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Peanut Butter Lasagna Recipe

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★★★★★

4.9 from 72 reviews

Peanut Butter Lasagna is a no-bake layered dessert featuring a crunchy cookie crust, a creamy peanut butter layer, a rich chocolate pudding layer, and topped with whipped topping and chocolate-peanut garnishes. This indulgent treat combines the classic flavors of peanut butter and chocolate in a cool, easy-to-make dish perfect for parties or special occasions.

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
  • 8 ounces whipped topping, thawed

Toppings

  • 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. Make the crust: Add the Nutter Butter cookies to a food processor or blender and process until fine crumbs form. Alternatively, place the cookies in a sealed zip-top bag and crush them with a mallet or rolling pin. Mix the cookie crumbs with the melted butter thoroughly, then press firmly into the bottom of a 9×13 inch baking dish. Set aside for layering.
  2. Prepare the peanut butter layer: In a mixing bowl, beat together the room temperature cream cheese, creamy peanut butter, powdered sugar, and milk with an electric mixer until the mixture is smooth and well combined. Gently fold in the thawed whipped topping by hand to maintain its airy texture. Spread this peanut butter mixture evenly over the prepared cookie crust layer.
  3. Make the chocolate pudding layer: In a large bowl, combine the instant chocolate pudding mixes with 2 2/3 cups of milk. Whisk until the pudding is smooth and slightly thickened. Spread the chocolate pudding evenly over the peanut butter layer. Refrigerate the dish for 15 minutes to allow this layer to set slightly.
  4. Assemble the topping: Spread the remaining 8 ounces of whipped topping over the chocolate pudding layer evenly. Sprinkle the halved Mini Reese’s, chocolate chips, peanut butter chips, and chopped peanuts on top. Drizzle the surface with chocolate syrup for extra richness and visual appeal.
  5. Chill to set: Refrigerate the assembled peanut butter lasagna for 3 to 4 hours to allow all layers to fully set. Once chilled and firm, cut into squares and serve chilled for a decadent, creamy dessert experience.

Notes

  • For best results, allow the cream cheese to come to room temperature before mixing to ensure smooth blending.
  • You can substitute Nutter Butter cookies with similar peanut butter sandwich cookies if unavailable.
  • Be gentle when folding in whipped topping to maintain the dessert’s light texture.
  • This dessert can be prepared a day in advance and stored covered in the refrigerator.
  • If you prefer a less sweet dessert, reduce powdered sugar slightly to taste.

Keywords: peanut butter dessert, no-bake dessert, peanut butter lasagna, layered dessert, chocolate pudding dessert

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