Peanut Butter Cookie Lasagna

Peanut Butter Cookie Lasagna is a no-bake dessert that’s as playful as it is delicious. Layers of crispy Nutter Butter cookies soften over time under drizzled melted peanut butter, creamy vanilla pudding, whipped cream, and chopped peanut butter cups. It’s rich, dreamy, and surprisingly easy — and because it’s no bake, you won’t heat up your kitchen. 

Why You’ll Love This Recipe

• No oven needed: Everything is layered and chilled — perfect for hot days or quick prep. 
• Peanut butter lover’s dream: Between the Nutter Butters, melted peanut butter, and chunks of peanut butter cups, this is an indulgent peanut butter-filled treat. 
• Fun presentation: The lasagna-style layers look impressive, and the cookies soften after chilling, giving a soft, cake-like texture. 
• Make-ahead friendly: Needs a long chill (ideally 24 hours) to fully set, so you can make it ahead. 

Ingredients

• 1 box Nutter Butter Cookies 
• Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness) 
• peanut butter cups 
• ½ cup peanut butter, melted in microwave 
• 1 box instant or regular vanilla pudding prepared according to package 

Directions

1. Line the Base:
   • Arrange the Nutter Butter cookies in a single layer covering the bottom of an 8×8 pan. 
2. Add Melted Peanut Butter:
   • Drizzle the ½ cup melted peanut butter evenly over the cookie layer. 
3. First Pudding Layer:
   • Spoon half of the prepared vanilla pudding over the cookie + peanut butter layer. 
4. Whipped Cream Layer:
   • Pipe or spread half of the whipped cream (or Cool Whip) on top of the pudding. The blog suggests using a pastry bag for a neat finish, but you can also spread it with a spatula. 
5. Candy Layer:
   • Scatter chopped peanut butter cups on top of the whipped cream.
6. Repeat Layers:
   • Repeat the layering: cookies → melted peanut butter → pudding → whipped cream → more peanut butter cups. 
7. Decorate the Top:
   • Decorate the surface with crushed Nutter Butter cookies, more peanut butter cups, and an extra drizzle of melted peanut butter. 
8. Chill Until Set:
   • Chill the lasagna in the refrigerator overnight (24 hours or more). This long chill is crucial so the cookies soften completely and the dessert sets properly. 
   • Tip: To help cookies soften faster, you can halve each cookie lengthwise (don’t worry about the cream filling), or even chop them before layering.

Pro Tips & Variations

Pro Tips

• Soften cookies faster: Halve or roughly chop the Nutter Butters before layering. They absorb moisture quicker and give the lasagna a cake-like texture sooner.
• Perfect drizzle: Melt peanut butter in 15–20 second bursts in the microwave, stirring between each, until smooth and pourable.
• Clean layers: Use a piping bag (or a zip-top bag with a corner snipped off) for adding whipped cream to keep layers precise.
• Chill long enough: A full 24 hours is best. Less time may leave the cookies slightly crunchy.
• Extra sturdy slices: Freeze for 20 minutes before slicing for picture-perfect edges.

Variations

• Chocolate twist: Add a thin layer of chocolate pudding in place of some vanilla pudding.
• Crunchy topping: Scatter crushed pretzels on the final layer for a sweet-salty finish.
• Banana version: Add thin banana slices between layers for a banana-peanut butter dessert.
• Caramel drizzle: Replace some peanut butter drizzle with warm caramel for extra richness.

Serving Suggestions

• Serve well chilled — the texture is best cold and fully set.
• Add extra whipped cream swirls on each slice for a bakery-style presentation.
• Garnish with a whole peanut butter cup or half a Nutter Butter on top of each piece.
• Pair with cold milk, coffee, or a vanilla milkshake for the ultimate nostalgic treat.

Storage / Reheating

• Refrigerator: Store covered for 3–4 days. The cookies continue to soften, making the dessert even creamier.
• Freezer: Freeze individual slices or the entire lasagna for 1–2 months. Thaw in the fridge overnight before serving.
• Do not reheat. This is a cold, no-bake dessert.

FAQs

Can I make this ahead of time?

Yes — it’s actually best when made a full day ahead. The flavors blend and the cookies soften.

Can I use another type of cookie?

Yes! Oreo peanut butter cookies, Biscoff, or even graham crackers work, but the flavor will change.

Can I cut the sweetness?

Use sugar-free pudding and unsweetened whipped cream to balance the sweetness without changing the recipe too much.

Do I have to use peanut butter cups?

No, but they’re the main add-in. You can use chopped Reese’s Pieces, mini chocolate chips, or crushed Butterfingers.

Can I freeze it?

Absolutely — it freezes beautifully and slices even cleaner after a quick chill in the freezer.

Conclusion

This Peanut Butter Cookie Lasagna is an irresistible no-bake dessert loaded with creamy pudding, soft peanut butter–soaked cookies, fluffy whipped cream, and rich peanut butter cups. Simple to assemble and perfect for making ahead, it’s a guaranteed hit for parties, birthdays, potlucks, or any time a peanut butter craving strikes. One slice is never enough!

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