Ingredients
Method
Instructions
- In a 9x13 inch casserole dish, arrange one layer of Nutter Butter cookies on the bottom.
- In a large mixing bowl, beat together the room temperature cream cheese and powdered sugar until smooth and creamy.
- Fold in 1 1/2 cups of the thawed whipped topping into the cream cheese mixture until well combined.
- Spoon the cream cheese mixture in dollops over the cookie layer and gently press it into an even layer.
- In a separate bowl, whisk together the chocolate pudding mix and milk for 5 minutes, or until the pudding has thickened according to package directions.
- Spread the thickened chocolate pudding evenly over the cream cheese layer.
- Top the pudding layer with the remaining 1 1/2 cups of thawed whipped topping, spreading it evenly.
- Place the remaining Nutter Butter cookies in a zip-top bag and crush them into coarse crumbs. Sprinkle the cookie crumbs over the whipped topping layer.
- In a small microwave-safe dish, heat the peanut butter for about 30 seconds, or until melted and pourable. Let it cool slightly.
- Transfer the melted peanut butter to a piping bag (or a zip-top bag with a corner snipped off) and drizzle it over the crushed cookie topping.
- Refrigerate the lasagna for at least 30 minutes, or until the peanut butter drizzle has solidified.
- Cover the dish and refrigerate overnight to allow the cookies to soften and the flavors to meld.
Notes
For best results, ensure cream cheese is at room temperature. Chilling overnight is crucial for the cookies to soften and flavors to meld.