This Peanut Butter Lasagna is a rich, no-bake dessert layered with Nutter Butter cookies, fluffy peanut butter cheesecake filling, creamy chocolate pudding, whipped topping, and chopped Reese’s peanut butter cups. A drizzle of melted peanut butter makes every slice even more irresistible.
It’s an easy make-ahead dessert for potlucks, holidays, birthdays, summer parties, family gatherings, or whenever you’re craving chocolate and peanut butter.
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: Approximately 4 hours 25 minutes
Servings: 12–15
Why You’ll Love This Recipe
- No baking required
- Creamy peanut butter cheesecake layer
- Rich chocolate pudding filling
- Soft Nutter Butter cookie crust
- Easy to prepare ahead
- Perfect for feeding a crowd
- Loaded with Reese’s peanut butter cups
- Deliciously creamy and crunchy
- Simple, familiar ingredients
- Ideal for chocolate-peanut butter lovers
Ingredients
Cookie Layer
- 24–30 Nutter Butter cookies
- 4–6 additional Nutter Butter cookies, crushed for topping
Peanut Butter Cheesecake Layer
- 1 package (8 ounces) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 container (8 ounces) frozen whipped topping, thawed
Chocolate Pudding Layer
- 2 packages (3.9 ounces each) instant chocolate pudding mix
- 3 cups cold milk
Topping
- 1 container (8 ounces) frozen whipped topping, thawed
- 10–12 miniature Reese’s peanut butter cups, chopped
- ¼ cup creamy peanut butter, warmed for drizzling
- Crushed Nutter Butter cookies
How to Make Peanut Butter Lasagna
Step 1: Prepare the Baking Dish
Use a 9×13-inch baking dish.
Lightly coat the bottom with nonstick cooking spray if desired. This makes the first pieces a little easier to remove.
A glass dish works especially well because you can see the distinct dessert layers.
Step 2: Make the Cookie Layer
Arrange the Nutter Butter cookies in a single layer across the bottom of the baking dish.
Break or cut a few cookies as needed to fill the spaces along the edges.
The cookies will soften while the dessert chills, creating a tender, sliceable base.
Step 3: Beat the Cream Cheese
Place the softened cream cheese in a large mixing bowl.
Beat with an electric mixer until smooth and creamy.
Starting with properly softened cream cheese helps prevent small lumps in the filling.
Step 4: Add the Peanut Butter
Add one cup of creamy peanut butter to the cream cheese.
Beat until the ingredients are completely combined and the mixture is smooth.
Regular creamy peanut butter works best because natural peanut butter can separate and make the filling oily.
Step 5: Add the Sugar and Vanilla
Add the confectioners’ sugar and vanilla extract.
Mix on low speed until the sugar is incorporated, then increase to medium speed and beat until light and fluffy.
Scrape down the sides of the bowl as needed.
Step 6: Fold in the Whipped Topping
Add one container of thawed whipped topping to the peanut butter mixture.
Fold it in gently with a spatula until no white streaks remain.
Avoid beating too aggressively because you want the filling to remain light and fluffy.
Step 7: Add the Peanut Butter Layer
Spoon the peanut butter cheesecake mixture over the Nutter Butter cookies.
Spread it carefully into an even layer with an offset spatula or the back of a spoon.
Work slowly so the cookies remain in place.
Step 8: Prepare the Chocolate Pudding
Place the instant chocolate pudding mix in a separate bowl.
Pour in the cold milk and whisk for approximately 2 minutes, or until the pudding begins to thicken.
Use instant pudding rather than cook-and-serve pudding.
Step 9: Let the Pudding Thicken
Allow the pudding to stand for approximately 5 minutes.
It should be thick enough to spread without running into the peanut butter layer.
Using three cups of milk instead of the full amount listed on two pudding packages produces a firmer filling that slices more neatly.
Step 10: Add the Chocolate Layer
Spoon the chocolate pudding over the peanut butter filling.
Spread it evenly from edge to edge.
Be gentle so the peanut butter and chocolate layers remain separate.
Step 11: Add the Whipped Topping
Spread the second container of whipped topping over the chocolate pudding.
