Peanut Butter Cookie Lasagna

→ Cookie Layers

→ Peanut Butter Cheesecake Filling

→ Chocolate Layer

→ Topping and Garnishes

Lightly grease the base of your serving dish or line with parchment paper to facilitate clean slicing and serving.

Pour milk into a shallow bowl. Briefly dip each peanut butter sandwich cookie in the milk, ensuring the exterior softens without becoming soggy. Arrange cookies in a snug, even layer at the base of your dish.

In a medium mixing bowl, beat softened cream cheese until smooth. Add creamy peanut butter and powdered sugar, mixing thoroughly until combined. Blend in vanilla extract, then gently fold in the thawed whipped topping to maintain a light, fluffy texture.

Spread half of the peanut butter cheesecake mixture evenly over the prepared cookie base, smoothing the surface with a spatula.

Dip remaining cookies into the milk and arrange a second layer over the cheesecake filling, maintaining even coverage.

Distribute the remaining peanut butter cheesecake mixture evenly over the second cookie layer and smooth carefully for clean layers.

Heat heavy cream in a microwave-safe bowl for 45 to 60 seconds or until hot but not boiling. Add chocolate chips, let sit for one minute, then stir until fully melted and glossy.

Let ganache cool briefly, then pour and spread evenly over the cheesecake layer, taking care not to disturb the underlying layers.

Spread the remaining whipped topping smoothly across the chilled chocolate layer to create an even final finish.

Cover the dish with plastic wrap and refrigerate for a minimum of 4 hours or preferably overnight, allowing the cookies to fully soften.

Immediately before serving, top with crushed peanut butter cookies, chopped mini peanut butter cups, and, if desired, a drizzle of melted chocolate or peanut butter.