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 Time30 minutesmins
Chill Time1 hourhr
Total Time1 hourhr30 minutesmins
Keyword: Peanut Butter Lasagna Recipe
16ouncespeanut butter sandwich cookies
Cream Cheese Layer
8ouncecream cheese,softened to room temperature
Peanut Butter Layer
3.4ouncesinstant vanilla pudding
1cupcreamy peanut butter
½cuppeanut butter chips
8reserved whole peanut butter cookies,chopped into pieces
½cupcreamy peanut butter,melted
Grease a 9x13 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.
You'll use 22 cookies for the bottom crust layer plus save 8-10 cookies for the topping later.
One 16-ounce tub of whipped topping is enough for this whole recipe.
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.