Peanut Butter Crunch Lasagna #desserts #cake

It's the ideal chance to make this radiant sweet… a nutty spread treat lasagna that doesn't need a stove!

It likewise utilizes straightforward fixings you may have in the wash room right now, for example, pudding and nutter margarine treats!

You can truly get imaginative with this pastry however my formula will make you lick your plate.

Also Try Our Recipe : Frozen S'mores

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

1. In a 9×13 casserole dish, place a layer of cookies.
2. In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Fold in 1 ½ cups whipped topping.
3. Spoon the cream cheese mixture in dollops over the cookies and press into an even layer.
4. In another mixing bowl, beat together the pudding mix and milk for 5 minutes or until the pudding has thickened. (Check the package instructions.)
5. Spread the pudding over the cream cheese layer. Top with a layer of the remaining whipped topping.
6. Place the remaining cookies in a zip top bag and crush. Sprinkle over the whipped topping layer.
7. 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.
8. Refrigerate until the peanut butter has solidified. Cover and return the dish to the refrigerator to store overnight to allow the cookies to soften.

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