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Peanut Butter Lasagna Recipe: Creamy Layered Dessert

Peanut Butter Lasagna is the ultimate no-bake peanut butter dessert. So creamy and rich with four delicious layers—simple to assemble and perfect for potlucks or weeknight treats.

Piece of Peanut Butter Lasagna on a plate.

Easy Potluck Dessert

This no-bake dessert is ideal for potlucks, family gatherings, or anytime you want a crowd-pleasing sweet without turning on the oven. It uses easy-to-find convenience ingredients, assembles in layers, and requires minimal hands-on time. Refrigeration does the rest, allowing the cookie base to soften into a tender, cake-like layer that pairs perfectly with creamy fillings.

4 Simple Layers

  1. Nutter Butter Cookies – A single layer of Nutter Butter cookies forms the bottom. As the dessert chills, the cookies soften slightly, creating a pleasant texture similar to icebox cakes or banana pudding.
  2. Cream Cheese Layer – A smooth, slightly sweet layer made from cream cheese, powdered sugar, and part of the Cool Whip provides richness and balance.
  3. Peanut Butter Layer – Instant vanilla pudding is combined with milk, creamy peanut butter, and more Cool Whip for a fluffy, peanut-forward filling. Be sure to use instant pudding (no cooking required).
  4. Cool Whip Topping – The final layer is a generous spread of Cool Whip, finished with a peanut butter drizzle and chopped candy for texture and visual appeal.
Peanut butter layer dessert in 9x13-inch pan.

Decorate It

To finish, chop a few extra Nutter Butter cookies and some Butterfinger candies or similar crunchy peanut-chocolate bars. Scatter them across the top for a mix of textures and a handsome presentation. If you prefer, use chopped peanuts or a light dusting of cocoa powder to complement the peanut butter flavor.

Make Ahead

This dessert benefits from time in the refrigerator. Assemble it at least two hours before serving so the layers set and flavors meld. For best texture, refrigerate 4–6 hours or overnight—the cookies will soften and the layers will slice cleanly. Keep tightly covered in the fridge for up to 3 days.

Nutter Butter cookies in a 9x13-inch pan.

Tools I Use For This Recipe

  • 9×13-inch baking pan – A glass or metal 9×13 pan works well for layered desserts and makes serving easy.
  • Hand-held electric mixer – Helpful for smoothing the cream cheese layer and whipping the pudding and peanut butter mixture to a light consistency.
Piece of peanut butter lush on a plate.

More No-Bake Layer Desserts

  • Nutter Butter Chocolate Icebox Cake
  • White Chocolate Lasagna
  • Caramel Ritz Cracker Icebox Dessert
  • No-Bake Butterfinger Oreo Icebox Cake
  • No-Bake Caramel Apple Lush
  • Pistachio Lush

Peanut Butter Lasagna

Prep: 15 mins | Cook: 0 mins | Total: about 2 hrs 55 mins

Servings: 15

Peanut Butter Lasagna is a creamy, no-bake layered dessert featuring a cookie base, a tangy cream cheese layer, a peanut butter pudding filling, and a fluffy Cool Whip topping.
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Equipment

  • 9×13-inch pan

Ingredients

  • 1 package Nutter Butter Cookies
  • 8 ounces cream cheese, softened
  • 1 ¼ cups powdered sugar
  • 4 cups Cool Whip, divided
  • 1 (3.4-ounce) package instant vanilla pudding
  • 1 ½ cups whole milk
  • 1 cup creamy peanut butter

Topping

  • ¼ cup creamy peanut butter
  • 2 snack-size Butterfinger candies, chopped (or similar candy), plus extra chopped Nutter Butter cookies for garnish

Instructions

  1. Arrange a single layer of Nutter Butter cookies in the bottom of a 9×13-inch baking dish. Reserve a few cookies to chop for the topping.
  2. In a large bowl, beat together the softened cream cheese and powdered sugar until smooth. Mix in 1 cup of Cool Whip until combined and spread the mixture evenly over the cookie layer. Refrigerate for at least 20 minutes to set.
  3. In a separate bowl, whisk or beat the instant vanilla pudding mix with the whole milk until it begins to thicken. Stir in the peanut butter and 1 cup of Cool Whip until smooth and fluffy.
  4. Spread the peanut butter pudding layer over the cream cheese layer and refrigerate another 20 minutes to firm up.
  5. Spread the remaining Cool Whip over the top in an even layer.
  6. For the peanut butter drizzle, warm the ¼ cup peanut butter briefly in the microwave (about 10 seconds) until slightly softened, transfer to a small zip-top bag or piping bag, snip a corner, and drizzle over the top.
  7. Sprinkle chopped Butterfinger pieces and chopped Nutter Butter cookies across the top for crunch and decoration.
  8. Refrigerate the assembled dessert for at least 2 hours before serving. For best results, chill 4 hours or overnight so the layers are fully set and slices hold together.

Nutrition

Calories: 423 kcal | Carbohydrates: 45 g | Protein: 9 g | Fat: 24 g | Saturated Fat: 9 g | Sodium: 292 mg | Sugar: 31 g

Nutrition information is automatically calculated and should be used as an approximation.