Peanut Butter Crunch Lasagna
A dreamy layered dessert with peanut butter cheesecake, chocolate pudding, and cookie crunch—no oven required!
Introduction
This Peanut Butter Crunch Lasagna is the ultimate no-bake dessert for peanut butter lovers. It’s rich, creamy, and packed with layers of flavor and texture—from the buttery cookie crust to the velvety peanut butter cheesecake layer, silky chocolate pudding, and fluffy whipped topping. Finished with peanut butter chips, crushed cookies, and a drizzle of chocolate syrup, it’s a showstopper that’s surprisingly easy to make.
Whether you’re prepping for a party, potluck, or just craving something decadent, this dessert delivers comfort and wow-factor in every bite.
Ingredients
Crust Layer
- 20 peanut butter sandwich cookies, crushed
- ¼ cup unsalted butter, melted
Peanut Butter Cheesecake Layer
- 8 oz cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups whipped topping (like Cool Whip)
Chocolate Pudding Layer
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
Whipped Topping Layer
- 1½ cups whipped topping (like Cool Whip)
Toppings
- 1 cup peanut butter chips
- ½ cup crushed peanut butter sandwich cookies
- ¼ cup crushed peanuts (optional)
- Chocolate syrup drizzle (optional)
Instructions
Step 1: Prepare the Crust
In a bowl, mix the crushed peanut butter sandwich cookies with melted butter until evenly combined. Press the mixture into the bottom of a 9×13-inch baking dish to form a firm, even crust. Refrigerate for 10–15 minutes to set.
Step 2: Make the Peanut Butter Cheesecake Layer
In a large mixing bowl, beat together the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated. Spread this layer evenly over the chilled cookie crust.
Step 3: Prepare the Chocolate Pudding Layer
In a separate bowl, whisk together the chocolate pudding mix and cold milk until thickened, about 2 minutes. Spread the pudding mixture evenly over the peanut butter cheesecake layer.
Step 4: Add the Whipped Topping
Spread the remaining whipped topping evenly over the chocolate pudding layer, smoothing the top with a spatula.
Step 5: Decorate with Toppings
Sprinkle peanut butter chips, crushed cookies, and crushed peanuts (if using) over the top. For an extra indulgent touch, drizzle with chocolate syrup.
Step 6: Chill and Serve
Refrigerate the dessert for at least 4 hours or overnight to allow the layers to set. Slice into squares and serve chilled.
Tips for Success
- Use full-fat cream cheese for the creamiest texture
- Make sure the whipped topping is fully thawed before folding
- Chill overnight for best results—the flavors meld and the layers firm up beautifully
- Use a sharp knife to slice clean squares for serving
- For extra crunch, add chopped peanut butter cups or Reese’s Pieces on top
Serving Suggestions
- Serve with a cold glass of milk or iced coffee
- Add a scoop of vanilla ice cream for an ultra-decadent dessert
- Perfect for birthdays, holidays, or any peanut butter-themed celebration
Storage
- Store covered in the refrigerator for up to 5 days
- Not recommended for freezing due to the whipped topping and pudding texture
Final Thoughts
This Peanut Butter Crunch Lasagna is a no-bake masterpiece that’s rich, creamy, and full of texture. It’s the kind of dessert that gets rave reviews and second helpings—without requiring hours in the kitchen. Whether you’re making it for a crowd or just treating yourself, it’s guaranteed to satisfy every peanut butter craving.