Description
Peanut Butter Cookie Lasagna is an easy no‑bake dessert made with layers of peanut butter cookies, banana pudding, whipped topping, and peanut butter cups. Perfect for potlucks, parties, or a fun family dessert.
Ingredients
1 (3.4‑ounce) package instant banana pudding mix
1 (16‑ounce) package peanut butter sandwich cookies (plus extra for garnish)
1 (8‑ounce) container frozen whipped topping, thawed
1 cup chopped peanut butter cups
Optional: 2 tablespoons peanut butter, warmed for drizzling
Instructions
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In a medium bowl, prepare the pudding according to the package directions. Then refrigerate about 5 minutes, or until it begins to thicken.
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Line the bottom of an 8‑inch square baking dish with the peanut butter sandwich cookies (place them evenly across the bottom).
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Spread half of the prepared pudding evenly over the cookie layer.
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Next, spread half of the thawed whipped topping over the pudding layer.
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Sprinkle half of the chopped peanut butter cups evenly over the whipped topping.
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Repeat the layers: cookies, the remaining half of the pudding, then the remaining whipped topping, and finally the remaining chopped peanut butter cups.
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For extra flavour and presentation, garnish the top with crushed peanut butter cookies. If you like, drizzle 2 tablespoons of warmed peanut butter (microwaved ~10 seconds) across the top.
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Cover the dish and refrigerate for at least 8 hours (or overnight) so the cookies soften and all the layers meld.
Notes
Chilling overnight gives the best texture. You can swap banana pudding for vanilla or chocolate, and use different candies or cookies to customize.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 28g
- Carbohydrates: 42g
- Protein: 6g