Peanut Butter Lasagna has layers of fluffy peanut butter filling, rich chocolatey pudding and a sweet whipped topping all nestled on a chocolate Oreo cookie crust. This easy no bake dessert can be made ahead of time and is a potluck favorite!
This Peanut Butter Lasagna is an amazing dessert recipe that is both light and rich at the same time! Chocolate lasagna has been a long time favorite in my household… and very few things go better with chocolate than peanut butter!
I have a Peanut Butter Oreo Ice Box Cake that I absolutely love… and when I saw Chocolate Lasagna by the Center Cut Cook I knew the two had to become one!
The bottom layer is a no bake Oreo cookie crumb base but any flavor of sandwich cookies (including Nutter Butters) would work perfectly in this recipe. I do use the whole Oreo in this base, including the frosting. You will get the best results using a food processor or blender to get fairly fine crumbs. If you don’t have access to a food processor, you can certainly place the cookies in a freezer bag and crush them with a rolling pin. Once mixed you’ll want to press them into the pan as firmly as possible (I sometimes use another pan the same size and press it firmly on top to get a smooth surface).
Refrigerating each portion of this peanut butter lasagna between layers just for a couple of minutes gives it just enough time to set up before adding the next layer!
The chocolate pudding layer uses two boxes of chocolate pudding mix (4 servings size each) along with milk. You’re going to want to add a bit less milk than the box calls for which makes the pudding layer a little bit thicker and the dessert will hold it’s shape better.
Once made, Peanut Butter Lasagna will last in the fridge for a few days so it’s the perfect make ahead dessert for summer parties! I use a 9×13 glass pan that has a lid making transport and storage easy. We add the toppings just before serving to keep the chocolate sauce from soaking into the whipped topping.
The best thing about this perfect summer time dessert: no baking is required … and no oven in the summer time is a great idea in my books! This is loved by my whole family… you’ll be amazed at how something can be so rich yet so light at the same time!
Peanut Butter Lasagna
- 36 Oreo Cookies
- ⅓ cup butter melted
PEANUT BUTTER LAYER
- 8 ounces cream cheese softened
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- ¼ cup milk
- 1 ½ cups whipped topping such as Cool Whip
- 2 boxes of instant chocolate pudding 4 servings size
- 2 ¾ cups milk
- whipped topping
- 1 bag of Reese’s Mini Peanut Butter Cups
- peanut butter chips
- Chocolate Syrup optional
- In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.
PEANUT BUTTER LAYER
- With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
- Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.
- In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)
- Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
- Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Hello I can’t find Cool Whip where i live what can I substitute it with
You can substitute it with whipped cream but make sure it is stabilized whip cream so it keeps it’s shape, Tanya!
I would like to make this
Hi Bunnie, for the full recipe you can scroll to the bottom of the post or use the jump to recipe button at the top of the page :) Happy Cooking!
There is no video??
Hi Ginny, you can view the video here.
I made this recipe for a contest and won first place. Here are a few things I changed: instead of Oreos I used brownies (I hate crunchy brownies….. they were moist and delicious). Also all milk I substituted heavy whipping cream. It was rich and great!!!! So much feedback on it being the best. Thanks
I give it 5 star’s . It’s like heaven on earth can’t make enough of it.
I can’t wait to try this recipe
My dad was disappointed at Thanksgiving that I didn’t make this. Made it for him at Christmas but did 1/2 oreos and 1/2 nutter butters for bottom layer. Also added an extra 1/2 C. of peanut butter for extra protein. I topped it with the Cookies and Creme Oreo Cool Whip too and drizzled it with a combination of Hot Fudge and peanut butter warmed in a glass measuring cup in boiling water. Was absolutely delicious and was requested for Super Bowl Party and Birthday Parties for all the nieces and nephews!
Oh my Catherine, that sounds so yummy. I can see why he was disappointed :)
Yes please send the receipt for pie & cake s
Hi Stanley, you can check out all of our recipes for pie, cakes, and other desserts in our dessert section. You can also sign up for our newsletter to receive all of our new recipes directly to your inbox.
My chocolate pudding mix says “Cook & Serve Pudding & Pie Filling.” There wasn’t instant pudding at my local grocery store. Yikes! What do I do!?
I would suggest to cook and cool completely before proceeding with the recipe.
To: spend with pennies.com
Your Peanut Butter Fudge Brownies recipe calls for “18” Tablespoons of unsalted butter. Is that correct? (18 seems like a LOT.)
Please clarify for me. Thanks.
Yes, the Peanut Butter Fudge Brownies calls for 18 Tablespoons of unsalted butter, which is 1 cup + 2 Tablespoons. Hope that helps Linda!
What a great recipe! It was a big hit with everyone at our cookout. The only change I made was I didn’t have any chocolate sauce for topping so crushed some Oreos to add on top with the Reese’s.
Ooooo! That sounds so yummy Denise!
Love ur recipes
Thanks Barb! We are so happy to be able to share them with you!
This looks wonderful. Can’t wait to try it.
I hope you love it Sandra!
So glad you enjoyed this recipe Chris!
This looks so wonderful
Thank you Tamara!
Love easy recipes
Thank you Sharon!
Yum yum yummy
Thank you Pamela! Enjoy!
how many days would this be ok in the fridge or could it be frozen?
It should be fine for a few days Dena, just leave the toppings off until ready to serve. We haven’t tried freezing it, so if you do let us know how it turns out!
I made this for Easter. Most people raved about it, but my mom and I found it to be a touch too sweet. It was so easy and I will definitely make it again (it’ll be a great summer dessert), but I will definitely cut the icing sugar in the peanut butter layer in half. I may even try eliminating it altogether, as all the other layers are very sweet.
I am glad this well received Krista. This is definitely a sweet dessert! I like to have a cup of coffee with it to cut the sweetness a little.
I also loved how easy this recipe was but since we are not super sweet eaters found the peanut butter layer to be quite sweet for us. I will also make again but omit the powdered sugar. Otherwise it is a great recipe..thanks for sharing!!
Delicious!! Everyone loved it !
Yay! Thank you for letting us know Marla!