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Peanut Butter Lasagna

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Sliced Peanut Butter Lasagna
This easy peanut butter lasagna is a classic no-bake dessert that everyone loves. With a layer of crunchy peanut butter cookies, creamy rich layers of pudding and cream cheese, and whipped topping, it's a simple favorite that you can't resist!
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This post is sponsored by Mirum, but opinions expressed are my own.

This rich, creamy no-bake peanut butter lasagna is totally decadent and irresistible! Peanut butter cookies make the perfect crunchy base for this dessert. Layers cream cheese, peanut butter, pudding, peanut butter chips, and whipped topping make this a favorite!

Love easy no-bake desserts? Try our no-bake cherry cheesecake or chocolate lasagna as well to satisfy your sweet tooth.

A piece of cake on a plate, with Peanut Butter and Cream

MORE DESSERT RECIPES
Lemon Lasagna | No Bake Peanut Butter Bars


I absolutely love food — time spent in the kitchen and gathered around our dining table is a big deal in our family. Unfortunately, I’ve skipped plenty of my favorites in the last few years because of dealing with heartburn. Not anymore!

A person sitting at a table with a vase of flowers

I’m being proactive by treating heartburn daily with an Target up&up Omeprazole Orally Disintegrating Tablets. It melts in your mouth, with no water needed in a pleasant strawberry flavor. You take one in the morning to head off issues before they start. They could be a great option for you if you frequently suffer heartburn two or more days a week.

Food on a table, with Cream and Cheese

You can pick up Target up&up Omeprazole Orally Disintegrating Tablets in store or online during your next Target shopping trip.

Please note: use as directed for 14 days to treat frequent heartburn (occurring 2 or more days a week). May take 1-4 days for full effect. Not intended for immediate reliefBe sure to check with your doctor about what’s right for you.

PEANUT BUTTER LASAGNA INGREDIENTS

Flavor

You will need…

For the crust:

1 16-ounce package of peanut butter sandwich cookies

PRO TIP: You’ll use 22 cookies for the bottom crust layer plus save 8-10 cookies for the topping later.

For the cream cheese layer:

  • 1 8-ounce cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 cup whipped topping

PRO TIP: One 16-ounce tub of whipped topping is enough for this whole recipe.

For the peanut butter layer:

  • 1 3.4-ounce box instant vanilla pudding
  • 1 ½ cups whole milk
  • 1 cup creamy peanut butter
  • 1 cup whipped topping

For 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

SUBSTITUTIONS AND ADDITIONS

PEANUT BUTTER CUPS: Chop mini peanut butter cups to add on top.

DRIZZLE: You could add chocolate syrup to this dessert to make it even more decadent.

PEANUTS: Add a few chopped peanuts on top before serving.

CRUST: We love the peanut butter cookies for this dessert, but you could also use a classic graham cracker crust or chocolate crust as well.

kitchen tools you actually need

HOW TO MAKE THIS PEANUT BUTTER LASAGNA RECIPE

STEP ONE: Grease a 9×13 glass baking dish and set aside.

A tray of food, with Peanut Butter and Cream

STEP TWO: 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.

A plate of food on a table, with Butter and Cream

STEP THREE: Cream together cream cheese, powdered sugar, and 1 cup whipped topping. Spread evenly over the peanut butter cookie base. Place in the freezer to chill for 15 minutes.

A tray of food, with Peanut Butter

STEP FOUR: 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.

A cup of coffee on a table, with Peanut Butter and Cream

STEP FIVE: Spread peanut butter mixture over the chilled cream cheese layer and place baking dish into the freezer for an additional 15 minutes to chill.

Peanut Butter and Laser

STEP SIX: 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.

A person holding a tray of food, with Nut Butter

STORAGE

FRIDGE: You can cover and store in the refrigerator for up to three days. The cookie crust layer will start to soften after a few hours.

FREEZER: You can store in the freezer in a freezer-safe container for up to three months. Just defrost in the fridge before serving.

A pile of fries

You’ll love this delicious, creamy peanut butter lasagna. It’s so easy to make thanks to the no-bake layers! A crust of peanut butter cookies is topped with pudding, a cheesecake mix, and then topped with whipped topping and drizzled in melted peanut butter for a rich and irresistible dessert that will become a favorite.

More Recipes to Try

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Sliced Peanut Butter Lasagna

Peanut Butter Lasagna

5 from 1 vote
This easy peanut butter lasagna is a classic no-bake dessert that everyone loves. With a layer of crunchy peanut butter cookies, creamy rich layers of pudding and cream cheese, and whipped topping, it’s a simple favorite that you can’t resist!
Prep Time 30 minutes
Total Time 30 minutes
Servings 16

Ingredients
  

For the crust:

  • 1 16- ounce package of peanut butter sandwich cookies

For the cream cheese layer:

  • 1 8- ounce cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 cup whipped topping

For the peanut butter layer:

  • 1 3.4- ounce box instant vanilla pudding
  • 1 ½ cups whole milk
  • 1 cup creamy peanut butter
  • 1 cup whipped topping

For the 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

Instructions
 

  • Grease a 9×13 glass baking dish and set 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 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 peanut butter mixture over the chilled cream cheese layer and place 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.

Nutrition

Calories: 340kcal | Carbohydrates: 29g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 21mg | Sodium: 246mg | Potassium: 228mg | Fiber: 2g | Sugar: 24g | Vitamin A: 265IU | Calcium: 65mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Gloria says

    5 stars
    This is one of our family’s favorite desserts – rich, creamy, delicious! I love how easy it is to make as well. Definitely a winner! (And I LOVE ODT, it’s all we use!)

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