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

Scale

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