Description
Peanut Butter Lasagna is a no-bake, layered dessert featuring a peanut butter sandwich cookie crust, creamy cream cheese and peanut butter layers, topped with whipped topping, peanut butter chips, and crushed cookies. This indulgent treat combines smooth and crunchy textures with rich peanut butter flavor, perfect for parties or family gatherings.
Ingredients
Crust
- 16 ounces peanut butter sandwich cookies
Cream Cheese Layer
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup whipped topping
Peanut Butter Layer
- 3.4 ounces instant vanilla pudding mix
- 1½ cups whole milk
- 1 cup creamy peanut butter
- 1 cup whipped topping
Topping
- 2 cups whipped topping
- 8 reserved whole peanut butter cookies, chopped into pieces
- ½ cup peanut butter chips
- ½ cup creamy peanut butter, melted
Instructions
- Prepare Baking Dish: Grease a 9×13 inch glass baking dish thoroughly and set aside to prevent the dessert from sticking.
- Create Cookie Crust: Spread a single layer of approximately 22 peanut butter sandwich cookies evenly on the bottom of the greased baking dish. Reserve the remaining cookies for the topping later.
- Make Cream Cheese Layer: In a mixing bowl, cream together the softened cream cheese, powdered sugar, and 1 cup of whipped topping until smooth and well combined. Spread this mixture evenly over the peanut butter cookie crust. Place the dish in the freezer for 15 minutes to chill and set this layer.
- Prepare Peanut Butter Pudding Layer: Whisk the instant vanilla pudding mix with 1½ cups of whole milk until it begins to thicken. Then use a whisk or hand mixer to blend in the creamy peanut butter and an additional cup of whipped topping until smooth and fluffy.
- Assemble Peanut Butter Layer: Spread the peanut butter pudding mixture evenly over the chilled cream cheese layer. Return the baking dish to the freezer for another 15 minutes to firm the layer.
- Add Final Topping: Gently spread the remaining 2 cups of whipped topping over the peanut butter layer. Sprinkle the chopped reserved peanut butter cookies and peanut butter chips evenly on top. Drizzle the melted ½ cup creamy peanut butter over everything for added flavor and decoration.
- Final Chill: Chill the assembled dessert in the refrigerator for 30 minutes or in the freezer for 15 minutes before serving to allow all layers to set properly.
Notes
- You’ll need about 22 cookies for the crust layer and save 8-10 cookies for the topping.
- One 16-ounce tub of whipped topping provides enough for the entire recipe.
- Make sure the cream cheese is softened to room temperature to ensure a smooth cream cheese layer without lumps.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
