Introduction

This Peanut Butter Lasagna is a decadent layered dessert combining creamy peanut butter, rich chocolate pudding, and a crunchy cookie crust. It’s a crowd-pleaser that’s simple to assemble and perfect for any sweet tooth craving. Ready in just a few hours, this no-bake treat is sure to impress.

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

Tips & Variations

For a crunchier crust, briefly bake the cookie crumb crust at 350°F for 8-10 minutes before adding the peanut butter layer.
Use crunchy peanut butter instead of creamy for added texture in the peanut butter layer.
Swap Mini Reese’s for chopped regular-size peanut butter cups if preferred.
Try drizzling caramel sauce instead of chocolate syrup for a different flavor twist.

Storage

Store the peanut butter lasagna covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve for best texture. When reheating, this dessert is best enjoyed cold or at room temperature rather than warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert can be prepared a day in advance and stored in the refrigerator. This allows the layers to set perfectly, making it easier to slice and serve.

Can I use homemade pudding instead of instant?

Instant pudding works best for the texture and ease, but you can use homemade chocolate pudding if preferred. Just be sure it is thick enough to hold the layers without becoming runny.

Peanut Butter Lasagna Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

A no-bake, layered dessert combining a crunchy Nutter Butter cookie crust, creamy peanut butter filling, and rich chocolate pudding, topped with whipped topping and candy pieces for a decadent Peanut Butter Lasagna.

Author: Daniel
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
8 ounces whipped topping (thawed)

Toppings

1 cup Mini Reese’s (halved)
½ cup chocolate chips
½ cup peanut butter chips
¼ cup chopped peanuts
Chocolate syrup (for drizzling)

Instructions

Make the crust: Add the Nutter Butter cookies to a food processor or blender and process until fine crumbs form. Alternatively, place the cookies in a zip-top bag, seal, and crush with a rolling pin or mallet to achieve crumbs.
Form the crust: Mix the cookie crumbs with melted butter until well combined, then firmly press the mixture into the bottom of a 9×13-inch baking dish. Set aside.
Prepare the peanut butter layer: In a mixing bowl, beat the cream cheese, creamy peanut butter, powdered sugar, and milk with an electric mixer until smooth and well combined.
Fold in whipped topping: Gently fold in the whipped topping by hand to preserve its light texture, then spread this peanut butter mixture evenly over the prepared cookie crust.
Make the chocolate pudding layer: In a large bowl, whisk together the instant chocolate pudding mixes and milk until the mixture thickens and is smooth.
Layer the pudding: Spread the thickened chocolate pudding over the peanut butter layer evenly. Place the dish in the refrigerator for 15 minutes to allow the pudding to firm up slightly.
Add the final topping: Spread the remaining whipped topping evenly over the pudding layer.
Decorate: Sprinkle halved Mini Reese’s, chocolate chips, peanut butter chips, and chopped peanuts over the whipped topping. Drizzle chocolate syrup on top for extra indulgence.
Chill to set: Refrigerate the assembled dessert for 3 to 4 hours, or until fully set before cutting and serving.

Notes

Using room temperature cream cheese ensures a smoother peanut butter layer without lumps.
Press the crust firmly to help it hold together and provide a solid base.
For best flavor intensity, chill the lasagna overnight.
Instant pudding can be substituted with homemade pudding if desired.
Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Peanut Butter Lasagna, No-Bake Dessert, Layered Dessert, Peanut Butter, Chocolate, Nutter Butter Crust