Description

This Decadent Peanut Butter Crunch Lasagna is a no-bake layered dessert combining a crunchy cookie crust with creamy peanut butter filling, chocolate pudding, and whipped topping, finished with a delightful sprinkle of peanut butter candies, roasted peanuts, and mini chocolate chips. It’s perfect for peanut butter lovers seeking a rich and easy-to-make treat.

Ingredients

Scale

For the crust:

1 1/2 cups crushed graham crackers or chocolate cookie crumbs
1/2 cup unsalted butter (melted)

For the peanut butter layer:

1 cup creamy peanut butter
8 ounces cream cheese (softened)
1 cup powdered sugar
1 teaspoon vanilla extract

For the whipped layer:

2 cups whipped topping (such as Cool Whip), divided

For the chocolate pudding layer:

1 (3.9 oz) package instant chocolate pudding mix
1 1/2 cups cold milk

For the crunch topping:

1/2 cup crushed peanut butter candies (like Reese’s Pieces)
1/4 cup chopped roasted peanuts
1/4 cup mini chocolate chips

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Instructions

Prepare the crust: In a medium bowl, mix crushed graham crackers or cookie crumbs with melted butter until well combined. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust layer. Chill in the refrigerator for 10 minutes to set.
Make the peanut butter layer: In another bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in 1 cup of the whipped topping to lighten the mixture. Spread this peanut butter filling evenly over the chilled crust.
Prepare the chocolate pudding layer: In a separate bowl, whisk the instant chocolate pudding mix with cold milk for about 2 minutes until the pudding thickens. Immediately spread this pudding layer over the peanut butter layer. Refrigerate for 10 minutes to help it set.
Add the whipped topping layer: Spread the remaining 1 cup of whipped topping over the pudding layer evenly to create the next layer of the lasagna.
Top with crunch: Sprinkle the crushed peanut butter candies, chopped roasted peanuts, and mini chocolate chips evenly over the whipped topping to add texture and visual appeal.
Chill and serve: Refrigerate the assembled peanut butter crunch lasagna for at least 4 hours, or until fully set. Once chilled, slice into squares and serve chilled for a delightful dessert experience.

Notes

Use crunchy peanut butter for added texture in the peanut butter layer.
To make a gluten-free version, substitute regular cookie crumbs with gluten-free cookies for the crust.
This dessert can be made a day ahead and stored covered in the refrigerator for convenience.