Introduction

This Peanut Butter Lasagna is a rich and indulgent layered dessert that combines creamy peanut butter, chocolate pudding, and crunchy cookie crust. Perfect for peanut butter lovers, it’s simple to assemble and sure to impress at any gathering.

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), divided
2 boxes (3.9 ounces each) instant chocolate pudding mix
2 2/3 cups milk
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: Prepare the crust by crushing the Nutter Butter Cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing 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 inch baking dish. Set aside.
Step 3: For the peanut butter layer, beat the cream cheese, peanut butter, powdered sugar, and 2 tablespoons of milk together with an electric mixer until smooth and well combined.
Step 4: Gently fold in half of the whipped topping by hand until fully incorporated, then spread this mixture evenly over the prepared cookie crust.
Step 5: Make the chocolate layer by whisking both pudding mixes with 2 2/3 cups of milk in a large bowl until smooth and slightly thickened.
Step 6: Spread the chocolate pudding layer evenly over the peanut butter layer and refrigerate for 15 minutes to help it set.
Step 7: After chilling, spread the remaining whipped topping over the pudding layer.
Step 8: Sprinkle the Mini Reese’s, chocolate chips, peanut butter chips, and chopped peanuts evenly over the top. Drizzle with chocolate syrup to finish.
Step 9: Refrigerate the entire dish for 3 to 4 hours to fully set before cutting and serving.

Tips & Variations

For a crunchier crust, add a handful of chopped peanuts to the cookie crumbs before pressing into the dish.
Use crunchy peanut butter instead of creamy for extra texture in the peanut butter layer.
Try swapping the chocolate pudding with vanilla or peanut butter pudding mix for a different flavor twist.
Make sure cream cheese is softened to room temperature to avoid lumps in the peanut butter layer.

Storage

Store the Peanut Butter Lasagna covered in the refrigerator for up to 3 days. Reheat is not recommended as it’s best served chilled. If desired, let it sit at room temperature for 10-15 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert actually benefits from being made ahead. Refrigerate for at least 3 to 4 hours, or overnight, to allow all layers to set and flavors to meld.

Can I substitute other cookies for Nutter Butter?

Absolutely! Any peanut butter-flavored or similar cookie will work well as the crust, but Nutter Butters provide a classic and complementary flavor.

Peanut Butter Lasagna Recipe

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4.6 from 101 reviews

Peanut Butter Lasagna is a decadent, no-bake layered dessert featuring a crunchy Nutter Butter cookie crust, creamy peanut butter and cream cheese filling, silky instant chocolate pudding, and topped with whipped cream and festive peanut butter candy pieces. Perfect for peanut butter lovers looking for an easy yet indulgent treat.

Author: Lila
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 3 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

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

Topping

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

Prepare the crust: Place the Nutter Butter cookies in a food processor or blender and process until fine crumbs form. Alternatively, crush cookies in a zip-top bag using a mallet or rolling pin until fine crumbs are achieved.
Form the crust: Mix the cookie crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust layer. Set aside.
Make the peanut butter layer: In a mixing bowl, beat the cream cheese, creamy peanut butter, powdered sugar, and milk together using an electric mixer until smooth and well combined.
Fold in whipped topping: Carefully fold the thawed whipped topping into the peanut butter mixture by hand, ensuring it remains light and fluffy.
Assemble peanut butter layer: Spread the peanut butter mixture evenly over the prepared cookie crust.
Prepare the chocolate layer: In a large bowl, whisk together the instant chocolate pudding mixes and the milk until the mixture thickens slightly and is smooth.
Add chocolate layer: Spread the chocolate pudding evenly over the peanut butter layer.
Chill: Refrigerate the assembled layers for 15 minutes to allow the pudding to firm up.
Add final toppings: Spread the remaining whipped topping over the chocolate pudding layer. Sprinkle Mini Reese’s halves, chocolate chips, peanut butter chips, and chopped peanuts evenly over the top. Drizzle with chocolate syrup to finish.
Set the dessert: Refrigerate the entire peanut butter lasagna for 3-4 hours to fully set and meld flavors before cutting and serving.

Notes

This dessert is best served chilled and can be made a day ahead for convenience.
Ensure cream cheese is at room temperature for smoother mixing.
Use a spatula to evenly press the crust and spread layers for a cleaner presentation.
Feel free to swap in your favorite peanut butter chips or candy pieces for toppings.
Store leftovers covered in the refrigerator for up to 3 days.

Keywords: peanut butter dessert,no bake peanut butter lasagna,instant pudding dessert,Nutter Butter cookie bars,chocolate peanut butter layered dessert