Peanut Butter Cookie Lasagna is the ultimate no‑bake dessert that layers indulgent flavours and textures into one crowd‑pleasing dish. With peanut butter sandwich cookies forming the base, creamy pudding and whipped topping layered on top, and mini peanut butter cups and crushed cookies sprinkled as a garnish, this dessert hits every sweet spot. It’s perfect for parties, potlucks or a special treat at home. Chill time of about 8 hours (or overnight) gives the cookies time to soften and the flavours to meld into a rich, creamy delight.
Why You’ll Love This Peanut Butter Cookie Lasagna
You’ll love this Peanut Butter Cookie Lasagna because it gives you big flavour with very little fuss. There’s no oven required; it’s simply layered, chilled and served. The peanut butter cookie base gives a crunchy yet soft texture, the pudding adds creaminess, and the whipped topping brings lightness. Add in the mini peanut butter cups and crushed cookies for texture and fun. It’s also highly adaptable: you can make it ahead of time (a real bonus), and it’s ideal for sharing. If you’re a fan of peanut butter desserts, this one feels like a decadent treat without complicated techniques.
Ingredients
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1 (3.4‑ounce) package instant banana pudding mix
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1 (16‑ounce) package peanut butter sandwich cookies (plus extra cookies crushed for garnish) — e.g., Nutter Butter
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1 (8‑ounce) container frozen whipped topping, thawed
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1 cup chopped peanut butter cups
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Optional: 2 tablespoons peanut butter (warmed and drizzled for extra flavour)
Step‑by‑Step: How to Make Peanut Butter Cookie Lasagna
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In a medium bowl, prepare the pudding according to the package directions. Then refrigerate about 5 minutes, or until it begins to thicken.
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Line the bottom of an 8‑inch square baking dish with the peanut butter sandwich cookies (place them evenly across the bottom).
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Spread half of the prepared pudding evenly over the cookie layer.
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Next, spread half of the thawed whipped topping over the pudding layer.
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Sprinkle half of the chopped peanut butter cups evenly over the whipped topping.
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Repeat the layers: cookies, the remaining half of the pudding, then the remaining whipped topping, and finally the remaining chopped peanut butter cups.
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For extra flavour and presentation, garnish the top with crushed peanut butter cookies. If you like, drizzle 2 tablespoons of warmed peanut butter (microwaved ~10 seconds) across the top.
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Cover the dish and refrigerate for at least 8 hours (or overnight) so the cookies soften and all the layers meld.
Helpful Tips
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Make sure your whipped topping is fully thawed and cold so it holds up well when layering.
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When layering, spread gently so you don’t mix the layers together—clear defined layers look great.
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After layering, pressing the top lightly with the back of a spoon helps flatten and settle the dessert.
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For clean slices, use a sharp knife dipped in hot water, wiped dry, and then cut—especially helpful if the dessert is very chilled.
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If you’re short on time, chill for at least 4‑6 hours—but longer (8–12 hours) improves texture and flavour.
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Use a baking dish with high sides so you can build enough layers without overflow.
Substitutions And Variations
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Cookies: Instead of peanut butter sandwich cookies you could use plain peanut butter cookies, or even chocolate sandwich cookies (like Oreos) for a variation.
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Pudding mix: The recipe uses banana‑pudding flavour, but you could swap vanilla or chocolate instant pudding for a slightly different taste.
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Whipped topping: While frozen whipped topping (e.g., Cool Whip) is convenient and stable, you could use homemade whipped cream (sweetened) if you prefer a fresher taste—but it may not hold up as well.
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Toppings: Add chopped nuts (peanuts, roasted), mini peanut butter cups, chocolate chips, or a drizzle of chocolate syrup.
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Pan size: The original recipe uses an 8‑inch square dish; for a bigger crowd you could scale to a 9 × 13 inch dish and proportionally increase the ingredients.
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Make‑ahead: You can prepare it the night before your event, and the flavors will actually come together even better as it chills.
Storage Instructions
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Always cover the dish tightly (plastic wrap or a lid) and store in the refrigerator.
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This dessert will keep well for about 3‑4 days in the fridge when properly covered.
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If you’d like to freeze it: wrap tightly with plastic wrap and foil, freeze for up to a month. Thaw in the refrigerator overnight before serving.
