Peanut Butter Cookie Lasagna

Ingredients:

For the Cookie Layers

• 24–28 peanut butter cookies
• 1/3 cup milk (for dipping to soften the cookies)

For the Filling

• 1 package (8 oz / 225 g) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 2 cups heavy whipping cream (or Cool Whip)
• 1 teaspoon vanilla extract

For the Topping

• 1/2 cup crushed peanut butter cookies
• 1/3 cup peanut butter cups, chopped (optional)
• Warm peanut butter for drizzling (optional)

Instructions:

1. Prepare the cream layer:
   In a large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.
2. Whip the cream:
   In another bowl, whip the heavy cream until stiff peaks form (or skip this step if using Cool Whip).
   Fold the whipped cream gently into the peanut butter mixture until fully combined.
3. Layer the cookies:
   Quickly dip each peanut butter cookie in milk and arrange them in a single layer in the bottom of an 8×8 or 9×9 dish.
4. Add filling:
   Spread half of the peanut butter cream mixture over the cookie layer.
5. Repeat:
   Add another layer of milk-dipped cookies, then spread the remaining cream mixture on top.
6. Chill:
   Cover and refrigerate for at least 4 hours or preferably overnight so it sets and becomes sliceable.
7. Add toppings:
   Before serving, sprinkle with crushed cookies and chopped peanut butter cups. Drizzle warm peanut butter over the top if desired.

Serving Tips :

• Best served cold for clean slices.
• Keeps 3–4 days refrigerated.
• You can use chocolate cookies instead for a peanut-butter-and-chocolate combo.