Description
Peanut Butter Cookie Lasagna is a no-bake, layered dessert featuring peanut butter sandwich cookies dipped in milk, layered with a creamy peanut butter and cream cheese filling, and topped with whipped topping and crunchy peanuts. This indulgent treat is perfect for peanut butter lovers and is chilled to set before serving.
Ingredients
Scale
Cookies
- 2 packages peanut butter sandwich cookies
- 1 cup milk
Peanut Butter Filling
- 8 oz cream cheese, softened
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- 8 oz whipped topping (half of the 16 oz package)
Topping
- 8 oz whipped topping (remaining half of the 16 oz package)
- ½ cup chopped peanuts (optional)
Instructions
- Make the Peanut Butter Filling: In a large bowl, beat together the softened cream cheese, smooth peanut butter, and powdered sugar until the mixture is smooth and creamy.
- Fold in Whipped Topping: Gently fold in half of the whipped topping to the peanut butter mixture to create a light and fluffy filling, being careful not to deflate it.
- Prepare Cookie Layer: Briefly dip each peanut butter sandwich cookie into the milk to soften slightly, ensuring they don’t become soggy, and arrange a single layer of these dipped cookies at the bottom of a 9×13-inch dish.
- Add First Filling Layer: Spread half of the prepared peanut butter filling evenly over the layer of cookies in the dish.
- Repeat Layers: Dip another layer of peanut butter cookies in milk, arrange them over the filling, and then spread the remaining peanut butter filling on top.
- Apply Whipped Topping: Top the final layer of peanut butter filling with the remaining whipped topping, smoothing it out evenly with a spatula.
- Garnish: Sprinkle the optional chopped peanuts evenly over the top for added texture and flavor.
- Chill: Cover the dish and refrigerate the lasagna for at least 4 hours or overnight to allow the layers to set and flavors to meld.
Notes
- For best results, use cold milk to dip the cookies briefly so they soften but do not become overly soggy.
- Cover and refrigerate the cookie lasagna for at least 4 hours; overnight chilling yields firmer layers and better flavor.
- Chopped peanuts on top are optional but add a pleasant crunch and extra peanut flavor.
- This dessert is easy to prepare ahead of time, making it perfect for parties or gatherings.
- For a gluten-free version, substitute the peanut butter sandwich cookies with gluten-free peanut butter cookies.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Peanut Butter Cookie Lasagna, no-bake dessert, peanut butter dessert, layered dessert, easy peanut butter recipe, chilled dessert
