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No-Bake Peanut Butter Lasagna Recipe

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  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 2 days 12 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

No-Bake Peanut Butter Lasagna is a creamy, layered dessert featuring a luscious blend of cream cheese, sweetened condensed milk, instant vanilla pudding, peanut butter, and chocolate. This easy-to-assemble dish requires no baking and is chilled overnight to allow the cookies to soften, resulting in a rich, smooth, and indulgent treat perfect for peanut butter lovers.

Ingredients

Scale

Filling and Cream Mixture

  • 8 ounces plain cream cheese
  • 1 can sweetened condensed milk (14 ounces)
  • 5 ounce package instant vanilla pudding mix
  • 3 cups cold milk
  • 1 teaspoon vanilla extract
  • 16 ounces frozen whipped topping, thawed

Chocolate Peanut Butter Mixture

  • 16 ounces peanut butter
  • 1/2 cup dark chocolate chips

Layers

  • 1 1/2 to 2 packages Nutter Butter Cookies, Family Size
  • 1 1/2 cups mini or regular peanut butter cups, chopped

Instructions

  1. Prepare Cream Mixture: In a large bowl, beat the cream cheese until fluffy. Add the sweetened condensed milk, instant vanilla pudding mix, cold milk, and vanilla extract. Beat again until smooth. Gently fold in half of the thawed whipped topping. Set the mixture aside for 5 minutes or until it thickens.
  2. Melt Peanut Butter and Chocolate: In a microwave-safe bowl, combine the peanut butter and dark chocolate chips. Microwave on high in 30-second increments, stirring between each, until completely melted and smooth. Set aside to cool slightly.
  3. Layer Cookies: Line the bottom of a 13×9-inch baking dish with a single layer of Nutter Butter cookies, covering the surface evenly.
  4. Add Cream Mixture and Peanut Butter Cups: Spread one-third of the cream mixture evenly over the cookie layer. Sprinkle one cup of chopped peanut butter cups over the cream layer.
  5. Drizzle Chocolate Mixture: Pour one-third of the melted peanut butter and chocolate mixture over the peanut butter cups, spreading it evenly to create a smooth chocolate layer.
  6. Repeat Layers: Repeat layering with remaining cookies, cream mixture, peanut butter cups, and chocolate mixture, ending with the final layer of the cream mixture topped with the remaining whipped topping, peanut butter cups, and a drizzle of chocolate.
  7. Chill: Cover the dish with plastic wrap and refrigerate overnight or at least 24 hours to allow the cookies to soften and the flavors to meld beautifully.
  8. Serve and Store: Serve chilled. Store any leftovers covered in the refrigerator for up to 3-4 days for optimal freshness.

Notes

  • The longer the peanut butter lasagna chills, the better the flavor and texture as the cookies soften fully.
  • Use full-fat cream cheese and peanut butter for the richest taste and creamiest texture.
  • Ensure the whipped topping is fully thawed before folding to maintain smooth consistency.
  • You can substitute dark chocolate chips with semi-sweet if preferred.
  • For easier serving, let the dish sit at room temperature for 10-15 minutes before slicing.
  • Chopping peanut butter cups enhances texture and distributes flavor throughout layers.

Find it online: https://oliviadinner.com/no-bake-peanut-butter-lasagna-recipe/