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Keep chilled until just before serving; let it sit at room temperature only while you serve to avoid the whipped topping collapsing or the cookies becoming overly soggy.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 9 servings, as per your recipe):
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Calories: ~350‑450 kcal (depending on the brand of cookies and amount of candy)
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Fat: ~18‑25 g
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Carbohydrates: ~35‑45 g
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Protein: ~5‑7 g
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Sugar: ~25‑30 g
Serving Suggestions
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Serve chilled straight from the fridge. For a clean presentation, cut into squares and serve on dessert plates.
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Garnish each serving with a mini peanut butter cup, a drizzle of warm peanut butter (as suggested), or a sprinkle of crushed cookies.
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Pair with a cold glass of milk or a hot beverage like coffee or tea to balance the richness.
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For a party buffet: set out a large dish, pre‑cut into smaller squares, with a small dessert fork so guests can easily help themselves.
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If you want to highlight the layers, use a clear glass dish so the layers of cookie, pudding and topping show through.
Frequently Asked Questions About Peanut Butter Cookie Lasagna
Can I use homemade peanut butter cookies instead of store‑bought sandwich cookies?
Yes, you can substitute homemade peanut butter cookies if you prefer. The key is to have a stable base layer that holds up under the pudding and whipped topping. Just ensure the cookies are firm enough (not too soft) so the layers remain distinct.
Do I have to use banana pudding mix?
No. The recipe you provided uses banana pudding flavour, which adds a nice twist. But you may absolutely use vanilla or even chocolate instant pudding mix for variation. The flavour will shift slightly, but the technique remains the same.
Why do we chill it so long (8 hours or overnight)?
Chilling time is important because it allows the cookies at the bottom to soften slightly and absorb flavour from the layers above, while allowing the pudding to fully set and the whipped topping to firm up. This results in a cohesive dessert that slices cleanly and holds together. Shorter chill time may lead to a looser, less set dessert.
Can I make this ahead of time for a party?
Absolutely! This is one of the strengths of this recipe. You can prepare it the night before your event, and the flavors will actually come together even better as it chills.
Final Thoughts
Thank you for trying this Peanut Butter Cookie Lasagna with me! It’s one of those desserts I genuinely enjoy making and sharing because it hits the sweet spot of easy‑to‑assemble, eye‑catching and delicious. With layers of cookies, pudding and whipped topping that deliver creamy peanut butter flavour and delightful texture, it’s sure to become a favourite. I hope you savour every bite, feel proud of your creation, and feel welcome in this community of food lovers. Enjoy this treat with ease and flavour, and happy cooking to you!
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Peanut Butter Cookie Lasagna
- Total Time: 8 hours 15 minutes (includes chilling)
- Yield: 9 servings 1x
Description
Peanut Butter Cookie Lasagna is an easy no‑bake dessert made with layers of peanut butter cookies, banana pudding, whipped topping, and peanut butter cups. Perfect for potlucks, parties, or a fun family dessert.
Ingredients
1 (3.4‑ounce) package instant banana pudding mix
1 (16‑ounce) package peanut butter sandwich cookies (plus extra for garnish)
1 (8‑ounce) container frozen whipped topping, thawed
1 cup chopped peanut butter cups
Optional: 2 tablespoons peanut butter, warmed for drizzling
Instructions
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In a medium bowl, prepare the pudding according to the package directions. Then refrigerate about 5 minutes, or until it begins to thicken.
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Line the bottom of an 8‑inch square baking dish with the peanut butter sandwich cookies (place them evenly across the bottom).
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Spread half of the prepared pudding evenly over the cookie layer.
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Next, spread half of the thawed whipped topping over the pudding layer.
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Sprinkle half of the chopped peanut butter cups evenly over the whipped topping.
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Repeat the layers: cookies, the remaining half of the pudding, then the remaining whipped topping, and finally the remaining chopped peanut butter cups.
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For extra flavour and presentation, garnish the top with crushed peanut butter cookies. If you like, drizzle 2 tablespoons of warmed peanut butter (microwaved ~10 seconds) across the top.
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Cover the dish and refrigerate for at least 8 hours (or overnight) so the cookies soften and all the layers meld.
Notes
Chilling overnight gives the best texture. You can swap banana pudding for vanilla or chocolate, and use different candies or cookies to customize.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 28g
- Carbohydrates: 42g
- Protein: 6g