Peanut Butter Lasagna will make you want to skip straight to dessert. So much chocolate, peanut butter and more make this luscious dessert recipe absolutely irresistible.
This easy no bake recipe looks so gorgeous and tastes even better. If you enjoyed our Oreo Lasagna and Chocolate Lasagna Recipe, this new recipe for Peanut Butter Lasagna will be a hit for sure!
With so many delicious layers, the hardest part will not be eating the whole pan! It is so amazing and the best dessert. I love peanut butter desserts and also make Peanut Butter No Bake Cookies Recipe.
Table of contents
Why We Love This Recipe
The cookie crust and rich filling make this recipe simply amazing. You can keep your kitchen cool with this no bake treat with a few easy steps. It is the best dessert and packed with tons of flavors.
It will be a hit at potlucks, parties and more.
What Supplies Do You Need?
- Food Processor – I use a food process to crunch up the cookies to make the crust on this recipe. If you don’t have one you can crush them in a zip lock bag with a rolling pin as well.
- Stand or Handheld Electric Mixer – This is needed to make the cream cheese fluffy in this recipe.
- 9X13 Baking Pan – This no bake dessert is layered in a 9X13 pan. You can use a 9X9 pan if you half the ingredients in this recipe.
Ingredients
- Nutter Butter Cookies. You can substitute Oreo Cookies instead.
- Melted Butter. Use real butter.
- Cream Cheese. Softened at room temperature so it is easier to blend.
- Peanut Butter. Creamy peanut butter gives it the smoothest texture.
- Powdered Sugar. You may need to sift to remove any lumps.
- Milk. This needs to be cold.
- Cool Whip. You can use store bought whipped topping or Homemade Whipped Cream Recipe.
- Chocolate Instant Pudding. Try homemade Chocolate Pudding for the chocolate pudding layer.
- Mini Reese’s Peanut Butter Cups. Cut in half.
- Mini Chocolate Chips, Peanut Butter Chips and Chocolate Syrup. These are optional but so delicious for topping.
Get the complete ingredients at the bottom of the page.
Variations
- Use any type of Nut Butter – This recipe would be delicious with any of your favorite types of nut butters. Almond butter, cashew butter or sunflower butter would all be delicious in this recipe instead of the peanut butter.
- Use whipped Cream – You can easily use whipped cream instead of the cool whip in this layered dessert.
- Use a Different Cookie – I love using Nutter Butters to make this crust for this peanut butter lasagna but it would be delicious with any of your favorite types of cookies. Oreos, Peanut Butter Oreos, Graham Crackers or Sugar Cookies would all be delicious for the crust in this recipe.
How to Make Peanut Butter Lasagna
Step 1. Begin by crushing the cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. Place the cookie crumbs in a large bowl and add the melted butter.
Step 2. Press the crumbs into the bottom of the pan. Then refrigerate while you work on the additional layers.
Step 3. Beat the cream cheese with a mixer until fluffy. Then add the peanut butter, milk, and powdered sugar. Mix until combined and smooth. Then stir by hand half of the cool whip.
Step 4. Then spread this mixture over the crust.
Step 5. Next, in a separate bowl, beat together the chocolate pudding with the milk until it starts to thicken. Then use a spatula to spread over the peanut butter layer. Place the dessert in the refrigerator for 15-20 minutes.
Step 6. Then spread the remaining whipped topping over the top.
Step 7. Finally, drizzle with the chocolate syrup. Sprinkle the Reese’s, chocolate chips and peanut butter chips over the top.
Step 8. Allow the dessert to set. Put in the freezer for 1 hour, or the refrigerator for 4 hours. Then cut and serve.
Expert Tips
- Make sure to freeze or refrigerate before serving. – Place in the freezer for 1 hour or fridge for 4 hours before cutting and serving. This will help to cut clean slices. Don’t skip this step as this works like a charm every time.
- Use a plastic knife to cut. – This may sound weird but I have found that a plastic knife works the best for cutting and serving this dessert. It makes the best clean lines and the desserts doesn’t stick to it as much.
- Use a Food Processor – Make sure you have a food processor to crush the nutter butter cookies. I prefer the cookies to be crushed into fine crumbs as they mix easier. However, if you don’t have a food processor, you can also crush the cookies in a ziplock bag with a rolling pin.
- Don’t you all natural peanut butter. – I have found that all natural peanut butter doesn’t mix as well with the cream cheese as the other options. Natural peanut butter has a tendency to separate as it sits which could cause excess oil on the dessert.
Frequently Asked Questions
I cut and serve this cake just like I would any other cake recipe. As long as it has been frozen or refrigerated, it cuts into perfect pieces every time.
Cover the leftovers with aluminum foil and store in the refrigerator for up to 3-4 days. You can cover with a lid for the 9X13 pan or use plastic wrap to seal as tightly as possible.
Yes, this dessert can easily be made the day before serving. I actually prefer to prepare it the night before so that it has plenty of time to harden in the refrigerator.
More Easy Peanut Butter Desserts
- Chocolate Covered Peanut Butter Balls Recipe
- 4 Ingredient Chocolate Peanut Butter Cookies Recipe
- No Bake Chocolate Peanut Butter Bars
- Peanut Butter Fluff Recipe
- Reese’s Peanut Butter Cup Cookies
- Deep Fried Peanut Butter Cups
More Dessert Lasagnas
- Chocolate Brownie Lasagna Recipe
- Pumpkin Lasagna Dessert Recipe
- Strawberry Lasagna Recipe
- Olive Garden Chocolate Brownie Lasagna
Try this easy and decadent Chocolate Peanut Butter Lasagna. Don’t forget to come back and leave a comment and star recipe rating.
Peanut Butter Lasagna
Ingredients
- 1 pkg of Nutter Butter Cookies 16 oz
- 1/2 cup Melted Butter
- 8 ounce package cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 Tablespoons cold milk
- 16 ounce cool whip divided
- (2) 3.9 oz. Chocolate instant pudding
- 3 cups cold milk
- 1 cup Mini Reese’s cut in half
- Chocolate chips option for topping
- Peanut Butter chips option for topping
- Chocolate Syrup optional for topping
Instructions
- Begin by crushing the cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the cookies have turned into fine crumbs, you are done.
- Place the cookie crumbs to a large bowl. Stir in the melted butter and use a fork to incorporate the butter into the cookie crumbs.
- When the butter is distributed, transfer the mixture to a 9×13 inch baking dish. Press the crumbs into the bottom of the pan. Then place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a hand mixer until light and fluffy. Add in the peanut butter, 2 Tablespoons of milk, and powder sugar.
- Mix until the ingredients are well combined. Then stir in by hand half of the cool whip. Then spread this mixture over the crust in the 9X13 pan.
- Next in a separate bowl, beat together the chocolate instant pudding with the 3 cups cold milk until the pudding starts to thicken. Use a spatula to spread the mixture over the previous peanut butter layer.
- Place the dessert in the refrigerator for 15-20 minutes to allow the pudding to thicken some more.
- Then spread the remaining Cool Whip over the top. Drizzle the top with the chocolate syrup and sprinkle the Reese’s, chocolate chips and peanut butter chips evenly over the top.
- Place in the freezer for 1 hour, or the refrigerator for 4 hours before cutting and serving. Enjoy!
