Peanut Butter Lasagna Recipe
Introduction
This Peanut Butter Lasagna is a rich, no-bake dessert layered with creamy peanut butter, chocolate pudding, and a crunchy cookie crust. It’s perfect for peanut butter lovers looking for a quick yet indulgent treat to share with family and friends.
Ingredients
- 16 ounces Nutter Butter Cookies
- 1/3 cup melted butter
- 8 ounces cream cheese (room temperature)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 tablespoons milk
- 8 ounces whipped topping (thawed)
- 2 boxes (3.9 ounces each) instant chocolate pudding
- 2 2/3 cups milk
- 8 ounces whipped topping (thawed)
- 1 cup Mini Reese’s (halved)
- ½ cup chocolate chips
- ½ cup peanut butter chips
- ¼ cup chopped peanuts
- Chocolate syrup (for drizzling)
Instructions
- Step 1: To make the crust, place the Nutter Butter cookies in a food processor or blender and process until you have fine crumbs. Alternatively, place cookies in a zip-top bag, seal, and crush with a mallet or rolling pin.
- Step 2: Mix the cookie crumbs with the melted butter and press firmly into the bottom of a 9×13-inch baking dish. Set aside.
- Step 3: For the peanut butter layer, add the cream cheese, peanut butter, powdered sugar, and 2 tablespoons milk to a mixing bowl. Beat with an electric mixer until smooth and well combined.
- Step 4: Fold in 8 ounces of whipped topping gently by hand, then spread this mixture evenly over the prepared cookie crust.
- Step 5: To make the chocolate layer, whisk together the instant chocolate pudding mixes and 2 2/3 cups milk in a large bowl. When the pudding thickens, spread it carefully over the peanut butter layer.
- Step 6: Refrigerate the layered dessert for 15 minutes to allow the pudding to firm up slightly.
- Step 7: Spread the remaining 8 ounces of whipped topping over the pudding layer.
- Step 8: Sprinkle the top with halved Mini Reese’s, chocolate chips, peanut butter chips, and chopped peanuts. Drizzle with chocolate syrup for an extra touch.
- Step 9: Refrigerate the assembled dessert for 3 to 4 hours until fully set before cutting and serving.
Tips & Variations
- For extra crunch, press some chopped peanuts into the crust before adding the peanut butter layer.
- Use crunchy peanut butter for a more textured peanut butter layer.
- You can substitute Nutter Butter cookies with Oreo crumbs or graham cracker crumbs for a different base flavor.
- If mini Reese’s are unavailable, chop regular Reese’s peanut butter cups into small pieces instead.
Storage
Store the peanut butter lasagna covered in the refrigerator for up to 3 days. To reheat, serve chilled or let it sit at room temperature for 10 minutes before serving to soften the layers slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert ahead of time?
Yes, this dessert actually tastes better after sitting for a few hours or overnight, allowing all the layers to meld together perfectly.
Can I freeze peanut butter lasagna?
It is best enjoyed fresh or chilled, but you can freeze it for up to one month. Thaw it overnight in the refrigerator before serving to maintain texture and flavor.
Print
Peanut Butter Lasagna Recipe
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
Description
Peanut Butter Lasagna is a no-bake layered dessert combining a buttery cookie crust, creamy peanut butter filling, rich chocolate pudding, and topped with whipped cream and a variety of chocolate and peanut garnishes. This indulgent treat is perfect for peanut butter and chocolate lovers looking for a quick, easy, and delicious dessert that sets in the refrigerator.
Ingredients
Crust
- 16 ounces Nutter Butter Cookies
- 1/3 cup melted butter
Peanut Butter Layer
- 8 ounces cream cheese, room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 tablespoons milk
- 8 ounces whipped topping, thawed
Chocolate Layer
- 2 boxes (3.9 ounces each) instant chocolate pudding mix
- 2 2/3 cups milk
Topping
- 8 ounces whipped topping, thawed
- 1 cup Mini Reese’s, halved
- ½ cup chocolate chips
- ½ cup peanut butter chips
- ¼ cup chopped peanuts
- Chocolate syrup, for drizzling
Instructions
- Prepare the crust: Add the Nutter Butter cookies to a food processor or blender and pulse until you have fine crumbs. Alternatively, place the cookies in a sealed zip-top bag and crush them with a mallet or rolling pin.
- Form the crust: Mix the cookie crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust layer. Set aside.
- Make the peanut butter layer: In a mixing bowl, combine the cream cheese, creamy peanut butter, powdered sugar, and milk. Beat with an electric mixer until the mixture is smooth and well combined.
- Fold in whipped topping: Gently fold the whipped topping by hand into the peanut butter mixture to maintain lightness. Spread this peanut butter mixture evenly over the prepared crust.
- Prepare the chocolate pudding layer: In a large bowl, whisk together the instant chocolate pudding mix and milk until smooth and slightly thickened.
- Layer the pudding: Spread the chocolate pudding evenly over the peanut butter layer. Place the dish in the refrigerator for 15 minutes to allow the pudding layer to firm up slightly.
- Add the final whipped topping: Spread the remaining whipped topping evenly over the pudding layer to create a creamy top layer.
- Garnish: Sprinkle the halved Mini Reese’s, chocolate chips, peanut butter chips, and chopped peanuts evenly over the whipped topping. Drizzle chocolate syrup over the top for extra flavor and visual appeal.
- Set the lasagna: Refrigerate the assembled dessert for 3 to 4 hours, or until fully set and firm enough to cut into squares.
- Serve: Once set, cut into squares and serve chilled. Enjoy this rich, creamy peanut butter and chocolate layered dessert!
Notes
- This dessert is best served chilled and stored in the refrigerator to maintain its layers and texture.
- Make sure the cream cheese is at room temperature for easier mixing and a smoother peanut butter layer.
- Use a sturdy 9×13 baking dish for easier layering and even setting.
- Feel free to substitute whipped topping with homemade whipped cream if preferred.
- This no-bake recipe requires refrigeration time, so plan accordingly for at least 4 hours of chilling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Peanut Butter Lasagna, no bake dessert, peanut butter dessert, chocolate peanut butter, layered dessert, easy dessert, Nutter Butter dessert
