Peanut Butter Lasagna

This rich and creamy Peanut Butter Lasagna is a no-bake dream dessert with layers of nutty, sweet, and smooth flavors. It starts with a Nutter Butter cookie base, soaked in milk for softness, then layered with a light vanilla pudding mousse, warm peanut butter drizzle, and fluffy Cool Whip. Finished with crushed cookies and chopped Reese’s, it’s the ultimate treat for peanut butter lovers.

Ingredients

• 1 package of Nutter Butter cookies (for layering)

• Milk (for brushing cookies)

• 2 small boxes of instant vanilla pudding mix

• 3 cups cold milk

• 1 cup heavy whipping cream

• 1 (16 oz) tub of Cool Whip, divided

• 1 cup peanut butter

• 4 additional Nutter Butter cookies, crushed (for topping)

• 4 Reese’s peanut butter cups, chopped (for topping)

Directions

1. Arrange a layer of Nutter Butter cookies at the bottom of a 9x9 casserole dish. Lightly brush the cookies with milk to soften.

2. In a bowl, whisk together the instant vanilla pudding mix, 3 cups of cold milk, and 1 cup of heavy cream until smooth and thickened. Fold in half of the Cool Whip (about 8 oz) into the pudding mixture to create a mousse.

3. Spread half of the pudding mousse mixture over the softened cookie layer.

4. Melt 1 cup of peanut butter in the microwave until pourable. Drizzle half over the pudding layer.

5. Add another layer of Nutter Butter cookies, brush with milk again.

6. Spread the remaining pudding mousse mixture over the second cookie layer. Drizzle with remaining melted peanut butter.

7. Top with the rest of the Cool Whip and spread evenly. Sprinkle crushed Nutter Butter cookies and chopped Reese’s peanut butter cups on top.

   Refrigerate for at least 1 hour to set before slicing and serving.

   Enjoy cold and creamy layers of pure peanut butter bliss!