Peanut Butter Crunch Lasagna

Ingredients:

Crust Layer:
20 peanut butter sandwich cookies, crushed
¼ cup unsalted butter, melted
Peanut Butter Cheesecake Layer:
8 oz cream cheese, softened
½ cup creamy peanut butter
½ cup powdered sugar
1 tsp vanilla extract
1 ½ cups whipped topping (like Cool Whip)
Chocolate Pudding Layer:
1 box (3.9 oz) instant chocolate pudding mix
2 cups cold milk
Whipped Topping Layer:
1 ½ cups whipped topping (like Cool Whip)
Toppings:
1 cup peanut butter chips
½ cup crushed peanut butter sandwich cookies
¼ cup crushed peanuts (optional)
Chocolate syrup drizzle (optional)

Directions:

Prepare the Crust:
In a bowl, mix the crushed peanut butter sandwich cookies with melted butter until combined. Press the mixture into the bottom of a 9×13-inch baking dish to form an even crust. Refrigerate for 10-15 minutes to set.
Peanut Butter Cheesecake Layer:
In a large mixing bowl, beat together the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping until fully combined. Spread this layer evenly over the chilled cookie crust.
Chocolate Pudding Layer:
In a separate bowl, whisk together the chocolate pudding mix and cold milk until thickened, about 2 minutes. Spread the pudding mixture over the peanut butter cheesecake layer.
Whipped Topping Layer:
Spread the whipped topping evenly over the chocolate pudding layer, creating a smooth top.
Add the Toppings:
Sprinkle peanut butter chips, crushed cookies, and crushed peanuts (if using) on top. For an extra indulgent touch, drizzle with chocolate syrup.
Chill and Serve:
Refrigerate the dessert for at least 4 hours or overnight to allow the layers to set. Slice and serve chilled.

Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 320 kcal per serving | Servings: 12