Ultimate Peanut Butter Lasagna

 Peanut Butter Lasagna

Author: Jamielyn Nye

One slice of this peanut butter lasagna is never enough! This chocolate and peanut butter lover's dream is light, creamy and simply delicious. It is an easy no bake dessert that everyone can make!

Prep Time: 35minutes minutesChill Time: 2hours hours 25minutes minutesTotal Time: 3hours hours

Servings: 24


Oreo Crust

36 original Oreo cookies

6 Tablespoons unsalted butter , melted

First Layer

1 (8-ounce) package cream cheese , softened

½ cup powdered sugar , plus more to taste

1 cup peanut butter

1 cup Cool Whip

Second Layer

2 (3.9-ounce) packages dry chocolate instant pudding

3 cups cold milk

Third Layer

2 cups Cool Whip

For topping (optional): Mini Reese's, Peanut butter chips, Mini chocolate chips, Melted peanut butter drizzle, Chocolate syrup


Oreo Crust

In a food processor or blender, pulse whole Oreo cookies into a fine crumb. In a zip-top bag, add Oreo crumbs and melted butter. Mix until combined. Press mixture into the bottom of a 9x13-inch baking dish and chill in the refrigerator 5 minutes.

First Layer

In a medium bowl, whip the cream cheese with an electric mixer until fluffy. Add in the powdered sugar. Mix until combined. Stir in the peanut butter. Add more powdered sugar to taste or to thicken, if needed. Stir in Cool Whip. Spread the mixture lightly over the crust. Return to the refrigerator to chill 10 minutes.

Second Layer

In a medium bowl, whisk together the pudding and cold milk until thick. Once the thickened, spread over the top of the first layer. Return to the refrigerator another 10 minutes to let the pudding set.

Third Layer

Once pudding has set, spread remaining 2 cups Cool Whip on top. Sprinkle with optional toppings. Chill in the refrigerator 2 to 3 hours before serving.

Top with any additional toppings. Slice just before serving and enjoy while cold.


Oreo's: Keep the cream in the center. I find using a blender or food processor is easiest to crush them. 

Pudding: Make sure to use the instant chocolate pudding. Do not use the cook and serve variation.

Cool Whip: If you prefer making homemade cool whip, it is fairly easy to make. https://www.iheartnaptime.net/how-to-make-cool-whip/

Make ahead: This dessert can easily be made 24 hours in advanced. The crust will get softer the longer the pudding sits, so I don't like to prep it more than 48 hours in advance. You can also make the crust and then keep the layers in separate bowls until ready to assemble. 

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