Peanut Butter Lasagna (No-Bake Dessert)

Peanut Butter Lasagna is a chilled, layered dessert that tastes like a peanut butter cup in “lasagna” form—no noodles, no oven, just creamy layers over a cookie crust. It’s rich, chocolatey, and perfect for make-ahead parties because it slices beautifully after chilling

Ingredients

1) Cookie Crust

• 24 Oreo cookies (about 2 cups crushed, filling included)
• 5 tbsp (70 g) unsalted butter, melted

2) Peanut Butter Cheesecake Layer

• 8 oz (225 g) cream cheese, softened
• 1 cup (240 g) creamy peanut butter
• 1 cup (120 g) powdered sugar
• 1 tsp vanilla extract
• 1½ cups (360 ml) whipped topping (or homemade whipped cream)

3) Chocolate Pudding Layer

• 1 box (3.4 oz / 96 g) instant chocolate pudding mix
• 1¾ cups (420 ml) cold milk

4) Topping

• 1½ cups (360 ml) whipped topping (or whipped cream)
• ¼ cup mini chocolate chips (optional)
• Chopped peanut butter cups (optional)
• Chocolate drizzle (optional)

Step-by-Step Instructions

Step 1: Make the crust

1. Crush the Oreos into fine crumbs (food processor or zip bag + rolling pin).
2. Mix crumbs with melted butter until the texture looks like wet sand.
3. Press firmly into the bottom of an 8×8-inch pan (line with parchment if you want easy lifting).
4. Chill the crust while you make the next layer (10 minutes).

Step 2: Make the peanut butter layer

1. In a bowl, beat the cream cheese until smooth (no lumps).
2. Add peanut butter, powdered sugar, and vanilla. Beat until creamy and thick.
3. Fold in whipped topping gently to keep it light and fluffy.
4. Spread evenly over the chilled crust.

Step 3: Add the chocolate pudding layer

1. Whisk instant pudding mix with cold milk for 2 minutes, until it thickens.
2. Let it sit for 3–5 minutes so it firms up.
3. Spread pudding over the peanut butter layer carefully.

Step 4: Top and chill

1. Spread the final layer of whipped topping on top.
2. Add toppings (chocolate chips, chopped peanut butter cups, drizzle—your choice).
3. Cover and refrigerate at least 4 hours, preferably overnight, for clean slices.

Step 5: Slice and serve

• Lift out using parchment (optional), slice into squares, and serve cold.

Tips for Perfect Layers

• Use softened cream cheese so the peanut butter layer stays silky.
• Fold the whipped topping in gently (don’t overmix).
• For neat slices, chill overnight and wipe the knife between cuts.

Storage

• Fridge: 3–4 days, covered.
• Freezer: up to 1 month (slice first, wrap individually). Thaw in the fridge.

Easy Variations

• Nutter Butter crust: swap Oreos for Nutter Butter cookies.
• Extra chocolate: add a thin layer of chocolate ganache between pudding and topping.
• More crunch: sprinkle chopped peanuts between layers.