Description
Decadent Peanut Butter Crunch Lasagna is a luscious no-bake layered dessert featuring a chocolate cookie crust, creamy peanut butter cream layer, rich chocolate pudding, and a whipped topping adorned with crunchy peanut candies and chocolate drizzle. Perfect for parties and peanut butter lovers.
Ingredients
Scale
For the crust layer:
- 2 cups crushed chocolate graham crackers or chocolate cookie crumbs
- ½ cup unsalted butter, melted
For the peanut butter cream layer:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip)
For the chocolate pudding layer:
- 1 (3.9 oz) box instant chocolate pudding mix
- 1½ cups cold milk
For the topping:
- 1½ cups whipped topping
- ½ cup crushed peanut butter candies or chopped Reese’s
- ¼ cup chopped peanuts
- Chocolate syrup or melted chocolate drizzle (optional)
Instructions
- Prepare the crust: In a medium bowl, mix the chocolate crumbs and melted butter until evenly combined. Press firmly into the bottom of a 9×13-inch baking dish to form the crust. Place in the freezer to set while preparing the next layer.
- Make the peanut butter cream layer: In a large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in 1 cup whipped topping until the mixture is fluffy. Spread evenly over the chilled crust.
- Prepare chocolate pudding layer: In another bowl, whisk the instant chocolate pudding mix with cold milk until thickened, about 2 minutes. Spread the pudding evenly over the peanut butter cream layer.
- Add the topping: Spread the remaining 1½ cups whipped topping over the chocolate pudding layer. Garnish with crushed peanut butter candies, chopped peanuts, and a drizzle of chocolate syrup if desired.
- Chill and serve: Refrigerate the assembled dessert for at least 4 hours or overnight to set completely. Slice and serve chilled for best results.
Notes
- Use mini peanut butter cups, chopped, as an alternative fun topping.
- You can swap chocolate pudding for vanilla pudding or mix with Nutella for extra richness.
- For a firmer crust, chill crust longer before adding layers.
- Store leftovers covered in the refrigerator for up to 3 days.
