Peanut Butter Crunch Lasagna

This Peanut Butter Crunch Lasagna is a dreamy, no-bake dessert with layers of creamy peanut butter cheesecake, rich chocolate pudding, and fluffy whipped topping, all resting on a crunchy peanut butter cookie crust. I love how each bite delivers the perfect mix of sweet, salty, creamy, and crunchy textures.

Why You’ll Love This Recipe

I like that this dessert looks fancy but is incredibly easy to make—no oven required. I can prepare it ahead of time, making it perfect for parties, holidays, or when I just want a make-ahead treat ready in the fridge. The combination of peanut butter and chocolate is a classic I can never get enough of, and the crushed cookies and peanut butter chips add the crunch I crave.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust Layer:

• 20 peanut butter sandwich cookies, crushed

• 1/4 cup unsalted butter, melted

Peanut Butter Cheesecake Layer:

• 8 oz cream cheese, softened

• 1/2 cup creamy peanut butter

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 1 1/2 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:

• 1 1/2 cups whipped topping (like Cool Whip)

Toppings:

• 1 cup peanut butter chips

• 1/2 cup crushed peanut butter sandwich cookies

• 1/4 cup crushed peanuts (optional)

• Chocolate syrup drizzle (optional)

Directions

1. I start by mixing the crushed peanut butter sandwich cookies with melted butter, pressing the mixture into the bottom of a 9×13-inch dish for the crust. I refrigerate it while I work on the next layer.

2. I beat together the cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Then I fold in 1 1/2 cups whipped topping until fully combined.

3. I spread this peanut butter cheesecake mixture evenly over the chilled crust.

4. In another bowl, I whisk the pudding mix with cold milk until it thickens, then spread it over the cheesecake layer.

5. I add the remaining whipped topping as the next layer, spreading it evenly.

6. I sprinkle peanut butter chips, crushed cookies, and peanuts (if I’m using them) over the top, then drizzle with chocolate syrup.

7. I refrigerate the lasagna for at least 4 hours, or overnight, before slicing and serving chilled.

Servings and timing

• Servings: 12

• Prep time: 20 minutes

• Chill time: 4 hours

• Total time: 4 hours 20 minutes

• Approx. 420 kcal per serving

Variations

I sometimes swap the peanut butter cookies for chocolate sandwich cookies for a more chocolate-heavy flavor. If I’m in the mood for extra indulgence, I add mini peanut butter cups or chopped Reese’s on top. For a lighter version, I use reduced-fat cream cheese and light whipped topping, but I find the original is the creamiest and most satisfying.

storage/reheating

I keep leftovers covered in the refrigerator for up to 4 days. This dessert doesn’t freeze well because the whipped topping and pudding layers can separate after thawing, so I always make it fresh.

FAQs

Can I make this dessert ahead of time?

Yes, I often make it the day before serving so the flavors have time to meld.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely, but I make sure it’s whipped to stiff peaks so it holds its shape in the layers.

Can I use chunky peanut butter?

I prefer creamy for a smooth texture, but chunky adds a nice crunch if that’s what I’m after.

What can I use instead of peanut butter chips?

I sometimes swap them for mini chocolate chips or white chocolate chips for variety.

How do I crush the cookies easily?

I place them in a zip-top bag and crush them with a rolling pin, or I pulse them in a food processor.

Conclusion

This Peanut Butter Crunch Lasagna is my go-to when I want an easy, crowd-pleasing dessert that still feels decadent. Every bite has that irresistible peanut butter and chocolate combination, with the bonus of creamy, crunchy, and sweet layers all in one forkful. It’s a no-bake treat I’m always excited to share—or keep for myself.

Print