Peanut Butter Crunch Lasagna


               Super easy to make. Tasty and rich….serve up alongside a glass of milk! 👌🏻




  • 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


  • 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!



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. 😀



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