Peanut Butter Cup Lasagna Lush
Layers of chocolate cookie crust, peanut butter cheesecake, and silky chocolate pudding topped with whipped cream and peanut butter cups. A no-bake crowd-pleaser that tastes like a giant peanut butter cup.
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Servings:
Ingredients
Main Ingredients
- 3 cups crushed chocolate sandwich cookie crumbs about 36 cookies
- 7 tbsp unsalted butter, melted
- 0.25 tsp fine sea salt optional, for the crust
- 9 oz cream cheese, softened
- 1 cup creamy peanut butter
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
- 7.8 oz instant chocolate pudding mix two small boxes (3.9 oz each)
- 2.75 cups cold whole milk
- 6 cups whipped topping, thawed divided
- 1.25 cups mini peanut butter cups, chopped plus extra for garnish if you like
- 2 tbsp chocolate syrup for drizzling
Instructions
Preparation Steps
- Line a 9x13-inch pan with parchment or lightly grease for easy removal.
- Stir cookie crumbs, melted butter, and a pinch of salt until the mixture looks like wet sand.
- Press crumbs firmly into the pan to form an even crust. Chill 10 minutes.
- Beat cream cheese until smooth. Mix in peanut butter, powdered sugar, and vanilla until fluffy.
- Fold in about half the whipped topping. Spread this layer over the crust. Chill 10 minutes.
- Whisk pudding mix with cold milk for 2 minutes. Let stand 3 minutes to thicken.
- Spread pudding over the peanut butter layer. Top with remaining whipped topping.
- Scatter chopped peanut butter cups over the top and drizzle with chocolate syrup.
- Cover and refrigerate at least 4 hours, or until set. Slice and serve chilled.
Notes
Variation: Swap chocolate cookie crumbs for chocolate graham crackers, or add a handful of crushed pretzels for a salty crunch. Storage: Keep covered in the fridge up to 4 days, or freeze tightly wrapped for up to 1 month; thaw in the fridge before serving.
This recipe is an original creation inspired by classic Peanut Butter Cup Lasagna Lush flavors. All ingredient ratios and instructions are independently developed.