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Peanut Butter Lasagna Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add the final topping: Spread the remaining whipped topping evenly over the pudding layer.
  8. 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.
  9. 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

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