Smooth the surface or create soft swirls with the back of a spoon.
Step 12: Add the Reese’s Cups
Chop the miniature Reese’s peanut butter cups into bite-sized pieces.
Scatter them evenly over the whipped topping.
You can also use regular-size peanut butter cups and chop them into small pieces.
Step 13: Add the Cookie Crumbs
Crush the reserved Nutter Butter cookies.
Sprinkle the crumbs over the dessert for additional peanut butter flavor and a little crunch.
For more texture, leave a few larger cookie pieces mixed with the fine crumbs.
Step 14: Drizzle with Peanut Butter
Place the remaining peanut butter in a microwave-safe bowl.
Warm it for approximately 15–20 seconds, or until thin enough to drizzle.
Drizzle it over the chopped candy and cookie crumbs.
Step 15: Chill the Dessert
Cover the baking dish tightly with plastic wrap.
Refrigerate for at least 4 hours, although chilling overnight produces the best texture.
The resting time allows the layers to set and the cookies to soften.
Step 16: Slice and Serve
Use a sharp knife to cut the dessert into squares.
Wipe the knife clean between cuts for neater layers.
Serve the Peanut Butter Lasagna cold and keep it refrigerated when it isn’t being served.
Do I Need to Crush the Cookies for the Crust?
No. Whole Nutter Butter cookies create an easy base without requiring melted butter or a food processor.
As the dessert chills, the cookies absorb moisture from the peanut butter filling and soften into a cake-like crust.
If you prefer a traditional crumb crust, crush approximately 30 cookies and combine them with 6 tablespoons melted butter. Press the mixture firmly into the bottom of the dish before adding the filling.
The Best Peanut Butter to Use
Traditional creamy peanut butter creates the smoothest and most stable filling.
Good options include:
- Jif
- Skippy
- Store-brand creamy peanut butter
- Crunchy peanut butter for added texture
- Chocolate peanut butter spread
- Almond butter, if appropriate for your dietary needs
Natural peanut butter is not recommended unless it is extremely well mixed. Its separated oil can prevent the filling from setting properly.
How to Soften Cream Cheese
Let the cream cheese stand at room temperature for approximately 30–60 minutes.
To soften it more quickly, remove it from the foil wrapper, place it on a microwave-safe plate, and microwave it in 10-second intervals.
The cream cheese should be soft but not melted.
How to Keep the Filling Smooth
Make sure the cream cheese is fully softened before mixing it with the peanut butter.
Beat the cream cheese by itself first, then add the peanut butter, sugar, and vanilla.
Add the whipped topping only after the mixture is completely smooth.
If cold cream cheese is used, small lumps may remain in the finished dessert.
Can I Use Homemade Whipped Cream?
Yes. Replace each 8-ounce container of whipped topping with approximately 3 cups of stabilized whipped cream.
Regular whipped cream may lose volume as the dessert sits. For a more stable topping, beat heavy cream with confectioners’ sugar and a small amount of instant pudding mix or softened cream cheese.
Can I Use a Different Pudding Flavor?
Yes. Chocolate pudding creates the classic peanut butter-cup flavor, but you can substitute:
- Vanilla pudding
- Cheesecake pudding
- White chocolate pudding
- Chocolate fudge pudding
- Peanut butter pudding
- Banana cream pudding
- Butterscotch pudding
Make sure you use instant pudding and cold milk.
Oreo Peanut Butter Lasagna
Replace the Nutter Butter cookies with chocolate sandwich cookies.
Use whole Oreos for the bottom layer or prepare a crushed Oreo crust with melted butter.
Finish the dessert with Oreo crumbs, chopped Reese’s cups, and chocolate sauce.
Peanut Butter Banana Lasagna
Arrange sliced bananas over the peanut butter cheesecake layer.
Replace the chocolate pudding with banana cream pudding or use one box each of chocolate and banana pudding.
Serve this variation within one or two days because the bananas will soften and darken during storage.
Chocolate Lovers’ Peanut Butter Lasagna
Use chocolate sandwich cookies for the crust.
Add mini chocolate chips to the peanut butter filling and use chocolate fudge pudding for the middle layer.
