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This no bake Peanut Butter Lasagna is made 4 dreamy layers – Nutter Butter cookies, chocolate pudding, peanut butter cheesecake, and whipped topping. We went a little crazy topping it off with peanut butter cups, chocolate chips, and a drizzle of chocolate syrup.
This Ones a Show Stopper
If you, like me, are an absolute peanut butter nut (see what I did there?), this little no bake dessert is the one for you.
Not only do we have the glorious, crispity crunchity Nutter Butter crust layer, we also have a creamy dreamy peanut butter cheesecake (also no bake, also easy) layer.
For good measure, we toss in some chocolate pudding, top it off with whipped topping, and then pile on the toppings.
Honestly, this one is just a dream come true for dessert lovers in general, but especially the peanut butter chocolate type of dessert lover.
Four ridiculously good layers that come together without turning on the oven. It’s the kind of dessert that disappears fast and has everyone asking for the recipe.
Real talk: This peanut butter lasagna looks way more complicated than it actually is. You’re basically just mixing things in bowls and layering them in a pan. The hardest part is waiting for it to set up in the fridge, but trust me, it’s worth every minute of that torture.
3 Reasons You’ll Love This Recipe:
- It’s actually easy. No baking, no complicated techniques – just mix, layer, and chill. Perfect for when you need a show-stopper dessert but don’t want to stress about it.
- Feeds a crowd without being overwhelming. This recipe makes a full 9×13 pan using ingredients you can grab at any grocery store and without turning on the oven. No specialty items, no fancy techniques.
- Everyone loves it. Seriously, I’ve never met someone who doesn’t go crazy for the chocolate and peanut butter combo.
Ingredients Needed:
The crust is made with crushed Nutter Butter cookies and melted butter.
For the peanut butter layer, you’ll need whipped topping, peanut butter, cream cheese, powdered sugar, and milk.
Whip up a simple chocolate pudding using instant pudding mix and milk. Easy peasy!
We top it all off with whipped topping, a drizzle of chocolate syrup, and a sprinkle of Reese’s cups, chocolate chips, peanut butter chips, and peanuts.
See the recipe card for full information on ingredients and quantities.
Swaps & Tips:
Cookie crust options: Nutter Butters are my favorite, but Oreos give you that cookies-and-cream vibe, and graham crackers make it a little lighter.
Pudding alternatives: We’re using instant pudding, but the cook and serve kind will work as well. Just follow the directions on the box.
Make it smaller: Cut the recipe in half and use an 8×8 pan if you’re cooking for fewer people.
Cutting clean slices: Dip your knife in warm water and wipe it clean between cuts. Game changer.
4 Easy Steps:
Press the Nutter Butter mixture into a 9×13 baking dish to form the crust. No need to bake it!
Beat together the ingredients for the peanut butter layer and spread that over the crust.
Mix together the chocolate pudding, let it firm up for a couple of minutes, and then spread that over the peanut butter cheesecake layer.
Top it off with a layer of whipped cream and a hefty sprinkle of Reese’s cups, peanut butter chips, peanuts, and chocolate chips. Drizzle on some chocolate syrup.
Helpful Tip!
Storage & Freezing Instructions:
Refrigerator: Keeps for 4-5 days covered tightly with plastic wrap
Freezer: Wrap tightly and freeze for up to 1 month (thaw overnight in the fridge before serving)
Make-ahead tip: Layer everything together in advance, but add the toppings just before serving for the best presentation
Recipe FAQs:
Sure! If you’ve got a homemade recipe that you prefer over the store bought Cool Whip you’re welcome to use it.
Yep! We like Nutter Butters since they add extra peanut butter flavor but Oreo Cookies, Graham crackers, Nilla Wafers, are all acceptable substitutes. Any kind of crushed cookie crust will work here.
MOre Peanut Butter Desserts
- Peanut Butter Oatmeal Chocolate Chip Cookies: Soft, chewy, thick, amazing.
- Peanut Butter Candy Bars: Skip the packaged candy and make your own!
- Peanut Butter Blondies: One of the easiest recipes ever!
- Peanut Butter Sheet Cake: This one is a favorite in my house!
- Peanut Butter Stuffed Cookies: Giant cookies stuffed with peanut butter balls!
- Peanut Butter Banana Dog Treats: Our pups love peanut butter too.
- Air Fryer Peanut Butter Cookies: Cookies in the air fryer instead of the oven!
Peanut Butter Lasagna
Ingredients
For the crust:
- 16 ounces Nutter Butter Cookies
- 1/3 cup melted butter
For the 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
For the chocolate layer:
- 2 boxes (3.9 ounces each) instant chocolate pudding
- 2 2/3 cup milk
For assembly:
- 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
To make the crust:
- Add the cookies to a food processor or blender and process until you have fine crumbs. Alternately, place cookies in a zip top bag, seal, and crush with a mallet or rolling pin.
- Mix the cookie crumbs with the melted butter and press firmly into a 9×13 baking dish. Set aside.
To make the peanut butter layer:
- Add the cream cheese, peanut butter, powdered sugar, and milk to a mixing bowl and beat with an electric mixer until well combined and smooth.
- Fold in the whipped topping by hand.
- Spread the peanut butter mixture carefully over the prepared crust.
To make the chocolate layer:
- Add the instant pudding and milk to a large bowl and mix well to combine.
- When pudding is smooth and has thickened slightly, spread over the peanut butter layer.
- Place in the refrigerator for 15 minutes to firm up.
To assemble:
- Spread the whipped topping over the pudding.
- Sprinkle the dish with the Reese’s, chocolate chips, peanut butter chips, peanuts, and drizzle with the chocolate syrup.
- Refrigerate for 3-4 hours to set before cutting and serving.
Brittany says
Perfect dessert for parties!! Everyone raved about it!
Karly Campbell says
Thank you, Brittany! I’m so glad it was a big hit! 🙂
Michelle K Drozdibob says
Just made this over the weekend. So delicious! I just topped mine with chocolate shavings.
Sabrina says
yep, peanut butter works for me too, desert (or dessert) island or not and with all of these other things in a “lasagna” even better, thank you!
Renee Bennett says
How much milk is “2 ?” Was the question mark a mistake and it’s only 2 cups?
Karly says
Ah, sorry about that! My blog always eats the 1/3 or 2/3 number for some reason. It should be 2 and 2/3 cup milk. I’ve fixed it. 🙂