Skrewball Lasagna

5 from 4 votes

No bake Skrewball Lasagna is spiked with a bit of booze. Layers of graham cracker crust, peanut butter cheesecake, chocolate and Cool Whip with a bourbon burn!

Prep Time20

Cook Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: (approximately 3x3 inch) servings

Calories: 555kcal

Author: Jennifer Fishkind

Ingredients

1¾ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter melted
8 ounces block of 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 (2 3.9-ounce) boxes of instant chocolate pudding (Jell-O brand)
2¾ cups whole milk very cold
¼ cup Skrewball peanut butter-flavored whiskey
7.6 ounces bag of 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.
1¾ cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup unsalted butter
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.
8 ounces block of cream cheese, ½ cup creamy peanut butter, 1 cup powdered sugar
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.
16 ounces whipped topping
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.
7.8 ounces (2 3.9-ounce) boxes of instant chocolate pudding, 2¾ cups whole milk, ¼ cup Skrewball peanut butter-flavored whiskey, 16 ounces whipped topping
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.
16 ounces whipped topping
Garnish the top of the Skrewball lasagna with the mini Reese’s cups that have been cut in half.
7.6 ounces bag of mini Reese’s peanut butter cups
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

Storage:

To Store: This Skrewball lasagna is best served cold. It can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.
To Freeze: You can freeze this Skrewball lasagna tightly wrapped in plastic wrap for up to 2 months. Be sure to thaw completely in the refrigerator before slicing and serving.

Tips:

Make sure 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.
Be sure that your cream cheese is softened completely to room temperature so that it mixes into a smooth and creamy consistency with the peanut butter.
This dessert needs to chill for at least 6 hours so the pudding mixture can set and the graham crackers can absorb the fluffy filling and become soft.
Chilling overnight will allow all the flavors to mingle and blend together even more!
An offset spatula is a perfect tool for smoothing each layer into the pan.
The alcohol in this recipe does not burn off, so you must ensure that it is properly labeled for adult consumption.

Nutrition