Finish with chocolate sauce, chopped peanut butter cups, and chocolate shavings.
Salted Caramel Peanut Butter Lasagna
Drizzle salted caramel sauce between the pudding and whipped topping layers.
Finish with chopped peanut butter cups, crushed pretzels, and another light caramel drizzle.
The salty pretzels balance the rich, sweet filling.
Peanut Butter Lasagna Without Reese’s Cups
You can leave out the candy or replace it with:
- Mini chocolate chips
- Chopped chocolate bars
- Peanut butter chips
- Chopped peanuts
- Crushed pretzels
- Chocolate-covered peanuts
- Additional Nutter Butter cookies
The dessert will still have plenty of chocolate and peanut butter flavor.
Can I Make It Ahead?
Yes. Peanut Butter Lasagna is an excellent make-ahead dessert.
Prepare it up to 24 hours before serving, cover it tightly, and refrigerate.
For the best presentation, wait to add the chopped cookies and peanut butter drizzle until shortly before serving. This keeps the topping from becoming overly soft.
How Long Does It Need to Chill?
The dessert needs at least 4 hours in the refrigerator.
For the firmest layers and easiest slicing, chill it overnight.
Trying to serve it too soon may cause the pudding and peanut butter filling to slide apart.
Storage
Cover the baking dish tightly with plastic wrap or transfer individual pieces to an airtight container.
Refrigerate the dessert for up to 4 days.
Keep it cold until serving because the filling contains cream cheese, milk, and whipped topping.
Can You Freeze Peanut Butter Lasagna?
Yes. Cover the assembled dessert tightly with plastic wrap and aluminum foil.
Freeze it for up to 1 month.
Thaw it overnight in the refrigerator before serving. The cookies may become softer after freezing, but the flavor will still be delicious.
You can also serve it partially frozen for a texture similar to an icebox cake.
Frequently Asked Questions
What is Peanut Butter Lasagna?
Peanut Butter Lasagna is a layered no-bake dessert made with cookies, peanut butter cheesecake filling, chocolate pudding, whipped topping, and candy.
Does it contain pasta?
No. The word “lasagna” refers to the dessert’s distinct layers.
Do I need to bake the cookie layer?
No. The Nutter Butter cookies soften naturally while the dessert chills.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter adds small pieces of peanuts to the cheesecake layer.
Can I use natural peanut butter?
Traditional peanut butter is recommended because it creates a more stable filling. If using natural peanut butter, stir it extremely well before measuring.
Can I use sugar-free pudding?
Yes. Sugar-free instant chocolate pudding can be used without changing the preparation method.
Why didn’t my pudding set?
Make sure you used instant pudding, cold milk, and the reduced quantity of three cups. Too much milk can make the layer soft.
Can I use homemade chocolate pudding?
Yes, but cool it completely before adding it to the dessert. Warm pudding can melt the peanut butter filling.
How do I get clean slices?
Chill the dessert overnight and use a sharp knife. Wipe the blade clean after every cut.
Can I make individual servings?
Yes. Assemble the layers in clear cups or small jars for convenient party servings.
How long can it sit at room temperature?
Avoid leaving it at room temperature for more than two hours. Return any leftovers to the refrigerator promptly.
Pro Tips
Use softened cream cheese and thawed whipped topping for a smooth, fluffy peanut butter layer.
Prepare the pudding with only three cups of milk so it becomes thick enough to hold its shape when sliced.
Chill the dessert for at least four hours, preferably overnight. Add some of the cookie crumbs and candy immediately before serving for the best texture.
For an especially attractive finish, top each slice with a miniature Reese’s cup and a light drizzle of warm peanut butter or chocolate sauce.
Final Thoughts
This Peanut Butter Lasagna combines soft Nutter Butter cookies, fluffy peanut butter cheesecake filling, rich chocolate pudding, whipped topping, and plenty of Reese’s candy in one indulgent no-bake dessert.
It’s simple enough for a casual family treat yet impressive enough for birthdays, holidays, potlucks, summer parties, and special occasions. Prepare it ahead, let the layers chill overnight, and serve it cold for the ultimate chocolate-and-peanut-butter dessert.
