Dessert

Peanut Butter Lasagna Recipe

BySimon Carel October 18, 2025October 18, 2025

Introduction

This Peanut Butter Lasagna is a rich, no-bake dessert that combines the crunch of Oreo cookies with creamy peanut butter and chocolate layers. It’s perfect for peanut butter lovers looking for an easy, crowd-pleasing treat.

The image shows a square layered dessert in a clear glass dish placed on a white marbled surface. The dessert has four visible layers: the bottom layer is a dark, crumbly chocolate crust; above it is a thick creamy white layer; next is a dense, rich chocolate layer; and at the top is a fluffy white whipped cream layer. The whipped cream is decorated with chocolate drizzle, small butterscotch chips, chocolate chips, and broken pieces of peanut butter cups, adding texture and color contrast. A woman's hand is gently holding the dish on one side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 Oreo cookies
⅓ cup melted butter
8 ounces cream cheese (softened)
1 cup creamy peanut butter
1 cup powdered sugar
¼ cup milk
1 ½ cups whipped topping (such as Cool Whip)
2 boxes instant chocolate pudding mix (3.4 ounces each, 4 servings size)
2 ¾ cups milk
Additional whipped topping for topping
1 Mini Reese’s Peanut Butter Cups, chopped
Peanut butter chips
Chocolate syrup (optional)

Instructions

Step 1: In a food processor, finely crush the Oreo cookies. Stir in the melted butter until well combined. Press this mixture evenly into the bottom of a 9″ x 13″ pan or glass dish. Place in the freezer while preparing the next layer.
Step 2: Using a mixer on medium speed, beat the cream cheese, milk, and peanut butter until fluffy. Gradually add the powdered sugar, mixing gently. Fold in 1 ½ cups of whipped topping carefully.
Step 3: Spread the peanut butter mixture evenly over the Oreo crust. Return to the freezer while preparing the chocolate layer.
Step 4: In a bowl, whisk together both boxes of instant chocolate pudding mix with 2 ¾ cups milk. Use less milk than the package calls for to keep the pudding thicker than usual.
Step 5: Spread the chocolate pudding layer over the peanut butter layer. Place the dish in the refrigerator for about 5 minutes to allow it to set slightly.
Step 6: Top with the remaining whipped topping. Sprinkle chopped Mini Reese’s Peanut Butter Cups and peanut butter chips over the top. Drizzle with chocolate syrup if desired.
Step 7: Refrigerate the dessert for at least 3 hours before serving to let all layers set properly.

Tips & Variations

For a crunchy twist, add chopped peanuts to the peanut butter layer.
If you prefer a less sweet dessert, reduce the powdered sugar slightly.
Use natural peanut butter for a more intense peanut flavor.
For a nut-free option, substitute peanut butter with sunflower seed butter.

Storage

Store the peanut butter lasagna covered in the refrigerator for up to 3 days. For best texture, consume within this time. Reheat is not recommended; serve chilled for optimal flavor and consistency.

How to Serve

The image shows a dessert in a clear glass baking dish with four visible layers. The bottom layer is a dark, crumbly chocolate crust, followed by a light beige creamy layer. Above this is a thick, rich chocolate layer, and the top layer is fluffy white whipped cream decorated with a chocolate drizzle grid pattern. The whipped cream is also topped with small peanut butter cups, chopped peanut butter cups, small round peanut butter candies, and tiny chocolate chips. A piece has been cut out, revealing the layers clearly, and the dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert can be made a day in advance. Just keep it refrigerated and covered until ready to serve.

Can I use regular chocolate pudding instead of instant?

Instant pudding works best for setting and texture in this recipe. Using regular pudding may alter the consistency and layering.

Simon Carel