Peanut Butter Lasagna

This no-bake peanut butter lasagna is just maybe the most delicious 9X13-inch layered dessert to ever be created. It starts with a crunchy Nutter Butter cookie crust, then has a rich cream cheese and peanut butter layer, then a yummy chocolate pudding layer, and finally is topped off with whipped topping and as many delicious toppings as you desire.

This is the number one requested recipe I have for potlucks, church dinners, and big family Sunday suppers when all the relatives come by!

If you want to try more of my family’s favorite easy-to-make, yet feeds-a-crowd desserts, I hope you’ll try my chocolate lasagna, pumpkin lasagna, blueberry yum yum, or lemon lush next! I promise your family will love them all! ♥

Peanut Butter Lasagna Ingredients

• Nutter Butter: These are used whole… cookies including their cream filling.
• Butter: You can use salted or unsalted. I prefer the crust made with unsalted butter.
• Cream Cheese: I use regular full-fat cream cheese.
• Peanut Butter: I like the flavor of Jif peanut butter. I’ve been using the Krogers brand (no endorsement!!) to save some money and I’ve been really happy with the flavor.
• Powdered Sugar: I suggest you sift this. It will blend much better and the end result will have few lumps and be much smoother.
• Milk: I use whole milk for richness.
• Cool Whip:  Anytime whipped cream is used as a stabilizing agent I recommend Cool Whip. Let me be clear, this is about the only time I recommend Cool Whip. I love homemade whipped cream—it’s better tasting than Cool Whip every single time. But, it’s not as stable. For stability, go with Cool Whip. This recipe needs stability and Cool Whip provides it.
• Pudding Mix: In this peanut butter chocolate lasagna, the pudding mix is used as an ingredient. Ignore the box instructions and ingredients.

Tips + Tricks

• Crust: My family prefers the crust made with Nutter Butters. It really brings home the peanut butter deliciousness! If you’d like, you can make the crust with Oreos. As I mentioned in the notes, the cookies are crushed with the filling included.
• Refrigerate: I like to refrigerate between adding a new layer so that they set enough that when a new layer is added, they don’t mix too much.
• Cutting: With creamy layered desserts, I like to have a tall glass of water with plenty of paper towels. Between cuts, dip the knife in the water then wipe it clean. An old tip my Grammy taught me and works like a charm!
• Toppings: If you’re making this peanut butter crunch lasagna recipe a day ahead of serving, I suggest waiting to put toppings on until right before serving. Especially the chocolate sauce. It tends to spread and lose its attractive appearance as it sits.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? This peanut butter cookie lasagna recipe lasts in the fridge for 3-4 days.  Cover tightly with plastic wrap so it doesn’t absorb any lingering fridge odors and reserve the FDA-recommended 2-hour serving rule.
• Can You Freeze This? Yes! This freezes well. Covered tightly with plastic wrap. I suggest you hotel wrap (here’s how) the dish. Thaw in the refrigerator overnight before serving
• Make-Ahead Tips:  This is one of the all-time best make-ahead summer desserts because it needs some time to set up in the fridge before serving.

How to Make No Bake Peanut Butter Lasagna

1. Press the crumb and butter mixture into a 9X13 inch baking dish.
2. Evenly spread the peanut butter layer on the cookie crust. Place in the freezer while preparing the next layer.
3. Evenly spread the pudding layer onto the peanut butter layer. Place in the fridge and allow to set for about 15-20 minutes.
4. Spread the remaining cool whip over the set peanut butter layer and garnish as desired with peanut butter chips, chopped Reese’s Mini Pieces, and chocolate sauce if desired.
5. Refrigerate for at least 4 hours minimum or overnight.

*** See Full Instructions Below.

More Yummy Layered Desserts

• Chocolate Delight
• Tiramisu (The Italian Classic!!)
• Eclair Cake
• Cherry Delight
• Chocolate Lasagna
• Strawberry Tiramisu

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Peanut Butter Lasagna

This no-bake peanut butter lasagna is just maybe the most delicious 9X13-inch layered dessert to ever be created.

Prep Time20 minutes mins

Refrigeration Time5 hours hrs

Total Time5 hours hrs 20 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

Crust

• ▢ 1 (16-ounce) package Nutter Butter sandwich cookies
• ▢ 1/2 cup butter, melted

Peanut butter Layer

• ▢ 8 ounces cream cheese, softened
• ▢ 1 cup creamy peanut butter
• ▢ 1 cup powder sugar
• ▢ 1/4 cup milk
• ▢ 1 cup cool whip, thawed

Chocolate Pudding Layer

• ▢ 2 (3.9-ounce) packages instant chocolate pudding
• ▢ 3 cups milk

Topping

• ▢ remaining cool whip

US Customary - Metric

Instructions

Make Crust

• Add the nutter butter (1 package) to the bowl of a food processor. Pulse until they form a fine crumb. Add the melted butter (1/2 cup) and pulse a couple of times until combined.
• Press the crumb and butter mixture into a 9X13 inch baking dish.
  

Make Peanut Butter layer

• In a large mixing bowl, using a hand-held electric mixer, cream together cream cheese (8 ounces), milk (1/4 cup), and peanut butter (1 cup) until fluffy, about 2 minutes. Gradually mix in powdered sugar (1 cup). Gently fold in thawed whipped topping (1 cup).
• Evenly spread the peanut butter layer on the cookie crust. Place in the freezer while preparing the next layer.
  

Make Chocolate Layer

• In another large mixing bowl, mix together the pudding (2 packages) and milk (3 cups) until it thickens slightly.
• Evenly spread the pudding layer onto the peanut butter layer. Place in the fridge and allow to set for about 15-20 minutes.
  

Topping and Garnish

• Spread the remaining cool whip over the set peanut butter layer and garnish as desired with peanut butter chips, chopped Reese’s Mini Pieces, and chocolate sauce if desired. Refrigerate for at least 4 hours minimum or overnight.

Fans Also Made:

• 
  Butterscotch Delight
• 
  No Bake Peanut Butter Bars Recipe
• 
  Oreo Delight
• 
  Peanut Butter Pie

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Notes

1. Crust: My family prefers the crust made with Nutter Butters. It really brings home the peanut butter deliciousness! If you’d like, you can make the crust with Oreos. As I mentioned in the notes, the cookies are crushed with the filling included.
2. Refrigerate: I like to refrigerate between adding a new layer so that they set enough that when a new layer is added, they don’t mix too much.
3. Cutting: With creamy layered desserts, I like to have a tall glass of water with plenty of paper towels. Between cuts, dip the knife in the water then wipe it clean. An old tip my Grammy taught me and works like a charm!
4. Toppings: If you’re making this peanut butter crunch lasagna recipe a day ahead of serving, I suggest waiting to put toppings on until right before serving. Especially the chocolate sauce. It tends to spread and lose its attractive appearance as it sits.

Nutrition

Serving: 1serving | Calories: 599kcal | Carbohydrates: 61g | Protein: 12g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 51mg | Sodium: 636mg | Potassium: 299mg | Fiber: 2g | Sugar: 40g | Vitamin A: 631IU | Calcium: 120mg

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