NUTTER BUTTER Dessert "Lasagna"

Not rated
  • 15 min prep
  • 6 hr 15 min total
  • Makes 16 servings.


NUTTER BUTTER Dessert "Lasagna" Recipe

Ingredients

  • 1 pkg. (4-serving size) vanilla instant pudding
  • 2 cups milk
  • 30 NUTTER BUTTER Cookies (peanut shape), divided
  • 2-1/2 cups thawed frozen whipped topping
  • 1/4 cup semi-sweet chocolate chips
  • 1/2 cup strawberry ice cream topping

Instructions

  • Beat  pudding mix and milk with whisk 2 min. Chop 5 cookies; reserve for later use.
  • Arrange  half of the remaining cookies on bottom of 9-inch square dish, breaking to fit if necessary; cover with layers of half EACH of the pudding and whipped topping. Repeat all layers.
  • Refrigerate  6 hours.
  • Top  with chocolate chips and reserved chopped cookies. Serve topped with strawberry topping.

Recipe Tips

VariationSubstitute strawberry preserves for the ice cream topping. Microwave just until warmed before using as directed.

Special ExtraMicrowave 1/4 cup peanut butter just until melted when stirred. Drizzle evenly over dessert just before serving.

NoteThis luscious dessert can be refrigerated up to 24 hours before serving.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 240 
    • Total fat 9 g
    • Saturated fat 4 g
    • Cholesterol <5 mg
    • Sodium 200 mg
    • Carbohydrate 37 g
    • Dietary fiber <1 g
    • Total sugars 24 g
    •     Includes added sugars 20 g
    • Protein 3 g
    • Vitamin A 2 %DV
    • Vitamin C 0 %DV
    • Vitamin D 2 %DV
    • Calcium 4 %DV
    • Iron 4 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

This recipe features:

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