If you’ve ever wished your favorite peanut butter whiskey came in dessert form — this is it.
This No-Bake Skrewball Whiskey Lasagna layers all the best things: creamy peanut butter filling, boozy chocolate pudding, fluffy whipped topping, and a buttery graham cracker crust. It’s rich, playful, and surprisingly easy to make — no oven, no stress, and it slices beautifully once chilled.
Ingredients You’ll Need
Ingredient Notes
- Use full-fat butter. It helps the graham cracker crust hold together better once chilled.
- Opt for very cold whole milk—avoid skim or plant-based milks in this recipe since they don’t thicken the same way.
- Use a commercial creamy peanut butter (Peter Pan, JIF, Skippy) — natural peanut butters with excess oil can interfere with setting and texture.
- Be sure the cream cheese is truly softened to room temperature. If it’s too cold, lumps or separation may occur.
- Sift the powdered sugar so you don’t end up with gritty bits.
Tip: When it comes to Skrewball, less is more. Adding too much whiskey might sound fun, but alcohol interferes with how instant pudding thickens. Go past that ¼ cup, and your pudding layer will stay soft and won’t set properly — turning your lasagna into a boozy puddle instead of clean slices.
The Layers That Make It Work
1. The Crust
A graham cracker base gives this dessert its structure. The key is pressing it down firmly until it feels like compact wet sand. That pressure helps it stay together once sliced. Freezing it for about 10 minutes while you make the next layer locks everything in place.
2. The Peanut Butter Cheesecake Layer
This is where the creaminess comes in. Once the cream cheese, peanut butter, and powdered sugar are smooth, gently fold in the whipped topping until the mixture is light and mousse-like.
3. The Chocolate Pudding Layer
This is where the Skrewball magic happens. Instant chocolate pudding thickens beautifully when whisked with very cold whole milk, but alcohol changes that slightly. That’s why sticking to just ¼ cup of Skrewball whiskey is key.
After whisking, chill the pudding for 15 minutes before layering. It should feel thick but spreadable.
4. The Whipped Topping & Garnish
The final layer seals it all together. Spread the whipped topping gently so you don’t disturb the chocolate layer beneath. Then, scatter halved mini Reese’s cups across the top — they add crunch, color, and that over-the-top peanut butter energy this dessert deserves.
Storage Instructions
To store, refrigerate covered for up to three days. For longer, you can freeze (tightly wrapped) for up to two months, then fully thaw in fridge before slicing. Give a little time so the layers regain proper firmness before slicing.
Skrewball Lasagna
Ingredients
- 1¾ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- ½ cup creamy peanut butter, Peter Pan brand
- 1 cup powdered sugar, sifted
- 16 ounces whipped topping, thawed (divided into 6 ounces, 2 ounces, and 8 ounces) (Cool Whip brand)
- 7.8 ounces instant chocolate pudding, Jell-O brand (two 3.9-ounce boxes)
- 2 ¾ cups whole milk, very cold
- ¼ cup Skrewball peanut butter-flavored whiskey
- 7.6 ounces mini Reese’s peanut butter cups, cut in half (these come already unwrapped in the bag)
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the crumbs come together like the texture of wet sand. Press the graham cracker mixture into the bottom of a 9×13 baking dish. Be sure to pack the crust tightly and into an even layer. Place the crust into the freezer for 5-10 minutes to firm up while you prepare the remaining layers.
- In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, and sifted powdered sugar, using a handheld mixer on medium speed, for 1-2 minutes or until smooth and fluffy.
- Fold 6 ounces (¾ of an 8-ounce tub, reserving the remaining 2 ounces for the chocolate pudding layer) of the thawed whipped topping into the cream cheese mixture until fully combined and no streaks of whipped topping remain.
- Remove the crust from the freezer, and using an offset spatula, spread the cream cheese mixture into an even layer over the graham cracker crust layer. Return the dish to the freezer to firm up while you prepare the chocolate pudding layer.
- In a separate large mixing bowl, whisk together the instant chocolate pudding, whole milk, and Skrewball whiskey until smooth, and the pudding starts to thicken. Fold in 2 ounces (the remaining ¼ of an 8-ounce tub from the cream cheese layer) of thawed whipped topping into the chocolate pudding mixture until no white streaks remain. Place the bowl of chocolate pudding into the refrigerator for 10-15 minutes to firm up. Once firm, remove the 9×13 dish from the freezer and spread the chocolate pudding evenly over the cream cheese layer.
- Lastly, using an offset spatula, gently spread the remaining 8 ounces of thawed whipped topping over the chocolate pudding layer, being very careful not to mix the layers.
- Garnish the top of the Skrewball lasagna with the mini Reese’s cups that have been cut in half.
- Refrigerate the Skrewball lasagna for at least 6 hours, or up to overnight, to allow all the layers to firm up well before slicing and serving.
Notes
- If you plan to freeze this Skrewball lasagna, you can assemble it in a disposable aluminum 9×13 pan. This will free up your glass or metal 9×13 baking pans, and you can easily wrap the disposable pans in plastic wrap, followed by a piece of aluminum foil.
- I find it best to use whole milk for the chocolate pudding layer. It thickens up the best with the added alcohol in the mixture.
- Lactose-free, skim milk, and dairy alternatives do not thicken the instant pudding well at all.
- Be sure to use a commercial brand of creamy peanut butter (such as Peter Pan, JIF, or Skippy) for best results. The natural peanut butters have too much excess oils in them and do not work well when mixed with cream cheese.
Nutrition
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