No-Bake Peanut Butter Lasagna
No-Bake Peanut Butter Lasagna is made with layers of Nutter Butter cookies, chocolate, fluffy whipped filling, and peanut butter cups for a decadent dessert that couldn’t be easier to make. Perfect for holiday parties, potlucks, and more, it’s a crowd-pleasing dessert everyone will love!
Prep Time10 minutes mins
Cook Time2 minutes mins
Chill Time2 days d
Total Time12 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate peanut butter, dessert, no bake, peanut butter, peanut butter lasagna
Servings: 12 servings
- 8 ounces plain cream cheese
- 1 can sweetened condensed milk
- 5 ounce package instant vanilla pudding mix
- 3 cups milk cold
- 1 teaspoon vanilla extract
- 16 ounces frozen whipped topping thawed
- 16 ounces peanut butter
- 1/2 cup dark chocolate chips
- 1 1/2-2 packages Nutter Butter Cookies Family Size
- 1 1/2 cups mini or regular peanut butter cups chopped
In a large bowl, beat the cream cheese until fluffy. Add the condensed milk, pudding mix, milk, and vanilla. Beat again until smooth. Fold in ½ the whipped topping. Set the mixture aside for 5 minutes or until thickened.
8 ounces plain cream cheese, 1 can sweetened condensed milk, 5 ounce package instant vanilla pudding mix, 3 cups milk, 1 teaspoon vanilla extract, 16 ounces frozen whipped topping
In a microwave-safe bowl, add the peanut butter and chocolate chips. Microwave on high in 30-second increments, stirring in between until melted. Set aside to melt.
16 ounces peanut butter, 1/2 cup dark chocolate chips
Line the bottom of a 13x9 inch baking dish with the cookies.
1 1/2-2 packages Nutter Butter Cookies
Top the cookies with ⅓ of the pudding mix. Sprinkle with 1 cup peanut butter cups on top.
1 1/2 cups mini or regular peanut butter cups
Pour ⅓ of the chocolate mixture over the peanut butter cups, spreading it out evenly.
Repeat, layering the ingredients until they have all been used, ending with the whipped topping. Add remaining peanut butter cups and a drizzle of chocolate on top.
Cover, and chill overnight. Note - The longer the peanut butter lasagna sits, the better! After 24 hours, the cookies soften nicely, making it easy to serve.
Store covered in the fridge for up to 3-4 days.
Serving: 1serving | Calories: 466kcal | Carbohydrates: 27g | Protein: 14g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 27mg | Sodium: 289mg | Potassium: 418mg | Fiber: 2g | Sugar: 20g | Vitamin A: 382IU | Vitamin C: 0.04mg | Calcium: 162mg | Iron: 1mg