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–+ servings
Slice of peanut butter lasagna on a white plate in front of a glass dish, highlighting its creamy layers and cookie base.
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5 from 11 votes

Peanut Butter Lasagna

This no-bake peanut butter lasagna layers cookies, pudding, and whipped topping for an easy, crowd-pleasing dessert. You’ll love how quick it comes together with simple ingredients and big peanut butter flavor.
Prep Time30 minutes
Chill time1 hour
Total Time1 hour 30 minutes
Course: Dessert, Desserts
Cuisine: American
Servings: 16
Calories: 435kcal
Author: Shauna

Ingredients

Crust

  • 16 ounces peanut butter sandwich cookies

Cream Cheese Layer

  • 8 ounce cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 cup whipped topping

Peanut Butter Layer

  • 3.4 ounces instant vanilla pudding
  • 1½ cups whole milk
  • 1 cup creamy peanut butter
  • 1 cup whipped topping

Topping

  • 2 cups whipped topping
  • ½ cup peanut butter chips
  • 8 reserved whole peanut butter cookies chopped into pieces
  • ½ cup creamy peanut butter melted

Instructions

  • Grease a 9×13 glass baking dish and set aside.
  • Spread a single layer of peanut butter cookies to fill the baking dish. You should need about 22 cookies and then you can reserve the remainder to use with the topping.
  • Cream together cream cheese, powdered sugar, and 1 cup whipped topping.
  • Spread evenly over the peanut butter cookie base. Place in the freezer to chill for 15 minutes.
  • Whisk together vanilla pudding mix and milk until it begins to thicken.
  • Use the whisk or a hand beater to mix peanut butter and an additional cup of whipped topping into the pudding mixture.
  • Spread peanut butter mixture over the chilled cream cheese layer. Place baking dish into the freezer for an additional 15 minutes to chill.
  • Gently top with remaining whipped topping. Sprinkle with peanut butter chips, crushed peanut butter cookies, and melted peanut butter.
  • Chill in the refrigerator for 30 minutes or freezer for 15 minutes before serving.

Notes

  • You’ll use 22 cookies for the bottom crust layer plus save 8-10 cookies for the topping later.
  • One 16-ounce tub of whipped topping is enough for this whole recipe.
  • Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese layer.

Nutrition

Calories: 435kcal | Carbohydrates: 45g | Protein: 9g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 323mg | Potassium: 276mg | Fiber: 2g | Sugar: 32g | Vitamin A: 242IU | Calcium: 73mg | Iron: 4mg