No Bake Chocolate Peanut Butter Lasagna

Square photo holding up slice of lasagna.

With layers of peanut buttery goodness, this Peanut Butter Lasagna is the perfect treat any time of year. It’s easy to make, super tasty, and completely indulgent.

Course Dessert

Cuisine American

Keyword dessert lasagna, peanut butter, peanut butter lasagna

Prep Time 45

Cook Time 10

Chill Time 8

Total Time 55

Servings servings

Calories 852kcal

Author Dana DeVolk

Ingredients

Peanut Butter Pudding:

⅓ cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon kosher salt
2 cups whole milk
½ cup creamy peanut butter
1 teaspoon vanilla bean paste or vanilla extract

Cookie Crust:

36 chocolate sandwich cookies
⅓ cup unsalted butter melted

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.
⅓ cup granulated sugar, 2 tablespoons cornstarch, ¼ teaspoon kosher salt
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.
2 cups whole milk
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.
½ cup creamy peanut butter, 1 teaspoon vanilla bean paste or vanilla extract

Cookie Crust:

In a food processor, add the cookies and pulse until they form crumbs. Stream in the butter and pulse until combined.
36 chocolate sandwich cookies, ⅓ cup unsalted butter melted
Press into the bottom of a 9x13 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.
8 ounces cream cheese softened, 1 cup creamy peanut butter, ¼ cup whole milk
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.
1 cup powdered sugar, 1 1/2 cup whipped topping

Assembly:

Add the remaining cookies to the food processor. Process until crumbs form. Spread these evenly on top of the cream cheese layer.
12 chocolate sandwich cookies
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.
2 cups whipped topping, 1 ½ cups chopped mini Reese 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.

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.

Nutrition