Peanut Butter Crunch Lasagna is a no-bake layered dessert of crunchy Nutter Butter cookies, a sweet cream cheese layer, silky chocolate pudding and fluffy whipped topping, finished with crushed cookies and a peanut butter drizzle. Make it the night before a potluck, birthday or summer cookout; it feeds a crowd.
How to make peanut butter crunch lasagna: Line a 9×13-inch dish with Nutter Butter cookies, spread on a cream cheese and whipped topping layer, then chocolate pudding and more whipped topping. Top with crushed cookies and melted peanut butter and chill until set, preferably overnight.
Why You’ll Love It
- No oven needed: just stir, layer and chill.
- Peanut butter and chocolate: the classic pairing in every creamy, crunchy bite.
- Serves 12: a big 9×13-inch dessert for parties and potlucks.
- Make-ahead: it actually gets better after a night in the fridge.
Ingredient Notes
Nutter Butter cookies: One family-size package, used whole for the base and crushed for the top. The cookies soften slightly as the dessert chills, like the noodles in a lasagna.
Cream cheese and powdered sugar: Eight ounces of softened cream cheese beaten with powdered sugar make a smooth, cheesecake-like layer. Softened cream cheese keeps it lump-free.
Instant chocolate pudding: One 5.9-ounce box whisked with 3 cups of milk. Whisk until it thickens before spreading so it sets into a firm layer.
Whipped topping: Three cups, thawed and divided: half folds into the cream cheese and half goes on top.
Peanut butter: Half a cup of creamy peanut butter, melted for the drizzle. I warm it just until it pours, so it sets into a soft, glossy ribbon.
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Ingredients
- 1 package Nutter Butter cookies (family-size)
- 8 oz cream cheese, softened
- 1 1/3 cups powdered sugar
- 3 cups whipped topping, thawed and divided
- 1 box (5.9 oz) instant chocolate pudding mix
- 3 cups milk
- 1/2 cup creamy peanut butter
How to Make Peanut Butter Crunch Lasagna
1. Cookie base. Arrange a layer of cookies in the bottom of a 9×13 dish.
2. Cream cheese layer. Beat the cream cheese and powdered sugar until smooth, then fold in half of the whipped topping.
3. Spread. Spread the cream mixture evenly over the cookies.
4. Pudding layer. Whisk the pudding mix with the milk until thick, then spread it over the cream layer.
5. Top. Spread the remaining whipped topping evenly over the pudding.
6. Crunch. Crush the remaining cookies and sprinkle them over the top.
7. Drizzle. Drizzle the melted peanut butter over the dessert.
8. Chill. Chill until set, preferably overnight, before serving.
How to Get Clean, Neat Layers
Each layer needs to be thick enough to hold its own. Let the pudding thicken fully in the bowl before spreading; runny pudding soaks into the cream cheese layer and blurs the stripes.
Spread gently with an offset spatula, working from the center out, so you do not drag up the layer underneath. Whipped topping is soft, so light strokes keep it smooth.
The overnight chill is the secret. It firms every layer and softens the cookies just enough that a spatula cuts straight down through them. I cut with a knife dipped in hot water and wiped clean between slices.
Tips for Success
Why is my dessert runny?
The pudding did not set or it did not chill long enough. Whisk the pudding until thick and chill the dish for several hours, ideally overnight.
Why is the cream cheese layer lumpy?
The cream cheese was cold. Soften it first and beat it with the powdered sugar before folding in the whipped topping.
Why did the peanut butter harden?
It was drizzled onto a very cold surface too thickly. Melt it until it flows and drizzle thin lines.
Why are the cookies soggy?
The dessert sat for several days. The cookies soften as they absorb moisture, which is part of the charm, but they are at their best within a day or two of assembling.
Taking It to a Potluck
This dessert travels well because it is built in its serving dish. Make it the night before, keep it covered in the refrigerator, and add the crushed cookies and peanut butter drizzle in the morning if you want the topping as crunchy as possible.
Pack it in a cooler with ice packs for the trip, and keep it chilled until serving, since it softens quickly in the heat. Bring a sturdy spatula and a knife for cutting, and cut the squares small; it is very rich, so a small square goes a long way on a dessert table.
Variations
- Chocolate lovers: add a chocolate syrup drizzle with the peanut butter.
- Peanut butter cups: scatter chopped peanut butter cups over the top.
- Vanilla pudding: use vanilla instead of chocolate for a lighter flavor.
If you like peanut butter desserts, try Cornflake Peanut Butter Cookies for a no-bake treat made with five pantry ingredients.
For another peanut butter dessert, Peanut Butter Cake with Peanut Butter Frosting pairs a moist 9×13-inch cake with thick, creamy frosting.
Storage
Keep the dessert covered in the refrigerator and serve it cold. Because it contains cream cheese and milk, do not leave it out for more than 2 hours, and eat leftovers within 3 to 4 days, following USDA FSIS guidance.
What to Serve With It
It is a stand-alone dessert, perfect for a buffet table next to other make-ahead sweets. For more no-bake desserts, try no-bake banana split cake, no-bake strawberry crunch cheesecake, strawberry cream cheese icebox cake or chocolate pecan delight. Peanut butter fans will also love Amish peanut butter pie and peanut butter and chocolate Rice Krispie treats.
Frequently Asked Questions
What is peanut butter lasagna?
A no-bake layered dessert, called lasagna because of its stacked layers: cookies instead of noodles, with cream cheese, pudding and whipped topping in between.
Can I use homemade whipped cream?
Yes, but whip it with a little powdered sugar to stiff peaks so it holds up. Whipped topping is more stable over a long chill.
How far ahead can I make it?
Make it the day before. It is best within the first day or two, while the cookie topping still has some crunch.
Final Notes
Let the pudding thicken before spreading and give the dessert its overnight chill. If you have a question or make it, tell me how it turned out in the comments.
Peanut Butter Crunch Lasagna
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Ingredients
- 1 package Nutter Butter cookies family-size
- 8 oz cream cheese softened
- 1 1/3 cups powdered sugar
- 3 cups whipped topping thawed and divided
- 1 box instant chocolate pudding mix 5.9 oz
- 3 cups milk
- 1/2 cup peanut butter creamy
Instructions
- Arrange a layer of cookies in the bottom of a 9x13 dish.
- Beat cream cheese and powdered sugar until smooth, then fold in half the whipped topping.
- Spread the cream mixture over the cookie layer evenly.
- Whisk pudding mix with milk until thick, then spread over the cream layer.
- Top with remaining whipped topping and smooth evenly.
- Crush remaining cookies and sprinkle over the top.
- Drizzle melted peanut butter over the dessert.
- Chill until set, preferably overnight, before serving.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
