Print

Peanut Butter Lasagna Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Fold in whipped topping: Carefully fold the thawed whipped topping into the peanut butter mixture by hand, ensuring it remains light and fluffy.
  5. Assemble peanut butter layer: Spread the peanut butter mixture evenly over the prepared cookie crust.
  6. 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.
  7. Add chocolate layer: Spread the chocolate pudding evenly over the peanut butter layer.
  8. Chill: Refrigerate the assembled layers for 15 minutes to allow the pudding to firm up.
  9. 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.
  10. 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

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