Peanut Butter Cookie Lasagna

Prep Time: 45 minutes
Chill Time: 8 hours (or overnight)
Total Time: 8 hours 45 minutes
Yield: One 9×13 inch pan (about 12-15 generous servings)
Category: Dessert
Method: No-Bake, Assembly
Cuisine: American
Intensity: Medium
- This recipe is not difficult, but it is a project. It involves multiple layers that require mixing and spreading, and its success hinges on patience during the chilling stages. Perfect for a weekend baking project.

Ingredients

For the Crust:

2 cups (about 20 cookies) finely crushed Nutter Butter cookies (or similar peanut butter sandwich cookies)
6 tablespoons unsalted butter, melted

For the Peanut Butter Cheesecake Layer:

16 ounces (2 blocks) full-fat cream cheese, softened to room temperature
1 cup creamy peanut butter (not natural/oily style)
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream

For the Chocolate Pudding Layer:

2 (3.4 oz) packages instant chocolate pudding mix
3 cups cold whole milk

For the Topping & Garnish:

2 cups heavy whipping cream, cold
¼ cup powdered sugar
1 teaspoon vanilla extract
1 cup mini chocolate chips or chopped chocolate
8-10 Reese’s Peanut Butter Cups, roughly chopped
¼ cup salted peanuts, chopped (optional, for extra crunch)

Instructions

Step 1: Prepare the Crust

In a medium bowl, combine the finely crushed Nutter Butter cookies and the melted butter. Stir until the mixture resembles wet sand and all the crumbs are evenly moistened.
Transfer the mixture to a 9×13-inch baking dish. Using the bottom of a measuring cup or a glass, press the crumbs firmly and evenly into the bottom of the pan to form a solid crust base.
Place the pan in the freezer for 15-20 minutes to set while you prepare the next layer. This prevents the crust from becoming soggy.

Step 2: Make the Peanut Butter Cheesecake Layer

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is completely smooth and lump-free. This is crucial for a silky texture.
Add the creamy peanut butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Beat again until all ingredients are fully combined and the mixture is smooth.
In a separate, clean, chilled bowl, whip 1 ½ cups of cold heavy whipping cream until stiff peaks form. Be careful not to over-whip it into butter.
Gently fold the whipped cream into the peanut butter-cheese mixture using a spatula. Use a “figure-eight” motion to incorporate it fully while maintaining the airy volume. This is what gives the layer its light, mousse-like texture.
Remove the chilled crust from the freezer. Spread the peanut butter cheesecake mixture evenly over the crust, going all the way to the edges. Smooth the top with a spatula.
Return the entire pan to the refrigerator while you make the pudding layer.

Step 3: Create the Chocolate Pudding Layer

In another large bowl, whisk the two packages of instant chocolate pudding mix with 3 cups of cold milk. Whisk continuously for about 2 minutes until the pudding begins to thicken.
Let the pudding stand for 3-5 minutes to set further. It should be thick and pudding-like.
Carefully pour the thickened chocolate pudding over the chilled peanut butter cheesecake layer.
Use a spatula to spread it into an even layer, being gentle to avoid disturbing the layer beneath.
Place the pan back into the refrigerator to chill for at least 30 minutes.

Step 4: Add the Final Whipped Cream Topping

In a chilled bowl, combine the remaining 2 cups of cold heavy whipping cream, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract.
Whip with an electric mixer on medium-high speed until medium-stiff peaks form. The cream should be thick and spreadable.
Dollop the whipped cream over the set chocolate pudding layer and spread it gently into a beautiful, swoopy, even layer.

Step 5: Garnish and The Final Chill

Sprinkle the mini chocolate chips, chopped Reese’s Peanut Butter Cups, and optional chopped peanuts evenly over the whipped cream layer. Press down lightly so they adhere.
This is the most critical step: cover the pan tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This extended chilling time is non-negotiable. It allows all the layers to firm up, the flavors to meld perfectly, and makes it possible to slice clean, beautiful pieces.

Step 6: Serving

When ready to serve, remove the lasagna from the refrigerator. For the cleanest slices, you can dip a sharp knife in hot water, wipe it dry, and then cut.
Use a spatula or pie server to lift out generous portions, revealing the stunning layers.
Serve immediately and watch as it disappears!

Notes

Softening Cream Cheese: For a lump-free cheesecake layer, ensure your cream cheese is truly at room temperature. Taking it out of the fridge 1-2 hours before you start is best.
Peanut Butter Choice: Use a standard, shelf-stable creamy peanut butter like Jif or Skippy. Natural peanut butters can separate and make the layer oily and less stable.
Make-Ahead Marvel: This is the perfect make-ahead dessert. You can prepare it up to 24 hours in advance, making it ideal for parties and holidays.
Storage: Keep any leftovers covered tightly in the refrigerator for up to 4 days. It can also be frozen for up to a month. Thaw in the refrigerator before serving.

Nutrition Information

Disclaimer: The following is an estimated nutritional breakdown provided by an online nutrition calculator. Values can vary significantly based on specific ingredient brands and portion sizes.

Serving Size: 1 slice (1/12th of recipe)
Calories: ~875
Total Fat: 62g
Saturated Fat: 32g
Cholesterol: 125mg
Sodium: 480mg
Total Carbohydrates: 72g
Dietary Fiber: 3g
Sugars: 55g
Protein: 15g

This Peanut Butter Cookie Lasagna is a celebration of texture and flavor in every single bite. It’s rich, creamy, crunchy, and guaranteed to satisfy the most intense peanut butter and chocolate cravings. While it requires a time investment for chilling, the active work is straightforward, and the impressive, delicious result is worth every minute.