Enjoy layers of chocolate cookie crust, peanut butter cream cheese filling, chocolate cookie crumbles, peanut butter pudding, and whipped topping. Garnished with Butterfinger®... what more can you ask for?!
Make the pudding first, it needs time to cool. In a small saucepot, add the sugar, cornstarch, and salt. Whisk to combine. Slowly whisk in the milk until sugar and cornstarch are dissolved. Bring to a boil, stirring constantly, reduce to low and simmer for 2 minutes, stirring constantly.
Take off the heat and add the peanut butter and vanilla, whisk to combine. Sit to the side and let cool on the counter while assembling the lasagna.
In a food processor, add the cookies and pulse until they form crumbs. Stream in the butter and pulse until combined. Press into the bottom of a 9x13 baking dish. Sit in the freezer while assembling the cream cheese layer.
Peanut Butter Cream Cheese Filling
In a large bowl, add the cream cheese and peanut butter. Using an electric hand mixer, mix on medium-low speed until combined. Add in the milk and mix until fluffy.
Add in the powdered sugar a little at a time until combined. Fold in the whipped topping. Spread this evenly over the cookie crust layer. Place back into the freezer.
Add the remaining cookies to the food processor. Process until crumbs form. Spread these evenly on top of the cream cheese layer.
Pour the peanut butter pudding on top, spread evenly. Add the remaining whipped topping and spread evenly on top. Garnish with the Butterfinger candies by cutting them into layer chunks with a knife, or placing them into a plastic bag and crushing them.
Place the peanut butter lasagna, covered with plastic wrap, into the fridge for at least 3 hours to set up, even better overnight. Cut and serve.
Peanut Butter Lasagna Recipe found on https://thissillygirlskitchen.com/peanut-butter-lasagna/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.