Another peanut butter recipe for all you peanut butter and Petersheim Brothers lovers out there!
I got this recipe from shugarysweets.com, and it is delicious!
Ingredients
- For the crust:
- 24 Nutter Butter Cookies
- 1/3 cup unsalted butter, melted
- For the peanut butter layer:
- 8 oz. cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz. Cool Whip, thawed
- For the chocolate layer:
- 2 boxes (small box size) Instant Chocolate Pudding Mix
- 2 1/2 cups cold milk
- For the topping:
- 8 oz. Cool Whip, thawed
- 1/2 cup mini chocolate chips
- 1 cup peanut butter chips
- 8 oz. Mini Peanut Butter Cups
Instructions
- For the crust layer, pulse cookies in a food processor until fine crumbs. Or use a ziploc bag and crush with a rolling pin.
- Add melted butter to the cookie crumbs and pour into the bottom of a 9x13 baking dish.
- Using the palm of your hand or the bottom of a cup, firmly press the crumbs into the bottom of the dish. Set aside.
- In a large bowl, beat softened cream cheese, peanut butter, and powdered sugar until smooth and creamy. Fold Cool Whip in cream cheese mixture until blended.
- Pour over crust. Using an offset spatula, spread the mixture evenly over the crust layer.
- In a large bowl, add two packages of instant chocolate pudding mix. Make sure you use the instant variety.
- Whisk in milk. You'll use less milk than the box says because you want this layer extra thick and fudge-y.
- Once the pudding mix is well blended, spread the pudding over cheesecake layer.
- Add remaining Cool Whip to the top of the peanut butter lasagna. Sprinkle with more mini chocolate chips, peanut butter chips, and mini peanut butter cups. Refrigerate for 3 hours or overnight.
- Slice and serve. Store in refrigerator for up to 5 days.
