Peanut Butter Lasagna


Peanut Butter Lasagna

Instructions. Preheat the oven to 375°F/190°C and prepare a 9×13 baking dish with nonstick cooking spray. In a large mixing bowl, combine all finely ground Nutter Butter cookies (minus 1 cup) with the melted butter. Mix well using a fork until the mixture feels and looks like wet sand.


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Stir together the cookie crumbs with some melted butter and press flat into a 9×13 dish. Set the crust aside and get to work on the creamy peanut butter layer. This is a mix of peanut butter, cream cheese, powdered sugar, milk, and whipped topping. Beat everything but the whipped topping together with a mixer until it's light and fluffy and.


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How To Make Peanut Butter Lasagna. Step 1. In a food processor, add the nutter butter cookies and pulse until it forms fine crumbs. Add in the melted butter and combine. Add into a 9×13-inch pan and press into a flat even layer. Step 2. Add the cream cheese, peanut butter, and sugar into a large bowl and combine.


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Add melted butter to the Oreos in the food processor and pulse until combined. Press into bottom of 13×9 dish. Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients. Use a mixer to combine the cream cheese, powdered sugar and peanut butter until smooth, about 2 minutes.


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Press mixture into the bottom of a 9×13-inch baking dish. Chill in the fridge for 5 minutes while you prepare the remaining layers. Make the peanut butter layer. In a medium bowl, use an electric mixer to whip the cream cheese until it's fluffy. Add in the powdered sugar and mix to combine.


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Using the palm of your hand or the bottom of a cup, firmly press the crumbs into the bottom of the dish. Set aside. In a large bowl, beat softened cream cheese, peanut butter, and powdered sugar until smooth and creamy. Fold Cool Whip in cream cheese mixture until blended. Pour over crust.


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PEANUT BUTTER LAYER. With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.


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Step 1 Make whipped cream: Using a stand mixer with the whisk attachment or hand beaters, beat cream and sugar until medium peaks form, about 3 minutes. Set aside. Step 2 Prepare pudding according.


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Make Peanut Butter layer. In a large mixing bowl, using a hand-held electric mixer, cream together cream cheese (8 ounces), milk (1/4 cup), and peanut butter (1 cup) until fluffy, about 2 minutes. Gradually mix in powdered sugar (1 cup). Gently fold in thawed whipped topping (1 cup).


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Instructions. In a 9x13 casserole dish, place a layer of cookies. In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Fold in 1 ½ cups whipped topping. Spoon the cream cheese mixture in dollops over the cookies and press into an even layer.


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Press the crumbs into the bottom of the pan. Then place the pan in the refrigerator while you work on the additional layers. Mix the cream cheese with a hand mixer until light and fluffy. Add in the peanut butter, 2 Tablespoons of milk, and powder sugar. Mix until the ingredients are well combined.


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Refrigerate at least 20 minutes. Spread remaining Cool Whip on top. For the topping, place the peanut butter in a microwave-safe bowl and microwave for 10 seconds. Transfer to a ziplock bag. Snip the corner and drizzle on top of the lush. Sprinkle the chopped butterfingers on top.


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Then add the 2 Tablespoons of milk and the powdered sugar and mix it together. Spread this peanut butter cream cheese layer over the cookie crust. Refrigerate for 10 minutes (optional). Combine the 2 packages of instant chocolate pudding with the 3 cups of milk. Whisk them together for 2 minutes.


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Spread the pudding over the cream cheese layer. Top with a layer of the remaining whipped topping. Place the remaining cookies in a zip-top bag and crush. Sprinkle over the whipped topping layer. In a small microwave-safe dish, heat the peanut butter in the microwave for 30 seconds or until melted. Cool slightly.


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STEP NINE: Spread the peanut butter mixture over the chilled cream cheese layer. Place the baking dish into the freezer for an additional 15 minutes to chill. STEP TEN: Gently top with remaining whipped topping. STEP ELEVEN: Sprinkle with peanut butter chips, crushed peanut butter cookies, and melted peanut butter.


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Directions. Add pudding mix to a medium bowl with the milk and whisk until just combined. Add peanut butter to a small bowl and microwave for 20 seconds to soften. Whisk softened peanut butter into pudding mixture until well combined and place in fridge for 10 minutes. While pudding sets, place Cool Whip in a medium mixing bowl.

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