Peanut Butter Cookie Lasagna
A no-bake dessert with layers of Nutter Butter Cookies, vanilla pudding, whipped cream, melted peanut butter, and peanut butter cups
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 day
- Yield: 8-9 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box Nutter Butter Cookies
- 1 cup heavy cream (or Cool Whip)
- 1 drop sugar for sweetness
- 1 box instant or regular vanilla pudding prepared according to package directions
- 1/2 cup peanut butter melted
- Peanut butter cups for topping
Instructions
- Line the bottom of an 8×8 pan with Nutter Butter Cookies
- Top with a drizzle of the melted peanut butter
- Add 1/2 the pudding
- Add half the whipped cream (use pastry bag for presentation or spread if preferred)
- Top with chopped peanut butter cups
- Repeat the layering with remaining ingredients
- Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle of peanut butter
- Chill overnight for at least 24 hours for cookies to soften
Notes
This must be chilled overnight for the cookies to soften – 24 hours or more. Use national brand peanut butter, not store brand, to prevent lumps. For faster softening, halve the cookies lengthwise or chop them before layering.
Nutrition
- Calories: 380
- Sugar: 32
- Sodium: 280
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 8
- Cholesterol: 25
Find it online: https://www.rapidrecipes.blog/peanut-butter-cookie-lasagna/