Peanut Butter Crunch Lasagna Delight

Peanut Butter Crunch Lasagna Delight Recipe

A no-bake dessert with layers of creamy peanut butter, chocolate, and crunchy cookie pieces.

Ingredients

Crust

• 2 cups chocolate sandwich cookie crumbs (about 20 cookies)
• ½ cup melted butter

Peanut Butter Layer

• 8 oz (225 g) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping

Crunch Layer

• 1½ cups crushed chocolate-covered peanut butter candies or chopped peanuts
• 1 cup crispy rice cereal (optional, for extra crunch)

Chocolate Pudding Layer

• 2 packages (3.9 oz each) instant chocolate pudding mix
• 3 cups cold milk

Topping

• 2 cups whipped topping
• Chocolate shavings or chocolate drizzle
• Extra crushed peanuts or candies

Instructions

1. Prepare the crust
   • Mix cookie crumbs with melted butter.
   • Press firmly into a 9×13-inch baking dish.
   • Chill for 15–20 minutes.
2. Make the peanut butter layer
   • Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
   • Fold in 1 cup whipped topping.
   • Spread over the chilled crust.
3. Add the crunch layer
   • Sprinkle crushed candies/peanuts and crispy rice cereal evenly over the peanut butter layer.
4. Prepare the pudding
   • Whisk chocolate pudding mix with cold milk until thickened.
   • Spread over the crunch layer.
5. Finish the dessert
   • Spread remaining whipped topping on top.
   • Add chocolate drizzle, shavings, or extra crushed peanuts.
6. Chill
   • Refrigerate for at least 4 hours (overnight gives the best texture).
   • Slice and serve cold.

Tips

• For easier slicing, freeze for 30–45 minutes before serving.
• Use crunchy peanut butter if you want more texture.
• Store covered in the refrigerator for up to 4 days.