Peanut Butter Lasagna is a delicious no-bake layered dessert consisting of Nutter Butter cookies, a cream cheese layer, a peanut butter layer, and whipped topping that's garnished with chopped cookies, peanut butter chips, and sliced bananas.
8reserved whole Nutter Butter cookieschopped into pieces
½cuppeanut butter chips
½cupcreamy peanut buttermelted
2bananassliced (toss with a little lemon juice to prevent them from browning) optional
Instructions
Grease a 9x13 glass baking dish and set aside.
Spread a single layer of Nutter Butter cookies to fill baking dish (about 22 cookies), making sure to reserve about 8 cookies to use as topping. OR, crush the cookies in a food processor, combine with melted butter, and press into the baking dish.
Cream together cream cheese, powdered sugar, and peanut butter. Add 1 cup of Cool Whip and beat until fluffy. Spread evenly over the Nutter Butter cookie base. Place in the freezer to chill for 15 minutes.
Whisk together the pudding mix and milk until it begins to thicken. Use the whisk or a hand beater to mix an additional cup of Cool Whip into the pudding mixture.
Spread the pudding mixture over the chilled cream cheese/peanut butter layer and place the baking dish into the freezer for an additional 15 minutes to chill.
Gently top with remaining whipped topping. Sprinkle with peanut butter chips, crushed Nutter Butter cookies, sliced bananas, and melted peanut butter. Chill in refrigerator for 30 minutes or freezer for 15 minutes before serving.