Introduction

Peanut Butter Lasagna is a no-bake dessert that layers rich peanut butter and creamy chocolate pudding over a crunchy cookie crust. It’s a perfect treat for peanut butter lovers looking for an easy, impressive dessert.

Peanut Butter Lasagna Recipe - Recipe Image

Ingredients

16 ounces Nutter Butter Cookies
1/3 cup melted butter
8 ounces cream cheese (room temperature)
1 cup creamy peanut butter
1 cup powdered sugar
2 tablespoons milk
8 ounces whipped topping (thawed)
2 boxes (3.9 ounces each) instant chocolate pudding
2 2/3 cups milk
8 ounces whipped topping (thawed)
1 cup Mini Reese’s (halved)
½ cup chocolate chips
½ cup peanut butter chips
¼ cup chopped peanuts
Chocolate syrup (for drizzling)

Instructions

Step 1: Add the Nutter Butter cookies to a food processor or blender and process until you have fine crumbs. Alternatively, place cookies in a sealed zip-top bag and crush them with a mallet or rolling pin.
Step 2: Mix the cookie crumbs with the melted butter and press the mixture firmly into the bottom of a 9×13 baking dish. Set aside.
Step 3: In a mixing bowl, beat the cream cheese, peanut butter, powdered sugar, and 2 tablespoons of milk with an electric mixer until smooth and well combined.
Step 4: Gently fold in 8 ounces of whipped topping by hand until evenly incorporated.
Step 5: Spread the peanut butter mixture evenly over the cookie crust.
Step 6: In a large bowl, whisk together the instant chocolate pudding mixes and 2 2/3 cups milk until smooth and slightly thickened.
Step 7: Spread the chocolate pudding over the peanut butter layer, then refrigerate for 15 minutes to firm up.
Step 8: Spread the remaining 8 ounces of whipped topping evenly over the pudding layer.
Step 9: Sprinkle the top with halved Mini Reese’s, chocolate chips, peanut butter chips, and chopped peanuts. Drizzle with chocolate syrup to finish.
Step 10: Refrigerate the assembled dessert for 3 to 4 hours until set before cutting and serving.

Tips & Variations

For added texture, toast the chopped peanuts lightly before sprinkling on top.
Use crunchy peanut butter if you prefer a bit more crunch in the peanut butter layer.
Substitute the Nutter Butter cookies with chocolate graham crackers for a different crust flavor.
Try using dark chocolate pudding instead of regular for a richer chocolate taste.

Storage

Store the peanut butter lasagna covered in the refrigerator for up to 4 days. For best texture and flavor, consume within this time. To reheat slightly, let it sit at room temperature for 10 minutes; avoid microwaving to preserve the layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert is great for making a day ahead. Just keep it covered in the refrigerator and add the toppings just before serving if you want them extra crisp.

Can I freeze peanut butter lasagna?

Freezing is not recommended as the texture of the pudding and whipped topping may change upon thawing. It’s best enjoyed fresh from the refrigerator.

Peanut Butter Lasagna Recipe

Print Recipe

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Peanut Butter Lasagna is a no-bake layered dessert featuring a crunchy cookie crust, creamy peanut butter layer, rich chocolate pudding, and topped with whipped topping and a variety of peanut butter and chocolate candies. Perfect for peanut butter and chocolate lovers, this indulgent treat combines smooth, crunchy, and sweet textures in each bite.

Author: Lena
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

16 ounces Nutter Butter Cookies
1/3 cup melted butter

Peanut Butter Layer

8 ounces cream cheese (room temperature)
1 cup creamy peanut butter
1 cup powdered sugar
2 tablespoons milk
8 ounces whipped topping (thawed)

Chocolate Layer

2 boxes (3.9 ounces each) instant chocolate pudding mix
2 2/3 cups milk

Toppings

8 ounces whipped topping (thawed)
1 cup Mini Reese’s Peanut Butter Cups (halved)
½ cup chocolate chips
½ cup peanut butter chips
¼ cup chopped peanuts
Chocolate syrup (for drizzling)

Instructions

Prepare the crust: Add the Nutter Butter cookies to a food processor or blender and process until you have fine crumbs. If you don’t have a processor, place cookies in a zip-top bag, seal tightly, and crush with a mallet or rolling pin until finely crushed.
Form the crust: Mix the cookie crumbs with the melted butter thoroughly, then press the mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust. Set it aside for now.
Make the peanut butter layer: In a mixing bowl, combine the cream cheese, creamy peanut butter, powdered sugar, and milk. Using an electric mixer, beat until the mixture is smooth and well blended with no lumps.
Fold in whipped topping: Gently fold the 8 ounces of thawed whipped topping into the peanut butter mixture by hand until fully incorporated for a light and fluffy texture.
Assemble the peanut butter layer: Carefully spread the peanut butter mixture evenly over the prepared cookie crust layer in the baking dish.
Prepare the chocolate pudding layer: In a large bowl, whisk together the two boxes of instant chocolate pudding mix with 2 and 2/3 cups of milk. Continue mixing until smooth and pudding thickens slightly.
Layer the chocolate pudding: Spread the freshly made pudding evenly over the peanut butter layer in the baking dish.
Chill slightly: Place the assembled layers in the refrigerator for about 15 minutes to let the pudding firm up slightly for easier layering of the next step.
Add the whipped topping on top: After chilling, spread the remaining 8 ounces of whipped topping evenly over the chocolate pudding layer.
Add toppings: Sprinkle halved Mini Reese’s Peanut Butter Cups, chocolate chips, peanut butter chips, and chopped peanuts evenly over the whipped topping. Drizzle chocolate syrup decoratively over the top layer for extra indulgence.
Final chill: Refrigerate the entire dessert for 3 to 4 hours to allow all layers to set well before cutting and serving. This ensures clean slices and optimal flavor blending.

Notes

For best results, use room temperature cream cheese to avoid lumps in the peanut butter layer.
You can substitute Nutter Butter cookies with any peanut butter sandwich cookies if unavailable.
Make sure to thaw the whipped topping completely before folding or spreading it to maintain light texture.
This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.
For a nut-free version, omit chopped peanuts and replace Reese’s with nut-free candies.

Keywords: Peanut Butter Lasagna, no-bake dessert, peanut butter dessert, layered dessert, chocolate pudding dessert, Nutter Butter recipes