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layered peanut butter lasagna dessert with a bite taken out, topped with whipped cream and peanut butter cookies.
5 from 16 votes

Peanut Butter Lasagna

Peanut Butter Lasagna is a creamy and indulgent dessert with layers of cream cheese, peanut butter, and a crispy Nutter Butter cookie crust.
Author Diana
Servings 12 servings
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 6 hours
Total Time 6 hours 32 minutes

Ingredients

  • 16 ounces Nutter Butter Cookies (a family-sized package)5-8 whole cookies set aside, the remaining finely ground
  • 1 stick (½ cup) (113 grams) unsalted butter melted, 113g
  • 8 ounces (225 grams) cream cheese softened at room temperature, 225g
  • 1 cup powdered sugar
  • 3 8-ounce tubs frozen whipped topping thawed at room temperature, divided
  • 1 3.4-ounce package Jello Vanilla Instant Pudding mix
  • 1 ½ cups (360 ml) cold milk
  • 1 cup (250 grams) creamy peanut butter
  • ½ cup (120 ml) caramel sauce plus additional for garnish
  • ½ teaspoon fine sea salt

Instructions

  • Preheat the oven to 375°F/190°C and prepare a 9x13 baking dish with nonstick cooking spray.
  • In a large mixing bowl, combine all finely ground Nutter Butter cookies (minus 1 cup) with the melted butter. Mix well using a fork until the mixture feels and looks like wet sand.
  • Pour the crumb mixture into the bottom of a 9x13 baking dish, packing firmly and flat using the palms of your hands. Bake for 10-12 minutes or until the crust has hardened and is golden brown. When done, remove it from the oven and allow it to come to room temperature before proceeding.
  • In a large mixing bowl, beat together the powdered sugar and cream cheese using an electric hand or stand mixture. Beat until smooth. Fold in 1 tub of whipped topping and mix until smooth.
  • Add cream cheese mixture to the Nutter Butter crust and spread evenly and flat using a rubber spatula.
  • In a clean large mixing bowl, combine vanilla pudding mix and milk. Beat until the pudding package has completely dissolved and the mixture slightly thickens.
  • Add in 1 tub of whipped topping, peanut butter, the remaining finely ground Nutter Butter crumbs, caramel sauce, and sea salt. Blend until all ingredients are smooth.
  • Add mixture to the dish and spread evenly across. Top with the remaining tub of whipped topping before covering the dish and placing it inside the refrigerator to chill overnight.
  • When ready to serve, garnish the dish with the remaining Nutter Butter cookies, broken into larger crumbs as well as a caramel sauce drizzle.

Notes

  • Use unsalted butter: Peanut Butter cookies are already a bit salty, so unsalted butter works best for the crust.
  • Use a food processor to get super fine cookie crumbs.
  • Choose your Pan: I love using a classic glass baking dish to make this recipe, but you can use any 9×13-inch pan that you like. If you want your peanut butter lasagna to be extra thick, you can also make it in a 9 or 10-inch square pan.
  • Baking the crust makes it crispy and firm. To make this dessert truly oven-free, you can skip this part, but the bottom layer will be crumbly and the squares won't be so easy to serve.
  • Be sure to let the crust cool completely before adding the other layers. Speed up the process by placing it in the fridge while you mix up the other ingredients.
  • Use Instant Pudding: When buying pudding mix, look for the box that says “instant”. The type of pudding mix that needs to be cooked won’t work properly here.
  • For very clean layers, chill each layer after you spread it. This adds a bit of extra time to the recipe and isn't completely necessary, but it can help keep the layers from blending together.
  • To Store: Store this peanut butter lasagna covered in the fridge for up to 4 days. You can also freeze the dessert for up to 2 months. Just allow it to thaw overnight in the fridge before serving.

Nutrition

Calories: 449kcal | Carbohydrates: 48g | Protein: 10g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 428mg | Potassium: 199mg | Fiber: 1g | Sugar: 31g | Vitamin A: 314IU | Vitamin C: 0.05mg | Calcium: 71mg | Iron: 0.4mg