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Peanut Butter Lasagna Recipe

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4.9 from 367 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble the peanut butter layer: Carefully spread the peanut butter mixture evenly over the prepared cookie crust layer in the baking dish.
  6. 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.
  7. Layer the chocolate pudding: Spread the freshly made pudding evenly over the peanut butter layer in the baking dish.
  8. 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.
  9. Add the whipped topping on top: After chilling, spread the remaining 8 ounces of whipped topping evenly over the chocolate pudding layer.
  10. 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.
  11. 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

Find it online: https://cheflenacooks.com/peanut-butter-lasagna-recipe/