Peanut Butter Lasagna

 

Peanut butter lasagna is a decadent no-bake dessert with layers of crunchy peanut butter cookies, sweet cream cheese, creamy pudding, and a whipped topping.
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Table of Contents
  1. Peanut Butter Lasagna Ingredients
  2. Substitutions and Additions
  3. How to Make Peanut Butter Lasagna
  4. How to Serve Peanut Butter Lasagna
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Peanut butter lasagna is a rich and creamy no-bake dessert. A crust of peanut butter cookies is topped with pudding, a cheesecake mix, and whipped topping and then drizzled in melted peanut butter for a rich and decadent dessert. Totally irresistible, this easy-to-make treat will make you want to skip straight to dessert. 

If you love this dessert lasagna then you’ll also want to make S’mores Lasagna, Mint Chip Dessert Lasagna, and Lemon Lasagna

Peanut Butter Lasagna Ingredients

You will need:

Crust

  • 16 ounces peanut butter sandwich cookies

PRO TIP: You’ll use 22 cookies for the bottom crust layer plus save 8-10 cookies for the topping later.

Cream Cheese Layer

  • 8 ounce cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 cup whipped topping

PRO TIP: One 16-ounce tub of whipped topping is enough for this whole recipe. 

Peanut Butter Layer

  • 3.4 ounces instant vanilla pudding
  • 1½ cups whole milk
  • 1 cup creamy peanut butter
  • 1 cup whipped topping

Topping

  • 2 cups whipped topping
  • 8 reserved whole peanut butter cookies chopped into pieces
  • ½ cup peanut butter chips
  • ½ cup creamy peanut butter melted

Substitutions and Additions

PEANUT BUTTER CUPS: Chop mini Reese’s peanut butter cups to add on top of your peanut butter dessert. 

DRIZZLE: You could add chocolate syrup to this dessert to make it even more decadent. 

PEANUTS: Add a few chopped peanuts on top of this peanut butter cookie lasagna before serving.

CRUST: We love the peanut butter cookies for this dessert, but you could also use a classic graham cracker crust or chocolate crust.

WHIPPED CREAM: You can either use store-bought Cool Whip or check out this recipe for homemade stabilized whipped cream.

How to Make Peanut Butter Lasagna

STEP ONE: Grease a 9×13 glass baking dish and set it aside.

STEP TWO: Spread a single layer of peanut butter cookies to fill the baking dish. You should need about 22 cookies and then you can reserve the remainder to use with the topping.

STEP THREE: Cream together cream cheese, powdered sugar, and 1 cup of whipped topping. 

PRO TIP: Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese layer.

STEP FOUR: Spread evenly over the peanut butter cookie base. Place in the freezer to chill for 15 minutes.

STEP FIVE: Whisk together vanilla pudding mix and milk until it begins to thicken.

STEP SIX: Use the whisk or a hand beater to mix peanut butter and an additional cup of whipped topping into the pudding mixture.

STEP SEVEN: Spread the peanut butter mixture over the chilled cream cheese layer. Place the baking dish into the freezer for an additional 15 minutes to chill.

STEP EIGHT: Gently top with remaining whipped topping. Sprinkle with peanut butter chips, crushed peanut butter cookies, and melted peanut butter.

STEP NINE: Chill in the refrigerator for 30 minutes or freezer for 15 minutes before serving.

How to Serve Peanut Butter Lasagna

Serve this luscious dessert treat for a quick and easy no-bake option. Drizzle hot fudge or chocolate sauce over the top or sprinkle with mini chocolate chips along with the peanut butter chips. Pair it with a scoop of vanilla ice cream and a glass of iced tea or coffee. 

Storage

IN THE FRIDGE: You can cover and store in the refrigerator for up to three days covered in plastic wrap or in an airtight container. The cookie crust layer will start to soften after a few hours. 

IN THE FREEZER: You can store in the freezer in a freezer-safe container for up to three months. Just defrost in the fridge before serving.

Peanut butter lasagna is a decadent dessert with layers of crunchy peanut butter cookies, sweet cream cheese, creamy pudding, and a whipped topping. No baking is required for this delicious, creamy dessert that will soon become a family favorite you can’t resist. 

FREQUENTLY ASKED QUESTIONS

Can I use crunchy peanut butter or should it be smooth peanut butter? 

This dessert lasagna recipe calls for creamy peanut butter but there is no reason you couldn’t use crunchy peanut butter.

Can I freeze this recipe? 

You can freeze this sweet treat for up to a month, but we recommend waiting to add the marshmallows on top until right before you are ready to serve.

Can I make this ahead of time? 

This recipe is actually best if you make it ahead of time and let it chill to make sure all of the layers are set.

MORE RECIPES YOU’LL LOVE

Peanut Butter Lasagna

Peanut butter lasagna is a decadent no-bake dessert with layers of crunchy peanut butter cookies, sweet cream cheese, creamy pudding, and a whipped topping.
Prep Time 30 mins
Chill Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

Crust

  • 16 ounces peanut butter sandwich cookies

Cream Cheese Layer

  • 8 ounce cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 cup whipped topping

Peanut Butter Layer

  • 3.4 ounces instant vanilla pudding
  • cups whole milk
  • 1 cup creamy peanut butter
  • 1 cup whipped topping

Topping

  • 2 cups whipped topping
  • 8 reserved whole peanut butter cookies chopped into pieces
  • ½ cup peanut butter chips
  • ½ cup creamy peanut butter melted

Instructions
 

  • Grease a 9×13 glass baking dish and set it aside.
  • Spread a single layer of peanut butter cookies to fill the baking dish. You should need about 22 cookies and then you can reserve the remainder to use with the topping.
  • Cream together cream cheese, powdered sugar, and 1 cup of whipped topping.
  • Spread evenly over the peanut butter cookie base. Place in the freezer to chill for 15 minutes.
  • Whisk together vanilla pudding mix and milk until it begins to thicken.
  • Use the whisk or a hand beater to mix peanut butter and an additional cup of whipped topping into the pudding mixture.
  • Spread the peanut butter mixture over the chilled cream cheese layer. Place the baking dish into the freezer for an additional 15 minutes to chill.
  • Gently top with remaining whipped topping. Sprinkle with peanut butter chips, crushed peanut butter cookies, and melted peanut butter.
  • Chill in the refrigerator for 30 minutes or freezer for 15 minutes before serving.

Notes

TIP: You’ll use 22 cookies for the bottom crust layer plus save 8-10 cookies for the topping later.
TIP: One 16-ounce tub of whipped topping is enough for this whole recipe.
TIP: Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese layer.

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