No-Bake Peanut Butter Lasagna (Printable Version)

Chilled peanut butter dessert with creamy mousse layers and crunchy crust, easy to prepare and serve cold.

# Ingredients:

→ Crust

01 - 150 g crushed Nutter Butter cookies or graham crackers
02 - 50 g chopped roasted peanuts
03 - 60 g unsalted butter, melted

→ Ganache

04 - 120 ml heavy cream
05 - 170 g semi-sweet chocolate chips

→ Peanut Butter Cheesecake Mousse

06 - 225 g cream cheese, softened
07 - 180 g creamy peanut butter
08 - 110 g powdered sugar
09 - 5 ml vanilla extract
10 - 120 g whipped topping (e.g., whipped cream or Cool Whip)

→ Chocolate Mousse

11 - 170 g instant chocolate pudding mix
12 - 375 ml cold milk
13 - 120 g whipped topping

→ Toppings

14 - 60 g whipped topping
15 - 30 g mini semi-sweet chocolate chips
16 - 30 g chopped roasted peanuts
17 - Optional: 30 g crushed pretzels or peanut butter chips
18 - Optional: 30 g chopped Nutter Butter cookies or crumbled toffee bits
19 - 30 g warm peanut butter for drizzling

# Steps:

01 - Combine crushed Nutter Butter cookies or graham crackers with chopped peanuts and melted butter. Press the mixture firmly into the base of a 23×33 cm (9×13 inch) dish. Freeze briefly to set.
02 - Heat heavy cream until simmering and pour over the chocolate chips. Stir gently until smooth and glossy. Pour the ganache over the chilled crust and refrigerate until set.
03 - Beat softened cream cheese with peanut butter, powdered sugar, and vanilla until smooth. Fold in whipped topping gently to maintain lightness. Spread evenly over the ganache layer without pressing hard.
04 - Mix instant chocolate pudding mix with cold milk until thickened. Fold in whipped topping gently. Allow to rest briefly before spreading evenly over the peanut butter mousse layer.
05 - Spread remaining whipped topping over the chocolate mousse. Drizzle warm peanut butter in ribbons over the top, then sprinkle mini chocolate chips and chopped peanuts. Add optional toppings as desired. Refrigerate until fully chilled before serving.
06 - Slice chilled dessert using a knife dipped in hot water and wiped dry between cuts for clean edges. Store covered in the refrigerator for up to five days.

# Notes:

01 - Press crust firmly and freeze briefly to ensure a stable base layer. For clean slices, chill dessert well and warm knife between cuts.

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