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Homemade Peanut Butter Lasagna photo

Peanut Butter Lasagna

A no-bake layered dessert featuring peanut butter cookies, creamy peanut butter pudding, and whipped topping.
Print Recipe Save it
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings 16 servings

Equipment

  • 9x13-inch glass baking dish
  • mixer or whisk
  • Mixing Bowls
  • Spatula
  • Measuring Cups
  • Small microwave-safe bowl

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 (remaining)
  • 0.5 cup peanut butter chips
  • 8 reserved whole peanut butter cookies chopped into pieces
  • 0.5 cup creamy peanut butter melted

Instructions
 

  • Grease a 9x13-inch glass baking dish and set aside.
  • Arrange a single layer of peanut butter sandwich cookies to completely cover the bottom of the prepared dish (about 22 cookies); reserve the remaining cookies for the topping.
  • In a 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 according to the package directions.
  • Using a whisk or hand mixer, fold 1 cup creamy peanut butter and an additional 1 cup whipped topping into the slightly thickened pudding until smooth and uniform.
  • Spread the peanut butter pudding mixture over the chilled cream cheese layer, then return the dish to the freezer for another 15 minutes to firm.
  • Gently spread the remaining 2 cups whipped topping over the chilled peanut butter layer.
  • Sprinkle the top with ½ cup peanut butter chips and the chopped reserved whole peanut butter cookies, then drizzle the ½ cup melted peanut butter over the surface.
  • Chill the assembled dessert in the refrigerator for 30 minutes (or in the freezer for 15 minutes) before serving.

Notes

  • Use about 22 cookies for the bottom layer and reserve 8–10 for topping.
  • One 16-ounce tub of whipped topping should be sufficient.
  • Ensure cream cheese is at room temperature for a smooth filling.