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peanut butter lasagna recipe
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Peanut Butter Lasagna

Layers of cookies, creamy peanut butter, and chocolate pudding! This no bake dessert might look a little intimidating when you see the instructions, but it's so easy! You just mix each layer together and then refrigerate!
Course Dessert
Cuisine American
Keyword easy dessert recipes, no bake dessert recipes
Prep Time 20 minutes
Chill Time 4 hours
Servings 12
Calories 621kcal

Ingredients

For the crust:

  • 16 ounces packaged 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 into a 9x13 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 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 10 minutes.

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.
  • Refrigerator for 3-4 hours to set before cutting.

Video

Notes

You may swap the Nutter Butters for any type of packaged cookie, such as Oreos, graham crackers, or Nilla Wafers. 
Store tightly covered in the refrigerator for up to 5 days. 

Nutrition

Serving: 1slice | Calories: 621kcal | Carbohydrates: 51g | Protein: 15g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 45mg | Sodium: 369mg | Potassium: 386mg | Fiber: 3g | Sugar: 44g | Vitamin A: 557IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg