Skrewball Lasagna

No-bake Skrewball lasagna combines peanut butter whiskey, chocolate pudding, and Reese’s cups for a creamy layered dessert.

Prep Time20

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Keyword: Skrewball Lasagna Recipe

Servings:

Calories: 598kcal

Ingredients

1¾ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
8 ounces cream cheese, softened to room temperature
½ cup creamy peanut butter, Peter Pan brand
1 cup powdered sugar, sifted
16 ounces whipped topping, thawed (divided into 6 ounces, 2 ounces, and 8 ounces) (Cool Whip brand)
7.8 ounces instant chocolate pudding, Jell-O brand (two 3.9-ounce boxes)
2 ¾ cups whole milk, very cold
¼ cup Skrewball peanut butter-flavored whiskey
7.6 ounces mini Reese’s peanut butter cups, cut in half (these come already unwrapped in the bag)

Instructions

In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the crumbs come together like the texture of wet sand. Press the graham cracker mixture into the bottom of a 9x13 baking dish. Be sure to pack the crust tightly and into an even layer. Place the crust into the freezer for 5-10 minutes to firm up while you prepare the remaining layers.
In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, and sifted powdered sugar, using a handheld mixer on medium speed, for 1-2 minutes or until smooth and fluffy.
Fold 6 ounces (¾ of an 8-ounce tub, reserving the remaining 2 ounces for the chocolate pudding layer) of the thawed whipped topping into the cream cheese mixture until fully combined and no streaks of whipped topping remain.
Remove the crust from the freezer, and using an offset spatula, spread the cream cheese mixture into an even layer over the graham cracker crust layer. Return the dish to the freezer to firm up while you prepare the chocolate pudding layer.
In a separate large mixing bowl, whisk together the instant chocolate pudding, whole milk, and Skrewball whiskey until smooth, and the pudding starts to thicken. Fold in 2 ounces (the remaining ¼ of an 8-ounce tub from the cream cheese layer) of thawed whipped topping into the chocolate pudding mixture until no white streaks remain. Place the bowl of chocolate pudding into the refrigerator for 10-15 minutes to firm up. Once firm, remove the 9x13 dish from the freezer and spread the chocolate pudding evenly over the cream cheese layer.
Lastly, using an offset spatula, gently spread the remaining 8 ounces of thawed whipped topping over the chocolate pudding layer, being very careful not to mix the layers.
Garnish the top of the Skrewball lasagna with the mini Reese’s cups that have been cut in half.
Refrigerate the Skrewball lasagna for at least 6 hours, or up to overnight, to allow all the layers to firm up well before slicing and serving.

Notes

If you plan to freeze this Skrewball lasagna, you can assemble it in a disposable aluminum 9x13 pan. This will free up your glass or metal 9x13 baking pans, and you can easily wrap the disposable pans in plastic wrap, followed by a piece of aluminum foil.
I find it best to use whole milk for the chocolate pudding layer. It thickens up the best with the added alcohol in the mixture.
Lactose-free, skim milk, and dairy alternatives do not thicken the instant pudding well at all.
Be sure to use a commercial brand of creamy peanut butter (such as Peter Pan, JIF, or Skippy) for best results. The natural peanut butters have too much excess oils in them and do not work well when mixed with cream cheese.

Nutrition