Layers of peanut buttery goodness this Peanut Butter Lasagna is the perfect treat any time of year. Easy to make, super tasty and completely addictive.
Are you looking to mix up your go-to dessert? Perhaps you’re hosting a party and need something sweet to serve your guests.
Whatever your reasons for finding this peanut butter lasagna recipe, one fact remains: the blend of Butterfingers, chocolate sandwich cookies and homemade peanut butter pudding work well for amazing treat.
I was craving peanut butter + chocolate… can you blame me?! I can’t get enough of that unique peanut buttery flavor and crispy and crunchy texture from Butterfingers, it is perfect for baking or in this case no-bake.
Butterfingers have always been one of my favorite candy bars so obviously I had do make something with them, and this creation just happened to pop up.
I am so happy it did, because once you try a bite, you are certain to fall in love. I mean a dessert lasagna, come one! How can you not!
Some of my other favorite chocolate and peanut butter desserts I have on the site include Chocolate Peanut Butter Overload Cookies, M&M Chocolate Chip Peanut Butter Cookies and Peanut Butter Oreo Buckeyes.
WHY THIS RECIPE WORKS:
- With a homemade peanut butter pudding it gives this silky smooth layers.
- This makes a nice large 9″x13″ pan so you have enough go around.
- This contains multiple layers with fun flavors in each bite.
I love the peanut buttery flavor that the crumbled Butterfingers atop this Peanut Butter Lasagna Recipe adds to one of my all time favorite desserts.
This layered chocolate and Peanut Butter Lasagna will satisfy anyone’s sweet tooth whenever and wherever, especially if you have leftover candy bars.
HOW TO MAKE PEANUT BUTTER LASAGNA:
Peanut Butter Pudding:
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Make the pudding first, it needs time to cool. In a small saucepot, add the sugar, cornstarch, and salt. Whisk to combine. Slowly whisk in the milk until sugar and cornstarch are dissolved. Bring to a boil, stirring constantly, reduce to low and simmer for 2 minutes, stirring constantly.
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Take off the heat and add the peanut butter and vanilla, whisk to combine. Sit to the side and let cool on the counter while assembling the lasagna.
Cookie Crust:
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In a food processor, add the cookies and pulse until they form crumbs. Stream in the butter and pulse until combined. Press into the bottom of a 9×13 baking dish. Sit in the freezer while assembling the cream cheese layer.
Peanut Butter Cream Cheese Filling:
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In a large bowl, add the cream cheese and peanut butter. Using an electric hand mixer, mix on medium-low speed until combined. Add in the milk and mix until fluffy.
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Add in the powdered sugar a little at a time until combined. Fold in the whipped topping. Spread this evenly over the cookie crust layer. Place back into the freezer.
Assembly:
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Add the remaining cookies to the food processor. Process until crumbs form. Spread these evenly on top of the cream cheese layer.
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Pour the peanut butter pudding on top, spread evenly. Add the remaining whipped topping and spread evenly on top. Garnish with the Butterfinger candies by cutting them into layer chunks with a knife, or placing them into a plastic bag and crushing them.
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Place the peanut butter lasagna, covered with plastic wrap, into the fridge for at least 3 hours to set up, even better overnight. Cut and serve.
WHAT IS TH BEST WAY TO SOFTEN CREAM CHEESE?
It’s best to soften the cream cheese before whipping together the other ingredients and layering them into this dessert lasagna.
The best way to soften cream cheese is to leave it at room temperature for about half an hour before baking, but you can soften cream cheese in the microwave if it’s hard when you start making this recipe.
You can also make after whipping up your filling. Simply place your peanut butter cream cheese filling in a microwave-safe bowl, with the foil removed, and heat it on high for 15-20 seconds.
Enjoy layers of chocolate cookie crust, peanut butter cream cheese filling, chocolate cookie crumbles, peanut butter pudding, and whipped topping.
