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+ servings

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!
Prep Time 30 mins
Chill Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 16
Calories 491 kcal

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 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.

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

Sodium: 368mgCalcium: 64mgVitamin A: 241IUSugar: 33gFiber: 2gPotassium: 251mgCholesterol: 20mgCalories: 491kcalTrans Fat: 1gMonounsaturated Fat: 9gPolyunsaturated Fat: 6gSaturated Fat: 11gFat: 28gProtein: 10gCarbohydrates: 52gIron: 1mg