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Peanut Butter Lasagna

close up shot of a slice of Peanut Butter Lasagna topped with crushed nutter butter cookies and garnished with melted peanut butter on a plate
This easy peanut butter lasagna is a classic no-bake dessert that peanut butter fans will love. With a layer of crunchy peanut butter cookies, rich layers of fluffy peanut butter filling, and whipped topping, it's a simple favorite that you can't resist!
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Table of Contents
  1. PEANUT BUTTER LASAGNA INGREDIENTS
  2. HOW TO MAKE THIS PEANUT BUTTER LASAGNA RECIPE
  3. HOW TO SERVE
  4. MORE RECIPES YOU’LL LOVE
  5. JUMP TO RECIPE

This rich, creamy no-bake peanut butter lasagna is totally decadent and irresistible! A crust of peanut butter cookies is topped with pudding, a cheesecake mix, and whipped topping and then drizzled in melted peanut butter for a rich and decadent dessert that will become a favorite.

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

PEANUT BUTTER LASAGNA INGREDIENTS

You’ll need:

For the Crust

  • 1 (16-ounce) package of peanut butter sandwich cookies (Nutter Butters or generic)

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) package of 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 and Pudding Layer

  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1½ cups whole milk
  • 1 cup of peanut butter
  • 1 cup Cool Whip 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

SUBSTITUTIONS AND ADDITIONS

PEANUT BUTTER CUPS: Chop mini Reese’s peanut butter cups to add on top of your peanut butter dessert.

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

PEANUTS: Add a few chopped peanuts on top of this peanut butter cookie lasagna 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.

WHIPPED CREAM: You can either use store-bought Cool Whip or check out our recipe for homemade stabilized whipped cream.

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.

STEP TWO: Spread a single layer of peanut butter cookies to fill the bottom of the pan. You should need about 22 cookies and then you can reserve the remainder to use with the topping.

STEP THREE: Cream together cream cheese, powdered sugar, and 1 cup whipped topping with an electric mixer.

PRO TIP:

Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese layer.

STEP FOUR: Spread in an even layer over the peanut butter cookie base. Place in the freezer to chill for 15 minutes.

STEP SEVEN: Whisk together vanilla instant pudding mix and milk until it begins to thicken.

STEP EIGHT: Use the whisk or a hand beater to mix peanut butter and an additional cup of whipped topping into the pudding mixture.

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

STEP TEN: Gently top with remaining whipped topping.

STEP ELEVEN: Sprinkle with peanut butter chips, crushed peanut butter cookies, and melted peanut butter.

STEP TWELVE: Chill in the refrigerator for 30 minutes or freezer for 15 minutes before serving.

HOW TO SERVE

If you are a chocolate and peanut butter lover, drizzle chocolate sauce or sprinkle mini chocolate chips along with the peanut butter chips to the top. Serve with a scoop of our no-churn vanilla ice cream for a heavenly dessert.

STORAGE

FRIDGE: You can cover and store in the refrigerator for up to three days covered in plastic wrap or in an airtight container. 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.

You’ll love this delicious, creamy peanut butter lasagna. It’s so easy to make thanks to no baking required! Rich peanut butter flavor and rich creamy pudding fills the layers of this delicious dessert.

FREQUENTLY ASKED QUESTIONS

Can I use crunchy peanut butter or should it be smooth peanut butter?

This dessert lasagna recipe calls for creamy peanut butter but there is no reason you couldn’t use crunchy peanut butter.

Can I freeze this recipe?

You can freeze this sweet treat for up to a month, but we recommend waiting to add the marshmallows on top until right before you are ready to serve.

Can I make this ahead of time?

This recipe is actually best if you make it ahead of time and let it chill to make sure all of the layers are set.

MORE RECIPES YOU’LL LOVE

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close up shot of a slice of Peanut Butter Lasagna topped with crushed nutter butter cookies and garnished with melted peanut butter on a plate

Peanut Butter Lasagna

5 from 1 vote
This easy peanut butter lasagna is a classic no-bake dessert that peanut butter fans will love. With a layer of crunchy peanut butter cookies, rich layers of fluffy peanut butter filling, and whipped topping, it's a simple favorite that you can't resist!
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings 16

Ingredients
  

Crust

  • 16 ounces peanut butter sandwich cookies

Cream Cheese Layer

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

Peanut Butter Layer

  • 3.4 ounces instant vanilla pudding
  • cups whole milk
  • 1 cup creamy peanut butter
  • 1 cup whipped topping

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. 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.

Notes

TIP: You’ll use 22 cookies for the bottom crust layer plus save 8-10 cookies for the topping later.
TIP: One 16-ounce tub of whipped topping is enough for this whole recipe. 
TIP: Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese layer.

Nutrition

Calories: 491kcal | Carbohydrates: 52g | Protein: 10g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 368mg | Potassium: 251mg | Fiber: 2g | Sugar: 33g | Vitamin A: 241IU | Calcium: 64mg | Iron: 1mg
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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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