Peanut Butter Lasagna
This easy peanut butter lasagna recipe combines Nutter Butter crust, creamy peanut butter layers, chocolate pudding, and Reese’s toppings for the ultimate no-bake treat!
What Makes This Peanut Butter Lasagna So Special?
This peanut butter lasagna recipe layers a crunchy Nutter Butter cookie crust with velvety cream cheese peanut butter filling, rich chocolate pudding, fluffy whipped topping, and Mini Reese’s pieces, creating a no-bake dessert with contrasting textures—crisp, creamy, smooth, and crunchy—that tastes like a frozen peanut butter cup transformed into an indulgent layered masterpiece.
I’ll never forget the first time I brought this chocolate peanut butter lasagna to a potluck. Three people asked for the recipe before I’d even set it down. There’s something magical about those layers—each bite gives you a little bit of everything, and honestly? It tastes like the best parts of a peanut butter cup decided to throw a party in a 9×13 pan.
For another layered, crowd-pleasing no-bake dessert, check out our no bake chocolate lasagna. It has similar creamy, chocolatey layers—perfect for potlucks and summer parties.
Table of Contents
Why You’ll Love This Easy Peanut Butter Lasagna Recipe
This peanut butter lasagna checks every box for the perfect crowd-pleaser. First, it’s completely no-bake, which means you can make it in the middle of summer without heating up your kitchen. I learned this the hard way after attempting a layered cake during a July heatwave—never again!
Second, the texture combination is absolutely addictive. You’ve got the crunch from those buttery Nutter Butter cookies meeting the silky peanut butter layer, then smooth chocolate pudding, and finally that cloud-like whipped topping. Each forkful is different.
Third, it feeds a crowd beautifully. This recipe yields 12 generous servings, making it ideal for potlucks, birthday parties, or holiday gatherings. Plus, you can make it a day ahead, which takes all the stress out of party prep.
According to King Arthur Baking, no-bake desserts benefit from extended chilling time because it allows flavors to meld and layers to set properly—this one gets better after sitting overnight.
If you love creamy, decadent peanut butter desserts, don’t miss our Dolly Parton’s peanut butter pie—a Southern classic that’s no-bake, luscious, and perfect for peanut butter fans.
Peanut Butter Lasagna
Equipment
- 9×13-inch baking dish
- food processor or blender
- Electric hand mixer or stand mixer
- Large mixing bowls
- Offset spatula
Ingredients
For the crust:
- 16 ounces Nutter Butter Cookies
- ⅓ cup melted butter
For the peanut butter layer:
- 8 ounces cream cheese room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 tablespoons milk
- 8 ounces whipped topping thawed
For the chocolate layer:
- 2 boxes (3.9 ounces each) instant chocolate pudding
- 2 ⅔ cups milk
For assembly:
- 8 ounces whipped topping thawed
- 1 cup Mini Reese’s halved
- ½ cup chocolate chips
- ½ cup peanut butter chips
- ¼ cup chopped peanuts
- Chocolate syrup for drizzling
Instructions
- Add all Nutter Butter cookies to your food processor and pulse until you have fine, sandy crumbs with no large chunks remaining. If you don’t have a processor, place cookies in a sealed zip-top bag and crush them with a rolling pin—this takes about 3 minutes of good whacking. Mix the crumbs thoroughly with melted butter until the mixture resembles wet sand and holds together when squeezed.
- Press the buttery cookie mixture firmly and evenly into the bottom of your 9×13 baking dish, using the bottom of a measuring cup to pack it down. You want it compact so it doesn’t crumble when you cut slices later.
- In a large bowl, combine softened cream cheese, creamy peanut butter, powdered sugar, and milk, then beat with an electric mixer on medium speed for 2-3 minutes until completely smooth, fluffy, and no lumps remain. The mixture should look pale and airy. Gently fold in 8 ounces of whipped topping by hand using a rubber spatula—overmixing deflates those air bubbles you just created.
- Carefully spread the peanut butter mixture over the prepared crust in an even layer, taking care not to disturb the crumbs below (an offset spatula helps here). Smooth the top as best you can since the next layer will be easier to spread on a flat surface.
- In another large bowl, whisk together both boxes of instant chocolate pudding mix with 2 2/3 cups of cold milk for about 2 minutes until smooth and starting to thicken. Don’t walk away—instant pudding sets up quickly! You want it slightly thickened but still pourable.
- Pour the chocolate pudding over the peanut butter layer immediately, spreading gently to cover the entire surface. Work quickly before it sets too much. Place the entire dish in the refrigerator for 15 minutes to let the pudding firm up properly.
- Remove from the fridge and spread the remaining 8 ounces of whipped topping over the chocolate pudding layer in fluffy swirls or smooth it flat—your choice! This is where you can get creative with texture.
- Sprinkle halved Mini Reese’s, chocolate chips, peanut butter chips, and chopped peanuts generously across the top. Drizzle chocolate syrup in dramatic zigzags or swirls over everything.
- Refrigerate the assembled dessert for 3-4 hours minimum, or ideally overnight, to allow all layers to set completely and flavors to meld together beautifully.
Notes
Nutrition
Nutritional Information Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 8g |
| Carbohydrates | 52g |
| Fat | 28g |
| Sugar | 38g |
| Fiber | 2g |
Values are approximate and based on 12 servings
What You’ll Need for Peanut Butter Lasagna
Creating this easy peanut butter lasagna recipe starts with gathering simple, accessible ingredients. Most of these you can find in any grocery store, and trust me, they come together like a dream.
| Amount | Ingredient | Notes |
|---|---|---|
| 16 oz | Nutter Butter Cookies | The foundation—their peanut flavor amplifies everything |
| 1/3 cup | Melted butter | Binds those cookie crumbs perfectly |
| 8 oz | Cream cheese, room temperature | Must be soft for smooth mixing! |
| 1 cup | Creamy peanut butter | I prefer Jif or Skippy for consistency |
| 1 cup | Powdered sugar | Sweetens without graininess |
| 2 tbsp | Milk | Loosens the peanut butter mixture |
| 16 oz | Whipped topping, thawed (divided) | Cool Whip works beautifully here |
| 2 boxes (3.9 oz each) | Instant chocolate pudding | Chocolate is non-negotiable! |
| 2 2/3 cups | Milk | For the pudding layer |
| 1 cup | Mini Reese’s, halved | The star topping |
| 1/2 cup | Chocolate chips | Adds texture contrast |
| 1/2 cup | Peanut butter chips | Double peanut butter goodness |
| 1/4 cup | Chopped peanuts | That satisfying crunch |
| As needed | Chocolate syrup | For dramatic drizzling |
Essential Equipment
You’ll definitely need:
- 9×13 inch baking dish
- Food processor or blender (or a zip-top bag and rolling pin)
- Electric hand mixer or stand mixer
- Large mixing bowls (at least 2)
- Rubber spatula for folding
- Measuring cups and spoons
Nice to have:
- Offset spatula for smooth layers
- Sharp knife for halving Reese’s
- Piping bag for decorative whipped topping (totally optional but fun!)
How to Make Peanut Butter Lasagna Step by Step
Making this peanut butter lasagna is easier than you’d think. Just work through each layer patiently, and you’ll end up with something that looks bakery-worthy.
1. Prepare the cookie crust: Add all Nutter Butter cookies to your food processor and pulse until you have fine, sandy crumbs with no large chunks remaining.
If you don’t have a processor, place cookies in a sealed zip-top bag and crush them with a rolling pin—this takes about 3 minutes of good whacking. Mix the crumbs thoroughly with melted butter until the mixture resembles wet sand and holds together when squeezed.
2. Form the crust base: Press the buttery cookie mixture firmly and evenly into the bottom of your 9×13 baking dish, using the bottom of a measuring cup to pack it down. You want it compact so it doesn’t crumble when you cut slices later—I learned this after my first attempt fell apart!
3. Create the peanut butter layer: In a large bowl, combine softened cream cheese, creamy peanut butter, powdered sugar, and milk, then beat with an electric mixer on medium speed for 2-3 minutes until completely smooth, fluffy, and no lumps remain.
The mixture should look pale and airy. Gently fold in 8 ounces of whipped topping by hand using a rubber spatula—overmixing deflates those air bubbles you just created.
4. Spread the peanut butter mixture: Carefully spread the peanut butter mixture over the prepared crust in an even layer, taking care not to disturb the crumbs below (an offset spatula helps here). Smooth the top as best you can since the next layer will be easier to spread on a flat surface.
5. Mix the chocolate pudding: In another large bowl, whisk together both boxes of instant chocolate pudding mix with 2 2/3 cups of cold milk for about 2 minutes until smooth and starting to thicken. Don’t walk away—instant pudding sets up quickly! You want it slightly thickened but still pourable.
6. Add the chocolate layer: Pour the chocolate pudding over the peanut butter layer immediately, spreading gently to cover the entire surface. Work quickly before it sets too much. Place the entire dish in the refrigerator for 15 minutes to let the pudding firm up properly.
7. Top with whipped cream: Remove from the fridge and spread the remaining 8 ounces of whipped topping over the chocolate pudding layer in fluffy swirls or smooth it flat—your choice! This is where you can get creative with texture.
8. Add the grand finale toppings: Sprinkle halved Mini Reese’s, chocolate chips, peanut butter chips, and chopped peanuts generously across the top. Drizzle chocolate syrup in dramatic zigzags or swirls over everything (don’t be shy—this is the Instagram moment!).
9. Chill thoroughly: Refrigerate the assembled dessert for 3-4 hours minimum, or ideally overnight, to allow all layers to set completely and flavors to meld together beautifully.
Pro Tips for Perfect Peanut Butter Lasagna
This chocolate peanut butter lasagna turns out best when you follow a few key techniques. Room-temperature cream cheese is absolutely crucial—cold cream cheese creates lumps that never fully smooth out, no matter how long you beat it. Let it sit on the counter for about 45 minutes before starting, or microwave it in 10-second bursts if you’re impatient like me.
When folding in whipped topping, use gentle strokes and stop as soon as you don’t see white streaks anymore. According to Serious Eats, aggressive mixing deflates the air bubbles that give whipped toppings their signature light texture, resulting in a dense, gummy layer instead of a fluffy cloud.
Press your cookie crust firmly! A loose crust crumbles when you cut slices. Use the bottom of a flat measuring cup to really pack it down into the corners and edges—this creates stability for all those layers above.
Let the chocolate pudding layer set for the full 15 minutes before adding whipped topping. If you rush this step, the pudding will mix with the whipped cream and you’ll lose those distinct, beautiful layers.
Common Problems and Quick Fixes
Why is my peanut butter layer too thick to spread? No worries—this happens when the peanut butter is cold or the cream cheese wasn’t fully softened. Add another tablespoon of milk and beat again until it reaches a spreadable, frosting-like consistency. You want it smooth, not stiff.
What if my cookie crust won’t stay together? You probably need more melted butter. Add an extra tablespoon, mix thoroughly, and press again. The mixture should feel damp and hold its shape when squeezed in your palm.
Help, my layers are mixing together! This usually means you didn’t let the chocolate pudding set long enough before adding the whipped topping. Next time, give it the full 15 minutes (or even 20) in the fridge until it’s firm to the touch. If it’s already happened, no biggie—it’ll still taste amazing!
Can I fix a runny pudding layer? If your pudding seems too thin after mixing, let it sit for 5 additional minutes at room temperature—instant pudding continues thickening as it rests. Make sure you used cold milk, as warm milk prevents proper setting.
Creative Variations and Fun Twists
Try a peanut butter lasagna with a twist by swapping Oreos for the Nutter Butters to create a cookies-and-cream base. You could also use white chocolate pudding instead of chocolate for a lighter, sweeter version that looks gorgeous at spring gatherings.
Craving instant peanut butter and chocolate satisfaction? Our 2-minute chocolate peanut butter mug cake delivers all the flavor in a single-serving, microwave-friendly format.
Make it peanut-free by using Biscoff cookies for the crust and replacing peanut butter with cookie butter or almond butter. Top with crushed Biscoff cookies instead of Reese’s for a completely different but equally delicious dessert.
How to Serve, Store, and Keep Fresh
Serve your peanut butter lasagna recipe chilled straight from the fridge for the best texture. Use a sharp knife dipped in hot water and wiped clean between cuts to get those picture-perfect slices with defined layers. A thin metal spatula helps lift slices out cleanly without them falling apart.
Storage tips: Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. The longer it sits, the softer the cookie crust becomes—I actually prefer it on day two when everything has melded together even more.
Freezing instructions: Yes, this freezes beautifully! Wrap individual slices in plastic wrap, then place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving. The texture stays remarkably similar to fresh.
No-Waste Kitchen Magic
Got leftover Nutter Butter crumbs from the crust? Sprinkle them over ice cream, stir them into yogurt parfaits, or press them into the bottom of cupcake liners before filling for an instant peanut butter base. I keep a jar of cookie crumbs in my pantry specifically for moments like these.
Extra chocolate pudding? Layer it in small jars with whipped cream and crushed cookies for quick individual parfaits that kids absolutely love. These make great lunchbox treats or after-school snacks.
Leftover whipped topping can be frozen in dollops on a parchment-lined tray, then stored in a freezer bag for up to 3 months. Pop one into hot chocolate or coffee for an instant treat.
Peanut Butter Lasagna FAQs
Can I make this peanut butter lasagna ahead of time?
Absolutely! In fact, this dessert actually improves when made 24 hours in advance because the layers have time to set properly and the flavors meld together beautifully. Just add the final chocolate syrup drizzle right before serving so it looks fresh and glossy.
What’s the best substitute for Nutter Butter cookies in this recipe?
Regular graham crackers mixed with 2 tablespoons of creamy peanut butter work wonderfully as a substitute. Vanilla wafers plus peanut butter also create a delicious base, though the peanut flavor will be slightly less intense than with Nutter Butters.
Why did my peanut butter layer turn out grainy?
This happens when the cream cheese is too cold or the powdered sugar isn’t fully incorporated. Always use room-temperature cream cheese and beat the mixture for a full 2-3 minutes until it’s completely smooth and fluffy with no visible sugar granules remaining.
Can I freeze peanut butter lasagna for later?
Yes! Wrap slices individually in plastic wrap and freeze for up to 2 months in an airtight container. Thaw overnight in the refrigerator—the texture holds up remarkably well and you’ll have dessert ready whenever a craving hits.
How do I keep the layers from sliding when cutting?
Make sure you chill the dessert for the full 3-4 hours (overnight is even better) so all layers fully set. Use a sharp knife dipped in hot water, wiping it clean between each cut, and run the knife along all four edges before making your first slice to prevent sticking.
What if I don’t have instant chocolate pudding?
Cook-and-serve pudding works too! Just prepare it according to package directions, let it cool to room temperature, then spread it over the peanut butter layer. It’ll need an extra hour of chilling time to set completely before adding the whipped topping.
Your New Go-To Dessert
This peanut butter lasagna is about to become your most requested recipe—I’m calling it now. There’s something about those layers of peanut buttery goodness topped with chocolate and candy that makes people swoon. It’s easy enough for a random Tuesday but impressive enough for special occasions.
Baked with love by Rebeccah Ellene.
