Peanut Butter Lasagna

Enjoy layers of chocolate cookie crust, peanut butter cream cheese filling, chocolate cookie crumbles, peanut butter pudding, and whipped topping. Garnished with Butterfinger®... what more can you ask for?!
Course Dessert
Cuisine American
Keyword dessert lasagna, peanut butter, peanut butter lasagna
Prep Time 45 minutes
Cook Time 10 minutes
Servings 12 servings
Author Dana at


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


  • 12 chocolate sandwich cookies
  • 2 cups whipped topping
  • 10 Butterfinger Fun Sized candies


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.


  • 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.


Recipe inspired by Spend with Pennies.