Peanut Butter Lasagna
A no-bake layered dessert featuring creamy peanut butter, chocolate pudding, whipped topping, and a crunchy cookie crust—perfect for peanut butter lovers.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package (14.3 oz) chocolate sandwich cookies (e.g., Oreos), crushed
- 1/2 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 2 3/4 cups cold milk
- 1/2 cup chopped peanuts (optional)
- 1/2 cup mini chocolate chips (optional)
Instructions
- In a medium bowl, mix crushed cookies with melted butter until well combined. Press mixture into the bottom of a 9×13 inch dish to form a crust. Chill in the refrigerator for 10 minutes.
- In a large bowl, beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in half of the whipped topping. Spread evenly over the chilled crust.
- In another bowl, whisk together the pudding mixes and cold milk for 2 minutes until thickened. Spread over the peanut butter layer.
- Spread remaining whipped topping over the pudding layer.
- Top with chopped peanuts and mini chocolate chips if desired.
- Refrigerate for at least 4 hours, or until fully set, before serving.
Notes
- Use a food processor to finely crush cookies for a more uniform crust.
- Can be made a day in advance—flavors improve overnight.
- Swap chocolate pudding for vanilla or banana for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 330mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Find it online: https://ukfinda.com/peanut-butter-lasagna/