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This Peanut Butter Lasagna is a delightful no-bake dessert that combines rich peanut butter flavor with creamy layers and a crunchy cookie crust. It’s perfect for special occasions or any time you want an indulgent treat without turning on the oven.
I first made this for a family potluck and it disappeared faster than I expected. Now it’s become a go-to dessert whenever we need something impressive but easy.
Ingredients
- Peanut butter sandwich cookies for the crust: their texture holds up well and adds a sweet, buttery flavor
- Cream cheese softened to room temperature for the middle layer: it balances the peanut butter with a slight tang
- Powdered sugar: adds sweetness and smoothness to the cream cheese layer
- Whipped topping: provides lightness and fluffiness to multiple layers
- Instant vanilla pudding mix: creates a soft but stable peanut butter layer when combined with milk
- Creamy peanut butter: gives the dessert its signature rich and nutty taste
- Peanut butter chips for topping: add a little extra bite and variation in texture
- Extra peanut butter cookies chopped for crunch in the topping
- Melted creamy peanut butter drizzled on top: for a perfect finishing touch
Instructions
- Spoon the Crust:
- Grease a 9 by 13 inch glass baking dish thoroughly so your lasagna will release easily. Lay down a single tight layer of peanut butter sandwich cookies to cover the bottom. You should use about 22 cookies for a full layer and keep extras for topping later.
- Cream Cheese Layer:
- In a bowl combine softened cream cheese, powdered sugar, and one cup of whipped topping. Beat gently until smooth and creamy with no lumps remaining. Spread this mixture evenly over the cookie crust. Pop it into your freezer for about 15 minutes to let it set up firm but still scoopable.
- Prepare the Peanut Butter Layer:
- Whisk together vanilla pudding powder and whole milk vigorously until it begins to thicken slightly, usually a couple minutes. Then fold in creamy peanut butter and one cup of whipped topping. Use either a whisk or hand mixer to ensure the mixture is light and fluffy.
- Assemble the Peanut Butter Layer:
- Spread this peanut butter pudding layer evenly over the chilled cream cheese layer. Return the dish to the freezer for another 15 minutes to help keep each layer distinct and firm.
- Final Topping and Chill:
- Gently spread the remaining whipped topping over the peanut butter layer like a cloud. Sprinkle peanut butter chips and the chopped peanut butter cookies on top for crunch and sweetness. Drizzle with melted creamy peanut butter for that beautiful peanut butter drizzle effect. Place the entire dish in the refrigerator for 30 minutes to chill and allow flavors to meld. If you are short on time, freezing for 15 minutes works too but chilling improves texture.
This recipe’s star is definitely the peanut butter. I love the way the creamy peanut butter paired with the crunchy cookies creates a complex texture and taste that feels like a special treat but is so simple to make. Watching my kids’ eyes light up when I bring this out always makes me smile and reminds me of my own childhood love for peanut butter desserts.
Storage Tips
Store leftovers covered tightly in the refrigerator for up to three days. Because this dessert softens slightly over time, you can firm it up again by chilling it in the freezer for 15 to 20 minutes before serving. Avoid leaving it out at room temperature for more than two hours to keep the whipped topping fresh.
Ingredient Substitutions
Feel free to swap the peanut butter sandwich cookies with any chocolate or vanilla wafer if you prefer a different base, but the classic peanut butter cookie adds authenticity here. You can substitute reduced-fat cream cheese for a lighter version, though this will slightly affect richness. If you want a nut-free version, consider sunflower seed butter and a suitable cookie alternative.
Serving Suggestions
Serve chilled straight from the refrigerator or frozen lightly for a cool treat on a hot day. A drizzle of melted chocolate or a sprinkle of chopped peanuts on top makes a lovely garnish addition. Pair with fresh berries for a slight contrast and brightness to the richness.
Enjoy making this simple yet impressive dessert that brings everyone back for seconds.
FAQs about Recipes
- → What type of cookies are best for the crust?
Peanut butter sandwich cookies work best, providing a sturdy yet flavorful base.
- → Can I use a different nut butter?
While peanut butter is key here, creamy almond or cashew butter can be substituted for a unique twist.
- → How long should I chill the layers?
Chilling each layer in the freezer for 15 minutes helps set the dessert before adding the next layer, ensuring firm, distinct layers.
- → Is there a substitute for instant vanilla pudding?
You can use homemade vanilla custard or pastry cream as a creamy alternative if preferred.
- → How should this dessert be stored?
Keep it covered in the refrigerator and consume within 2-3 days for optimal freshness and texture.