Peanut Butter Crunch Lasagna is the ultimate no-bake dessert that peanut butter lovers will obsess over. With layers of creamy cheesecake filling, rich chocolate pudding, whipped topping, and crunchy crushed cookies, this sweet treat is perfect for parties, potlucks, or just because. Every bite delivers the perfect balance of sweet, salty, and crunchy flavors. This crowd-pleasing dessert is simple to make, requires no baking, and tastes like a decadent peanut butter cup in lasagna form.
Why You’ll Love This Peanut Butter Crunch Lasagna
This dessert lasagna is a dream for peanut butter fans. It layers Nutter Butter cookies with a silky cream cheese mixture, chocolate pudding, and whipped topping, all topped off with crushed cookies and a luscious peanut butter drizzle. It’s a make-ahead dessert that softens overnight, allowing the flavors to meld beautifully. Plus, it feeds a crowd and looks amazing when served in slices.
Ingredients
- 1 family size package Nutter Butter cookies
- 1 8-ounce package cream cheese, room temperature
- 1 1/3 cups powdered sugar
- 3 cups frozen whipped topping, thawed (divided)
- 1 5.9-ounce box instant chocolate pudding mix
- 3 cups cold milk
- 1/2 cup creamy peanut butter
Step-by-Step: How to Make Peanut Butter Crunch Lasagna
- Layer the cookies: Line the bottom of a 9×13-inch casserole dish with a single layer of Nutter Butter cookies.
- Make the cheesecake layer: In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Gently fold in 1 1/2 cups of the whipped topping.
- Add the cheesecake layer: Drop spoonfuls of the cream cheese mixture over the cookie base and spread evenly to cover.
- Prepare the pudding: In another bowl, whisk the pudding mix with cold milk for about 5 minutes, or until thickened. Check the box instructions for exact timing.
- Add the pudding layer: Spread the pudding evenly over the cream cheese layer.
- Top with whipped topping: Spread the rest of the whipped topping evenly over the pudding layer.
- Add the crunchy topping: Place the remaining cookies in a zip-top bag and crush them. Sprinkle the cookie crumbs over the top.
- Drizzle with peanut butter: Microwave the peanut butter for about 30 seconds until melted. Let cool slightly, then transfer to a piping bag or plastic bag with the corner snipped off. Drizzle over the top.
- Chill: Refrigerate until the peanut butter sets. For best results, cover and refrigerate overnight to let the cookies soften.
Helpful Tips
- Soften the cream cheese fully before mixing to ensure a smooth filling.
- Chill overnight for the best texture and flavor.
- Use a warm knife to make clean cuts when serving.
- Make ahead for parties or events 24 hours in advance.
- For extra crunch, add chopped peanuts or mini chocolate chips on top.
Substitutions And Variations
- Cookies: Substitute Nutter Butters with peanut butter sandwich cookies or graham crackers if needed.
- Pudding flavor: Try using vanilla or peanut butter pudding for a twist.
- Nut allergy: Use peanut-free butter cookies and sunflower butter as a replacement.
- Topping ideas: Add chopped Reese’s, mini marshmallows, or drizzle with chocolate sauce.
- Whipped topping: Swap with homemade whipped cream if preferred.
Storage Instructions
Peanut Butter Crunch Lasagna should be stored covered in the refrigerator. It keeps well for up to 5 days. For the best texture, enjoy within the first three days as the cookie layers will continue to soften over time. Do not freeze, as the creamy layers may separate and lose their smooth texture when thawed.
Nutritional Information
Estimates per serving (based on 12 servings):
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 25mg
- Sodium: 360mg
- Carbohydrates: 52g
- Sugar: 36g
- Protein: 6g
Serving Suggestions
Serve chilled, sliced into neat squares. This dessert pairs perfectly with a cold glass of milk or a scoop of vanilla ice cream. It also looks beautiful on a dessert tray at gatherings or holiday parties. Garnish with a mini Nutter Butter or a drizzle of chocolate syrup for extra flair.
Frequently Asked Questions About Peanut Butter Crunch Lasagna
Can I make this dessert ahead of time?
Yes, this dessert is best when made ahead! Prepare it the night before to allow the layers to set and the cookies to soften for a cake-like texture.
Do I need to bake anything for this recipe?
No baking is required! This is a fully no-bake dessert, making it ideal for hot days or when you need something quick and easy.
Can I use natural peanut butter?
Natural peanut butter is usually thinner and can separate, which might affect the texture.
What can I use instead of whipped topping?
Homemade whipped cream can work, though it may not hold up as well if stored for more than a day or two.
Final Thoughts
Thank you so much for stopping by and checking out this dreamy Peanut Butter Crunch Lasagna recipe. It’s one of my all-time favorite no-bake desserts thanks to how incredibly easy it is to put together and how flavorful each layer is. The mix of creamy, chocolatey, and crunchy textures makes it a huge hit every time I serve it. I hope it becomes a go-to treat in your kitchen as well. Happy layering and enjoy every bite!
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Peanut Butter Crunch Lasagna
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Peanut Butter Crunch Lasagna is a no-bake layered dessert made with Nutter Butters, creamy cheesecake filling, chocolate pudding, and a peanut butter drizzle. It’s the perfect make-ahead treat for parties and family gatherings. A crowd-pleasing favorite that’s as easy as it is delicious!
Ingredients
1 family size package Nutter Butter cookies
1 (8-ounce) package cream cheese, room temperature
1 1/3 cups powdered sugar
3 cups frozen whipped topping, thawed (divided)
1 (5.9-ounce) box instant chocolate pudding mix
3 cups cold milk
1/2 cup creamy peanut butter
Instructions
- Layer the cookies: Line the bottom of a 9×13-inch casserole dish with a single layer of Nutter Butter cookies.
- Make the cheesecake layer: In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Gently fold in 1 1/2 cups of the whipped topping.
- Add the cheesecake layer: Drop spoonfuls of the cream cheese mixture over the cookie base and spread evenly to cover.
- Prepare the pudding: In another bowl, whisk the pudding mix with cold milk for about 5 minutes, or until thickened. Check the box instructions for exact timing.
- Add the pudding layer: Spread the pudding evenly over the cream cheese layer.
- Top with whipped topping: Spread the rest of the whipped topping evenly over the pudding layer.
- Add the crunchy topping: Place the remaining cookies in a zip-top bag and crush them. Sprinkle the cookie crumbs over the top.
- Drizzle with peanut butter: Microwave the peanut butter for about 30 seconds until melted. Let cool slightly, then transfer to a piping bag or plastic bag with the corner snipped off. Drizzle over the top.
- Chill: Refrigerate until the peanut butter sets. For best results, cover and refrigerate overnight to let the cookies soften.
Notes
Use regular creamy peanut butter for best drizzle results.
Soften cream cheese completely to avoid lumps.
Chill overnight for ideal texture and flavor.
Optional toppings: mini chocolate chips or chopped Reese’s.
- Prep Time: 20 minutes
- Cook Time: + Chill Time: 4 hours (overnight recommended)
- Category: Dessert
- Method: No-Bake
- Cuisine: American