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Layers of peanut buttery goodness this Peanut Butter Lasagna is the perfect treat any time of year. Easy to make, super tasty and completely indulgent.

Slice of Peanut Butter Lasagna on spatula being held up.

Are you looking for you new go-to dessert? Then you have to whip up this Peanut Butter Lasagna, it is absolutely indulgent but super easy.

I was craving peanut butter + chocolate… can you blame me?! I can’t get enough of that unique peanut buttery flavor with crunch chocolate and topped with Reese’s, it is perfect for baking or in this case no-bake.

Reese;s have always been one of my favorite candies so obviously I had do make something with them, and this creation just happened to pop up. And we have been making it since!

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!

This recipe has delicious layers which are fun and flavorful and really play well with one another. It will be one recipe that you will keep on your menu rotation.

Any peanut butter lover will instantly know that this is a new favorite. No need for special occasions. It’s an easy recipe that you can put together any time of the week.

So let’s do this! Dive right on in to my No Bake Chocolate Peanut Butter Lasagna!

Some of my other favorite chocolate and peanut butter desserts I have on our site include Chocolate Peanut Butter Overload Cookies, M&M Chocolate Chip Peanut Butter Cookies and Peanut Butter Oreo Buckeyes.

Overhead photo of finished Peanut Butter Lasagna in pan.

WHY THIS RECIPE WORKS:

  1. With a homemade peanut butter pudding it gives this silky smooth layers.
  2. This makes a nice large 9″x13″ pan so you have enough go around.
  3. This contains multiple layers with fun flavors in each bite.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Granulated sugar
  • Cornstarch
  • Kosher salt
  • Whole milk
  • Peanut butter
  • Vanilla bean paste or vanilla extract
  • Chocolate sandwich cookies
  • Unsalted butter
  • Cream cheese
  • Powdered sugar
  • Whipped topping
  • Reese cups
Ingredients needed to make Peanut Butter Lasagna.

HOW TO MAKE CHICKEN PARMESAN SUBS RECIPE:

Peanut Butter Pudding:

  1. Make the pudding first, it needs time to cool. In a small sauce pan, add the sugar, cornstarch, and salt. Whisk to combine.
  2. 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.
  3. Take off the heat and add the peanut butter and vanilla, whisk to combine. Set to the side and let cool on the counter while assembling the lasagna.

Cookie Crust:

  1. In a food processor, add the cookies and pulse until they form crumbs. Stream in the butter and pulse until combined.
  2. Press into the bottom of a 9×13 baking dish. Set in the freezer while assembling the cream cheese layer.

Peanut Butter Cream Cheese Filling:

  1. 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.
  2. 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:

  1. Add the remaining cookies to the food processor. Process until crumbs form. Spread these evenly on top of the cream cheese layer.
  2. Pour the peanut butter pudding on top, spread evenly. Add the remaining whipped topping and spread evenly on top. Garnish with the chopped Reese’s cups.
  3. 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.
Step by step photos on how to make Peanut Butter Lasagna.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

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.

While this is how we LOVE to have our layers and it is the perfect pairing between the chocolate and peanut butter flavors you can use other things.

If you want to stick with the chocolate aspect you can also use chocolate graham crackers. If you want to use something else you can go with Golden Oreos, graham cracker crumbs or even vanilla wafers.

You better believe it. I always say that a recipe should have plenty of options when it comes to creativity.

  • Chocolate Chips: Sprinkle some chocolate chips between the layers for an extra chocolatey surprise.
  • Peanut Butter Chips: Add peanut butter chips for a double dose of peanut butter flavor.
  • Nutter Butter Cookies: Use crushed Nutter Butter cookies instead of regular Oreos for the crust for a nutty twist.
  • Reese’s Pieces: Top with Reese’s Pieces for a colorful and crunchy addition.
  • Chocolate Sauce: Drizzle chocolate sauce over the top layer for a rich chocolate pudding layer that’s a show stopper.
  • Peanut Butter Drizzle: Add a melted peanut butter drizzle on top for a creamy peanut butter finish.
  • Caramel Sauce: For a decadent dessert, drizzle caramel sauce on top of the whipped topping.
  • Instant Chocolate Pudding: Incorporate a layer of instant chocolate pudding for a different texture and rich chocolate flavor.
  • Peanut Butter M&Ms: Use chopped peanut butter M&Ms as a topping for a fun and crunchy addition.
  • Toffee Bits: Sprinkle toffee bits between layers for a sweet and crunchy texture.

Bring it on! Here are some ideas to get you started.

  • Cookies for Crust: Instead of chocolate sandwich cookies, you can use chocolate graham crackers or Nutter Butters for the bottom layer.
  • Whipped Topping: Substitute homemade whipped cream for the store-bought whipped topping for a fresher taste.
  • Vanilla Bean Paste: Use vanilla extract if you don’t have vanilla bean paste on hand.
  • Whole Milk: Substitute with 2% milk or almond milk for a lighter version.
  • Creamy Peanut Butter: Use smooth peanut butter for a seamless texture, or chunky peanut butter for added crunch.
  • Powdered Sugar: If you’re out of powdered sugar, you can blend granulated sugar in a food processor until fine crumbs form.
  • Gluten-Free Cookies: Use gluten-free chocolate sandwich cookies for a gluten-free version of this amazing dessert.
  • Non-Dairy Cream Cheese: Substitute with non-dairy cream cheese for a dairy-free option.
  • Chocolate Sandwich Cookies: Use regular Oreos or any other favorite chocolate sandwich cookie you have on hand.
  • Whipped Topping: If you prefer a homemade touch, whip heavy cream with a bit of sugar instead of using store-bought Cool Whip.
Inside pan of finished dessert showing layers.

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.

DANA’S 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 butterfingers, 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 and more.
Bite taken out of slice of Peanut Butter Lasagna showing layers.

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!

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!

This Silly Girls Kitchen Logo
5 from 1 vote

Peanut Butter Lasagna

Author Dana at ThisSillyGirlsKitchen.com
Prep: 45 minutes
Cook: 10 minutes
Total: 55 minutes
Layers of peanut buttery goodness this Peanut Butter Lasagna is the perfect treat any time of year. Easy to make, super tasty and completely indulgent.
Servings 12 servings

Ingredients
  

Peanut Butter Pudding:

Cookie Crust:

Peanut Butter Cream Cheese Filling:

Extras:

Instructions

Peanut Butter Pudding:

  • Make the pudding first, it needs time to cool. In a small saucepan, 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. Set 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 9×13 baking dish. Set 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 chopped Reese’s cups.
  • 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

Recipe inspired by Spend with Pennies.
  1. 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.
  2. This can be frozen, see my tips above on how to do that.
  3. Drizzle this with some chocolate syrup for a little extra chocolate flavor.
  4. You can top with other toppings such as butterfingers, peanut butter M&M’s etc.
  5. 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 and more.

Nutrition

Calories: 850kcal | Carbohydrates: 85g | Protein: 18g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 641mg | Potassium: 545mg | Fiber: 5g | Sugar: 63g | Vitamin A: 522IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 5mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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2 Comments

  1. By chocolate sandwich cookies are you referring Oreo cookies?

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