This peanut butter cookie lasagna recipe will have peanut butter lovers jumping for joy! Crunchy peanut butter sandwich cookies, creamy layers, and Reese’s peanut butter cups – every bite is perfectly decadent!
Where are all my fellow peanut butter fans? You need to make this amazing dessert as soon as possible! I am absolutely obsessed with it, and I think you will be too!
Why You’ll Love This Nutter Butter Lasagna
- Four, yes four layers of peanut butter goodness. Peanut butter cookie crust, peanut butter pudding, chocolate peanut butter drizzle, and peanut butter cups. Sublime!
- For this version, you don’t even need crushed cookies; simply layer them in the pan. One less step, and one less bowl to wash!
- You can make it ahead of time, so it’s perfect for busy days and special occasions.
- It’s the perfect blend of sweet & salty, is utterly rich and creamy, and is both comforting and cold & refreshing. Peanut butter perfection in a pan!
The first time I made this dessert, I used a cream cheese layer. But I thought it detracted from the peanut butter flavor and tasted more like a cheesecake.
I saw a recipe at Hugs & Cookies that didn’t have cream cheese, so I decided to try it that way. This peanut butter cookie lasagna recipe doesn’t set up quite as firm, but I actually love the creaminess of it!
How to make no-bake peanut butter lasagna
- PUDDING MIXTURE – In a large bowl, combine the pudding mix, about 1/2 cup of the milk, and the peanut butter. Beat till smooth, then gradually beat in the remaining milk. Continue beating for about a minute, or until smooth and creamy. Set aside.
- SAUCE – Whisk together the 1/4 cup peanut butter and chocolate sauce in a small bowl.
- WHIPPED CREAM – Chill your bowl and beaters. Whip the cream at high speed until soft peaks form. Beat in the powdered sugar and vanilla, whip until stiff peaks form.
- ASSEMBLE – Spread a single layer of nutter butter cookies in a square 8-inch pan. Spread 1/3 of the pudding, 1/3 of the sauce, 1/3 of the whipped cream, and 1/3 of the chopped peanut butter cups. Repeat the layers 2 times, ending with the whipped cream. Cover with plastic wrap and chill for at least 3 hours, or overnight.
- GARNISH – When ready to serve, top with the remaining 1/3 of chopped Reese’s and peanut butter chocolate sauce. Cut into squares and serve cold.
VARIATIONS:
- For chocolate peanut butter lasagna, you can use whole Oreos instead of Nutter Butters, and chocolate pudding mix instead of vanilla.
- Reese’s pieces, peanut butter chips, or chocolate chips can be used to garnish the top.
- Cool Whip can be used instead of fresh whipping cream.
MORE PEANUT BUTTER DESSERTS:
- Peanut Butter Pie Recipe
- Buckeye Balls
- Reese’s Ice Cream Recipe
- Skippy Peanut Butter Cookies
- Chocolate Peanut Butter Rice Krispie Bars
- Peanut Butter Sheet Cake
- No Bake Peanut Butter Pretzel Bars
Peanut Butter Cookie Lasagna Recipe
Crunchy peanut butter cookies, creamy peanut butter pudding, chocolate sauce, whipped cream, and peanut butter cups combined into one unforgettable no-bake dessert!
Ingredients
- 38 Nutter Butter Cookies
- 10.5 oz bag mini Reese's peanut butter cups, chopped
Peanut Butter Pudding:
- 3.4 oz box instant vanilla pudding mix
- 1 ½ cups milk, divided
- ¼ cup creamy peanut butter
Chocolate Peanut Butter Sauce:
- ¼ cup hot fudge sauce
- ¼ cup creamy peanut butter
Whipped Cream:
- 1 ½ cups heavy cream
- 6 Tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Spray an 8×8-inch square baking dish with cooking spray.
- For pudding: Combine the pudding mix, about 1/2 cup of the milk, and the peanut butter in a large mixing bowl. Beat with an electric mixer till smooth, then gradually beat in the remaining milk. Continue beating for about a minute, or until smooth and creamy. Set aside.
- For sauce: Whisk the hot fudge and peanut butter in a small bowl until smooth.
- *Whipped cream: Beat the cream at high speed until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form.
Assemble:
- Arrange Nutter Butter cookies in an even layer in the bottom of the prepared pan. (I needed 12 1/2 cookies.) Spread 1/3 of the pudding, 1/3 of the sauce, 1/3 of the whipped cream, and 1/3 of the chopped peanut butter cups.
- Repeat the layers 2 times, ending with the whipped cream. Cover with plastic wrap and chill for at least 3 hours, or overnight.
- When ready to serve, top with the remaining 1/3 of chopped Reese's and peanut butter chocolate sauce. Cut into squares and serve cold.
Notes
- A 16-oz box of Nutter Butters only has 32 cookies. I buy the snack pack box that comes with 10 packets of 4 cookies each.
- *Cream will beat up faster and fluffier if you place your beaters and glass or metal bowl in the freezer for 10 minutes first.
- You can use an 8 ounce tub of Cool Whip in place of the whipped cream layer. Just note that your dessert will be sweeter.
- If you use crunchy peanut butter, you will need 1/3 cup in both the pudding and the sauce.
- For easy, even drizzle on the top layer, you can place the sauce in a zip lock bag and snip the corner.
- You can double this recipe and make it in a 9×13″ pan. You will only need to do two layers, and may have leftover cookies.
Nutrition
Serving: 1servingCalories: 782kcalCarbohydrates: 85gProtein: 14gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gCholesterol: 52mgSodium: 514mgPotassium: 320mgFiber: 2gSugar: 54gVitamin A: 668IUVitamin C: 0.4mgCalcium: 114mgIron: 1mg
Tried this recipe?Let us know how it was!
This no bake peanut butter dessert checks all the boxes – easy to make, packed with peanut butter flavor, creamy, and simply luscious!
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