No-Bake Chocolate Chip Cookie Peanut Butter Lasagna
Layers of chocolate chip cookies are combined with peanut butter cream and chocolate pudding.
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Servings: 12
Equipment
- 1 mixing bowl/mixer
- 1 9x13 casserole dish that is 2 1/2" high
Ingredients
- 36 oz chocolate chip cookies
- 16 oz cream cheese, room temperature
- 5.9 oz instant chocolate pudding make according to package directions, minus 1/2 cup milk
- 2 cups powdered sugar
- 1/4 cup milk
- 1 cup creamy peanut butter
- 8 oz whipped topping, thawed
- crushed cookies and peanuts for topping, optional
Instructions
- Line a 9x13 casserole dish with chocolate chip cookies.
- Place the cream cheese, milk, sugar, and peanut butter in a bowl and mix until smooth and creamy.
- Spread over the top of the cookies.
- Line another layer of cookies over the top of the peanut butter cream.
- Mix the instant pudding according to the package directions, reducing the amount of milk by 1/2 cup. When using Dairy Free milk mix on high in order to help it set.
- Spread the chocolate pudding over the cookies.
- Make another layer of chocolate chip cookies over the top of the chocolate pudding.
- Spread the whipped topping over the top.
- Garnish with crushed cookies and peanuts if desired.
- Allow to chill until ready to serve.
- Enjoy!
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