Peanut Butter! lasagna

This Peanut Butter Lasagna is the ultimate no-bake dessert: creamy, rich, and layered with chocolatey goodness and silky peanut butter flavor. With a cookie crust, fluffy peanut butter filling, chocolate pudding, and whipped topping—it’s a sweet, indulgent dish that’s perfect for potlucks, holidays, or any time you want a dessert that impresses without turning on the oven.

The first time I made Peanut Butter Lasagna, it was on a hot summer day when the idea of baking made me cringe. I layered everything in a big glass dish and hoped for the best. One spoonful in, and my husband said, “This is like a Reese’s in casserole form!” My daughter called it “dessert lasagna” and asked for it again the very next day. Now it’s one of our favorite no-bake recipes—easy to make, even easier to devour.

Why You’ll Love Peanut Butter Lasagna

• No-Bake & No Fuss – perfect for warm days or busy schedules

• Rich Peanut Butter Flavor in every creamy layer

• Layered with Pudding, Whipped Topping & Crust for the ultimate bite

• Crowd-Pleaser – great for gatherings, birthdays, or potlucks

Ingredients Notes For Peanut Butter Lasagna

• Chocolate Sandwich Cookies: Crushed for the base (like Oreos)

• Butter: Helps form the crust

• Cream Cheese: Softened for a smooth filling

• Peanut Butter: Creamy, not natural, for the best texture

• Powdered Sugar: Sweetens the peanut butter layer

• Whipped Topping (Cool Whip): Makes it fluffy and light

• Chocolate Pudding Mix: Instant works great

• Milk: To make the pudding

• Toppings (Optional): Mini Reese’s, chopped peanuts, chocolate chips, or drizzle of PB

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Recipe Steps

1. Make the Crust: Crush cookies into fine crumbs. Mix with melted butter and press into a 9×13-inch pan. Chill in fridge while preparing filling.

2. Peanut Butter Layer: Beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in 1 cup whipped topping. Spread over crust.

3. Pudding Layer: Whisk together chocolate pudding mix and milk. Let set for 5 minutes, then spread over peanut butter layer.

4. Whipped Topping: Spread remaining Cool Whip over the top.

5. Chill: Refrigerate for at least 4 hours (or overnight) until set.

6. Garnish & Serve: Top with crushed candy, peanuts, or a drizzle of chocolate syrup and peanut butter. Slice and serve cold.

Storage Options

• Refrigerator: Store covered for up to 5 days

• Freezer: Freeze slices individually for up to 1 month

• Serve Chilled: Best enjoyed cold for firm, layered texture

Variations & Substitutions

• Use Graham Cracker Crust for a lighter version

• Swap Chocolate Pudding with vanilla or peanut butter pudding

• Add Bananas or Caramel between layers for extra decadence

Frequently Asked Questions

Can I make it ahead? Yes—this dessert is best made the night before so it sets fully.

Can I use homemade whipped cream? Absolutely, just stabilize it with a bit of powdered sugar.

Is it overly sweet? It’s sweet but balanced—the cream cheese and peanut butter keep it rich and satisfying.

This Peanut Butter Lasagna is decadent, dreamy, and no-bake perfection—like a peanut butter cup in creamy, scoopable form. 🥜🍫🍰

Peanut Butter! lasagna

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Course: Dessert

Kitchen: American

Prep Time: 25 minutes minutes

4 hours: 0 minutes minutes

Total Time: 4 hours hours 25 minutes minutes

Servings: 12

Ingredients

 

1x2x3x

• ▢ Crust Layer:
• ▢ 1 package 14 oz / 0.88 lbs chocolate sandwich cookies (like Oreos), crushed
• ▢ 6 tablespoons 0.18 lbs unsalted butter, melted
• ▢ Peanut Butter Cream Cheese Layer:
• ▢ 1 package 8 oz / 0.5 lbs cream cheese, softened
• ▢ 1 cup 0.5 lbs creamy peanut butter
• ▢ 1 cup 0.5 lbs powdered sugar
• ▢ 1 container 8 oz / 0.5 lbs whipped topping (Cool Whip), thawed
• ▢ Chocolate Pudding Layer:
• ▢ 2 packages 3.9 oz each instant chocolate pudding mix
• ▢ 2¾ cups 1.38 lbs cold milk
• ▢ Topping:
• ▢ 1 container 8 oz / 0.5 lbs whipped topping (additional)
• ▢ ½ cup 0.25 lbs mini chocolate chips or chopped peanut butter cups
• ▢ ¼ cup 0.13 lbs crushed peanuts or cookie crumbs (optional)

Instructions

• Make the Crust:
• Combine crushed cookies and melted butter. Press firmly into the bottom of a 9x13-inch pan.
• Place in the fridge to chill while you prepare the layers.
• Peanut Butter Layer:
• In a bowl, beat together cream cheese, peanut butter, and powdered sugar until smooth.
• Fold in the whipped topping until light and fluffy.
• Spread evenly over the chilled crust.
• Pudding Layer:
• Whisk together chocolate pudding mix and milk until thickened (about 2–3 minutes).
• Spread over the peanut butter layer.
• Top It Off:
• Spread the final container of whipped topping evenly over the pudding.
• Sprinkle with chocolate chips, peanut butter cups, crushed peanuts, or cookie crumbs.
• Chill & Serve:
• Refrigerate for at least 4 hours, or overnight, to set.
• Slice and serve cold for best results.