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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Peanut Butter Lasagna Recipe

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This recipe for Peanut Butter Lasagna, by , is from Anasazi DAR Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Jane Forsythe


1 1/2 c. heavy cream
1/2 c. powdered sugar
1 (3.4 oz) package vanilla instant pudding mix - as directed on box
1 (16 oz.) package Nutter Butters
1 (16.3 oz) jar peanut butter, melted
3 King size Butterfingers, roughly chopped
1/2 c. semisweet chocolate chips

Make whipped cream: beat cream and powdered sugar until medium peaks form, about 3 minutes. Set aside

Prepare pudding according to package directions.

In 8x8 baking dish. (I used a 9x13 pan and it worked much wasn't as thick in 9x13 pan.)

Spread a thin layer of whipped cream. Top with layer of Nutter Butters and top those with a layer of melted peanut butter, spreading to completely cover cookies. Top with half the vanilla pudding, spreading into an even layer, then half the remaining whipped cream in an even layer; top with half the crushed Butterfingers and drizzle with more melted peanut butter. Repeat layering with remaining Nutter Butters, pudding, whipped cream and crushed Butterfingers.

Cover loosely with plastic wrap and refrigerate until cookies are soft, 6 hours or over night.

Drizzle with remaining melted peanut better and melted chocolate, then slice and serve.




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