Nutter Butter Lasagna
This Nutter Butter Lasagna recipe is a delicious layered dessert full of peanut butter flavor. This creamy dessert is easy to make with a few siple ingredients. Great for a picnic or potuck dessert. Peanut butter lovers will enjoy this!
Servings: 15
Calories: 29kcal
Ingredients
- 1 family size package of nutter butter cookies
- 1 8 oz package of cream cheese softened
- 1 1/3 cup of powdered sugar
- 3 cups of frozen whipped topping thawed
- 1 5.9 oz box of chocolate pudding mix
- 3 cups milk
- 1/2 cup of peanut butter
Instructions
- In a 9x13 baking dish place a smooth single layer of nutter butter cookies on the bottom of the dish. In a large mixing bowl add the cream cheese and powdered sugar and beat using a hand mixer until it’s completely blended.
- Fold in 1 1/2 cups of the whipped topping using a rubber spatula. Scoop clumps of the mixture and drop on top of the cookies all over. Carefully spread / press down the mixture to make an even layer across the cookies.
- In another large mixing bowl add the pudding mix and the milk and beat for around 5 minutes or until the pudding mixture has became thick. Spoon the pudding over top of the cream cheese layer and spread all around the top.
- Add the remaining whipped topping and spread that over top of the pudding layer. Place the rest of the nutter butter cookies in a zip lock bag and crush them up, sprinkle the crushed cookies over top of the whipped topping.
- Add the peanut butter to a microwave safe bowl and microwave until melted, add to a zip lock bag and cut the tip off of it and drizzle zig zags all over the top.
- Add the baking dish into the fridge and let sit for 45 minutes. Once done slice into small squares and enjoy!
Notes
- To soften the cream cheese take it out of the refrigerator about 30 minutes before you start so it will be easier to mix.
- Line the pan with parchment paper to make it easier to remove the dessert.
- Chill thoroughly for at least a few hours, or overnight, before serving to allow the layers to set.
- Adjust cookie crumbs to your preference by using a food processor for fine crumbs or a zip top bag for chunkier pieces.
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- You can leave in the fridge over night before serving if you’d like the cookies to be softer.
- If you want the cookie crumbs to be super small you can add them to a food processor. I liked having some bigger chunks so i used a zip lock bag.
Nutrition
Calories: 29kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 6mg | Sodium: 19mg | Potassium: 73mg | Sugar: 2g | Vitamin A: 79IU | Calcium: 60mg