Garnished with Butterfingers… what more can you ask for?! Honestly in my opinion you couldn’t as for a better indulgent dessert ever.
HOW TO STORE:
Since this contains cream cheese and whipped topping it needs to be stored in the refrigerator, you can store it in the pan itself covered with plastic wrap and it will stay good for up to 5 days.
This recipe can also be frozen, cover with plastic wrap and aluminum foil and place in freezer, this should be good for 1-2 months, let defrost in the refrigerator.
Trust me when say that you need this Peanut Butter Lasagna in your life, you will absolutely be hooked and you will be craving more and more.
It will become one of those staples at parties, potlucks and get togethers. Thats what it has become here. Everyone always asks for it!
TIPS AND TRICKS:
- Try to place the dish in the freezer in between each layer so that it helps you solidify the layers, making this layered peanut butter lasagna easier to make.
- This can be frozen, see my tips above on how to do that.
- Drizzle this with some chocolate syrup for a little extra chocolate flavor.
- You can top with other toppings such as peanut butter cups, peanut butter M&M’s etc.
- We like to use Oreos for the chocolate layers, but any chocolate sandwich cookie should work and in a pinch you can use chocolate graham crackers.
If you want that perfectly fun dessert that everyone has come to love then you need to make a pan of this Peanut Butter Lasagna!
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If you’ve tried this PEANUT BUTTER LASAGNA let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Peanut Butter Lasagna
Ingredients
Peanut Butter Pudding
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 cups whole milk
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla bean paste or vanilla extract
Cookie Crust
- 36 chocolate sandwich cookies
- 1/3 cup unsalted butter melted
Peanut Butter Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1/4 cup whole milk
- 1 cup powdered sugar
- 1 1/2 cup whipped topping
Extras
- 12 chocolate sandwich cookies
- 2 cups whipped topping
- 10 Butterfinger Fun Sized candies
Instructions
Peanut Butter Pudding
- Make the pudding first, it needs time to cool. In a small saucepot, add the sugar, cornstarch, and salt. Whisk to combine. Slowly whisk in the milk until sugar and cornstarch are dissolved. Bring to a boil, stirring constantly, reduce to low and simmer for 2 minutes, stirring constantly.
- Take off the heat and add the peanut butter and vanilla, whisk to combine. Sit to the side and let cool on the counter while assembling the lasagna.
Cookie Crust
- In a food processor, add the cookies and pulse until they form crumbs. Stream in the butter and pulse until combined. Press into the bottom of a 9x13 baking dish. Sit in the freezer while assembling the cream cheese layer.
Peanut Butter Cream Cheese Filling
- In a large bowl, add the cream cheese and peanut butter. Using an electric hand mixer, mix on medium-low speed until combined. Add in the milk and mix until fluffy.
- Add in the powdered sugar a little at a time until combined. Fold in the whipped topping. Spread this evenly over the cookie crust layer. Place back into the freezer.
Assembly
- Add the remaining cookies to the food processor. Process until crumbs form. Spread these evenly on top of the cream cheese layer.
- Pour the peanut butter pudding on top, spread evenly. Add the remaining whipped topping and spread evenly on top. Garnish with the Butterfinger candies by cutting them into layer chunks with a knife, or placing them into a plastic bag and crushing them.
- Place the peanut butter lasagna, covered with plastic wrap, into the fridge for at least 3 hours to set up, even better overnight. Cut and serve.
Notes
- Try to place the dish in the freezer in between each layer so that it helps you solidify the layers, making this layered peanut butter lasagna easier to make.
- This can be frozen, see my tips above on how to do that.
- Drizzle this with some chocolate syrup for a little extra chocolate flavor.
- You can top with other toppings such as peanut butter cups, peanut butter M&M's etc.
- We like to use Oreos for the chocolate layers, but any chocolate sandwich cookie should work and in a pinch you can use chocolate graham crackers.
Nutrition
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By chocolate sandwich cookies are you referring Oreo cookies?
Yes, those will work!