Consider this my new favorite dessert. The taste and flavor of this Nutter Butter Chocolate Lasagna really do top my list. (and let's be real…not having to bake anything is a huge selling point!) This is a simple dessert lasagna that literally everyone is going to love.
Related: No Bake Chocolate Lasagna
Just when you thought that life couldn't get any better, this delicious Nutter Butter dessert comes into play. The layers of this chocolate lasagna alone are enough to have you coming back for more. But get ready – you're going to be fighting off everyone in your house just to have some leftover for later!
Can you use crunchy peanut butter for this recipe?
You can. It will add a nice and unique texture that you might really like. In all reality, you can use what you have in the cabinet at home. If you have creamy peanut butter, use that. If you have crunchy, go for it. Or if you want to try a combination of the two, it sounds like a tasty plan!
Can you freeze this dessert lasagna recipe?
You can. It's actually good when it's frozen and it gives it more of an ice cream texture and taste. The main thing to keep in mind for this delicious lasagna recipe is that it needs to be stored in a cold environment. This means either the fridge or the freezer.
Make certain to store it in an airtight container so that you can have it taste as fresh as possible for as long as possible.
Nutter Butter Chocolate Lasagna
As soon as you start gathering the ingredients listed below, you'll be ready to get started!
- 1 family size package Nutter Butter cookies
- 1 (8 ounces) package cream cheese, room temperature
- 3 cups frozen whipped topping, thawed
- 1 ⅓ cup powdered sugar
- 1 (5.9 ounces) box chocolate pudding mix
- 3 cups of milk
- ½ cup peanut butter
How to make this delicious dessert lasagna
In a 9×13 casserole dish, place a layer of cookies.
In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Fold in 1 ½ cups whipped topping.
Spoon the cream cheese mixture in dollops over the cookies and press into an even layer.
In another mixing bowl, beat together the pudding mix and milk for 5 minutes or until the pudding has thickened. (Check the package instructions.)
Spread the pudding over the cream cheese layer. Top with a layer of the remaining whipped topping.
Place the remaining cookies in a zip top bag and crush. Sprinkle over the whipped topping layer.
In a small microwave safe dish, heat the peanut butter in the microwave for 30 seconds or until melted. Cool slightly. Transfer to a piping bag with the corner snipped. Drizzle over the crushed cookies.
Refrigerate until the peanut butter has solidified. Cover and return the dish to the refrigerator to store overnight to allow the cookies to soften.
I told you that this recipe wasn't hard to do! And once you make it just one time, you're going to be hooked for that chocolate lasagna flavor and layers!
Nutter Butter Chocolate Lasagna
You're going to fall in love with the taste of this Nutter Butter Chocolate Lasagna recipe!
Ingredients
- 1 family size package Nutter Butter cookies
- 1 (8 ounce) package cream cheese, room temperature
- 1 ⅓ cup powdered sugar
- 3 cups frozen whipped topping, thawed
- 1 (5.9 ounce) box chocolate pudding mix
- 3 cups milk
- ½ cup peanut butter
Instructions
In a 9x13 casserole dish, place a layer of cookies.
In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Fold in 1 ½ cups whipped topping.
Spoon the cream cheese mixture in dollops over the cookies and press into an even layer.
In another mixing bowl, beat together the pudding mix and milk for 5 minutes or until the pudding has thickened. (Check the package instructions.)
Spread the pudding over the cream cheese layer. Top with a layer of the remaining whipped topping.
Place the remaining cookies in a zip top bag and crush. Sprinkle over the whipped topping layer.
In a small microwave safe dish, heat the peanut butter in the microwave for 30 seconds or until melted. Cool slightly. Transfer to a piping bag with the corner snipped. Drizzle over the crushed cookies.
Refrigerate until the peanut butter has solidified. Cover and return the dish to the refrigerator to store overnight to allow the cookies to soften.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 253Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 249mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 5g
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.