pudding over the peanut butter layer and smooth it out.
Step 4: Add the Final Toppings
- Spread whipped topping over the chocolate pudding layer.
- Drizzle chocolate syrup on top.
- Sprinkle chopped peanut butter cups and crushed peanuts or pretzels for extra crunch.
Step 5: Chill and Serve
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Slice and serve cold!
Notes
- This dessert is best when chilled overnight, allowing the flavors to fully meld.
- For extra crunch, toast the pretzels or nuts before adding them to the topping.
- If you prefer a firmer crust, bake the cookie base at 350°F for 10 minutes, then cool completely before adding the layers.
- To make clean slices, chill the lasagna well and use a warm, sharp knife, wiping between cuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg