Description
Peanut Butter Cookie Lasagna is a rich, creamy no-bake dessert made with a crunchy peanut butter cookie crust, fluffy peanut butter cream, smooth chocolate pudding, and whipped topping. It’s an easy, crowd-pleasing dessert perfect for parties, potlucks, and make-ahead occasions.
Ingredients
Scale
- 24 peanut butter sandwich cookies, crushed
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping, divided
- 2 cups chocolate pudding, prepared
- 1/2 cup mini chocolate chips
- 1/4 cup crushed peanut butter cups (optional)
Instructions
- In a bowl, mix crushed peanut butter cookies with melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9x13-inch dish to form the crust.
- In a large bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract; mix until creamy.
- Fold in half of the whipped topping until light and fluffy.
- Spread the peanut butter mixture evenly over the cookie crust.
- Gently spread prepared chocolate pudding over the peanut butter layer.
- Top with remaining whipped topping, smoothing evenly.
- Sprinkle mini chocolate chips and crushed peanut butter cups over the top.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Chill fully before slicing to ensure clean, defined layers.
- Crunchy peanut butter can be used for extra texture.
- This dessert tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 55 mg