Looking for a quick and easy no-bake dessert that everyone will love? Try this mouth-watering Peanut Butter Lasagna recipe that is sure to satisfy your sweet tooth! Layers of nutter butter cookies, a rich cream cheese mixture, creamy chocolate pudding, whipped topping, and of course…. drizzled peanut butter! Perfect at potlucks, picnics, BBQs, and more!
If you love chocolate peanut butter, this is the dessert for you! It’s a chocolate peanut butter dessert that is both light and rich at the same time, perfect for satisfying any sweet tooth craving! If you love no-bake recipes, also be sure to try my Chocolate Peanut Butter Oreo Dessert and Chocolate Peanut Butter Dirt Cake!
Chocolate Peanut Butter Lasagna Ingredient Notes
This Nutter Butter Lasagna is a favorite every time it’s made. Using only a few simple ingredients, this tasty no bake peanut butter lasagna comes together quickly. See printable recipe card at the bottom of this post for exact ingredient amounts and step by step directions.
- Nutter Butter Cookies– you’ll want to purchase one family sized package of the classic Nutter Butter Cookies. After testing off brands, I recommend sticking with name brand peanut butter cookies for this recipe.
- Cream Cheese– regular, full fat cream cheese, softened.
- Powdered Sugar– I recommend sifting this. It blends easier and the end result will have few lumps and be much smoother.
- Whipped Topping– I recommend Cool Whip as it adds stability to the layers. Yes, you can make homemade whipped cream, however, it won’t hold up as much once chilled.
- Chocolate Pudding– you will need one 5.9-ounce box of Instant Pudding mix, any brand works.
- Milk– any type works, I tend to use 2% since it’s what we have on hand.
- Peanut Butter– smooth, melted creamy peanut butter to drizzle on top.
How to make this Easy Peanut Butter Lasagna Recipe
- In a 9×13 baking pan place an even layer of nutter butter cookies on the bottom of the dish.
- In a large bowl, add the cream cheese and powdered sugar beating with an electric mixer until smooth and combined.
- Fold in 1 ½ cups of the whipped topping using a rubber spatula. Scoop clumps of the mixture and drop on top of the Nutter Butter layer. Carefully spread/press down the mixture to make an even layer across the cookies.
- In a separate mixing bowl, add the instant chocolate pudding mix and the milk, beating for around 5 minutes or until the pudding mixture has become thick. Spoon the chocolate pudding layer evenly on top of the cream cheese layer, spreading evenly.
- Add the remaining whipped topping and spread evenly on top of the pudding layer. Place the rest of the nutter butter cookies in a zip lock bag and crush them up, sprinkling the crushed cookies on top of the whipped topping.
- Add the peanut butter to a microwave safe bowl and microwave until melted, Pour melted peanut butter into a ziploc bag and cut the tip off of it and drizzle zig zags all over the top.
- Place the baking pan into the fridge and let chill for 45 minutes. Once done slice into small squares and enjoy!
Nutter Butter Lasagna Tips and Tricks
- If you want to make this ahead of time, feel free to prepare up to 24 hours in advance. The cookies will soften overnight, but the flavors will really fuse together and be delicious.
- Additional topping suggestions are peanut butter chips, chocolate chips, chocolate syrup, or peanut butter cups. We love using mini peanut butter cups on top in addition to the drizzled peanut butter.
- If you aren’t a fan of Nutter Butter Cookies, you can also use graham crackers for the crust. Chocolate Graham Crackers or original simply layered on the bottom makes a tasty graham cracker crust in lieu of the Nutter Butter cookie crust. Oreo cookies can also be used to make an Oreo crust.
- If you want smaller cookie crumbs rather than crushing the cookies in a Ziploc bag, use a food processor and pulse until fine crumbs.
- When cutting and serving, dip a sharp knife into a glass of water in between cuts and drying off to keep the knife clean. This is an old trick my mom taught me and keeps those lines clean and pretty when serving chilled desserts.
Storage Tips
- Place in an airtight container or cover the baking pan with plastic wrap and store in fridge up to 4 days.
- This peanut butter layer dessert freezes perfectly! Wrap with plastic wrap and aluminum foil and place in freezer up to 3 months. Allow to thaw in refrigerator overnight before serving.
More Chocolate and Peanut Butter Desserts to try
Chocolate Peanut Butter Brownie Bites– fudgy brownies with a creamy peanut butter sauce that is heaven in a tiny bite! The ultimate sweet treat for any occasion!
Death by Chocolate Peanut Butter Dump Cake– a fusion of rich chocolate and nutty peanut butter in a six-ingredient dessert recipe. This fudgy treat is easy to make, offering a delicious twist on dump cake using boxed cake mix and pudding mix!
Peanut Butter Cheesecake Brownies– blend the tangy taste of cheesecake with rich peanut butter in a chewy dessert that's worth every calorie.
Chocolate Peanut Butter Earthquake Cake– an ooey, gooey, moist, and delicious cake that has a cream cheese mixture swirled throughout!
Easy Chocolate Peanut Butter Rice Krispy Cups– the perfect sweet to satisfy that sweet tooth craving!
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Peanut Butter Cookie Lasagna
Equipment
Ingredients
- 16 oz Nutter Butter Cookies family sized package
- 8 oz cream cheese softened
- 1 ⅓ cup powdered sugar
- 3 cups frozen whipped topping thawed
- 5.9 oz chocolate pudding mix
- 3 cups milk
- ½ cup peanut butter creamy
Instructions
- In a 9x13 baking pan, place a layer of Nutter Butter cookies on the bottom of the dish evenly.
- In a large mixing bowl, cream together the cream cheese and powdered sugar using an electric mixer until smooth and creamy.
- Fold in 1 ½ cups of the whipped topping using a spatula.
- Scoop the mixture and drop on top of the Nutter Butter cookies. Spread evenly on top of the cookies until all are coated.
- In a separate mixing bowl, add the pudding mix and milk, beating for about 5 minutes or until smooth and thickened.
- Spoon the chocolate pudding on top of the cream cheese layer and spread in an even layer.
- Add the remaining whipped topping and spread over the chocolate pudding layer.
- Place the remaining Nutter Butter cookies in a Ziploc Bag and crush them up. Sprinkle the crushed cookie pieces over the whipped topping.
- Add the peanut butter to a microwave safe bowl and heat until melted. Pour melted peanut butter into a Ziploc bag and cut the corner off so you can drizzle evenly on top of the lasagna. Feel free to add chocolate sauce, peanut butter chips, chocolate chips, Reese's, and more!
- Place baking dish into refrigerator and chill for at least 45 minutes. Slice into desired size pieces and serve. Keep chilled when not serving.
Kristin Hayes says
I had a major sweet tooth craving and made this; it was just what I needed! So rich and delicious!