Peanut Butter Crunch Lasagna

Step 1

In a 9x13 casserole dish, place a layer of cookies.

Step 2

In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Fold in 1 ½ cups whipped topping.

Step 3

Spoon the cream cheese mixture in dollops over the cookies and press into an even layer.

Step 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.)

Step 5

Spread the pudding over the cream cheese layer. Top with a layer of the remaining whipped topping.

Step 6

Place the remaining cookies in a zip top bag and crush. Sprinkle over the whipped topping layer.

Step 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.

Step 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.