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 minutes mins
Chill Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine American
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
- 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
Grease a 9x13 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.
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.