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Peanut Butter Lasagna

A no-bake layered dessert with a peanut butter cookie base, creamy peanut butter filling, and whipped topping.
Prep Time30 minutes
Total Time1 hour 30 minutes
Servings: 16 servings

Ingredients

  • 16 ounces peanut butter sandwich cookies
  • 8 ounces cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 cup whipped topping
  • 3.4 ounces instant vanilla pudding mix
  • 1.5 cups whole milk
  • 1 cup creamy peanut butter
  • 1 cup whipped topping additional
  • 2 cups whipped topping for topping
  • 0.5 cup peanut butter chips
  • 8 reserved whole peanut butter cookies chopped into pieces
  • 0.5 cup creamy peanut butter melted for drizzling

Instructions

  • Grease a 9x13-inch glass baking dish and set aside.
  • Arrange a single layer of peanut butter sandwich cookies to fully cover the bottom of the baking dish (about 22 cookies); reserve the remaining cookies for the topping.
  • In a mixing bowl, beat the softened cream cheese with the powdered sugar and 1 cup whipped topping until smooth and well combined.
  • Spread the cream cheese mixture evenly over the cookie base, then place the dish in the freezer to chill for 15 minutes.
  • Whisk the instant vanilla pudding mix with 1½ cups whole milk until it begins to thicken.
  • Use a whisk or hand mixer to fold 1 cup creamy peanut butter and the additional 1 cup whipped topping into the thickened pudding until smooth.
  • Spread the peanut butter pudding layer over the chilled cream cheese layer and return the dish to the freezer for another 15 minutes to set.
  • Gently spread the remaining 2 cups whipped topping over the peanut butter layer.
  • Sprinkle the top with ½ cup peanut butter chips and the chopped reserved cookies, then drizzle with the ½ cup melted creamy peanut butter.
  • Chill the assembled lasagna in the refrigerator for 30 minutes (or in the freezer for 15 minutes) before serving.

Equipment

  • 9x13-inch glass baking dish
  • Mixing Bowls
  • electric hand mixer or whisk
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • small microwave-safe bowl

Notes

  • Use about 22 cookies for the bottom layer and save 8–10 for the topping.
  • One 16-ounce tub of whipped topping is sufficient for the recipe.
  • Have cream cheese at room temperature to avoid lumps.