We were at a rainy Saturday potluck in the church hall, the kind where half the kids are barefoot by the end and the dessert table gets more traffic than the main dishes. My friend Leah, a school librarian with a knack for spotting the quietest chaos, leaned over and whispered, “Grab a square of that peanut butter thing before the teenagers wipe it out.” I glanced over—layers of whipped topping, chocolate pudding, something creamy, and a few scattered Reese’s on top. Looked too good to pass up.
By the time I made it to the table, three kids were already negotiating over the last square. One of them, a fifth grader named Eli, declared, “My mom’s making this next week, and I’m not sharing with anyone.” I laughed and promised myself I’d track down the recipe.
Leah shared it with me the next day—just a simple no-bake Reese’s Peanut Butter Lush made from pantry staples and fridge-friendly ingredients. I made it on a lazy Sunday while my youngest was coloring on the kitchen floor and my husband fixed the wobbly pantry shelf.
We all had a slice after dinner that night, and I knew it was one of those easy, fuss-free desserts that would keep showing up whenever we needed something sweet without turning on the oven. Comforting, quick, and 100% family-approved.
Short Description
A no-bake layered dessert featuring a crunchy Oreo crust, creamy peanut butter layer, rich chocolate pudding, fluffy whipped topping, and a crown of chopped Reese’s. It’s indulgent, simple to make, and perfect for any crowd.
Key Ingredients
Crust:
- 1 ½ cups Oreo crumbs (about 36 Oreos, filling removed)
- 5 tablespoons (2 ½ oz) unsalted butter, melted
Peanut Butter Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 2 tablespoons milk
Chocolate Pudding Layer:
- 2 (3.9 oz) boxes instant chocolate pudding mix
- 3 cups cold milk
Whipped Topping Layer:
-
8 oz whipped topping, thawed (like Cool Whip)
Garnish:
- Reese’s Peanut Butter Cups, chopped
- Peanut butter chips (optional)
- Chocolate syrup (optional)
Tools Needed
- Mixing bowls (medium and large)
- Electric mixer or hand whisk
- 9×13 inch baking dish
- Rubber spatula
- Measuring cups and spoons
- Plastic wrap
Cooking Instructions
Step 1: Make the Crust
Combine Oreo crumbs and melted butter in a medium bowl. Mix until crumbs are fully moistened. Press firmly into the bottom of a 9×13 inch dish to form an even crust. Place in the fridge while you prepare the next layer.
Step 2: Prepare the Peanut Butter Layer
In a large bowl, beat cream cheese and powdered sugar until smooth. Add peanut butter and milk, then beat again until creamy. Spread this mixture evenly over the chilled Oreo crust using a rubber spatula.
Step 3: Make the Chocolate Pudding Layer
Whisk together pudding mix and cold milk in a large bowl until smooth and slightly thickened (about 2–3 minutes). Carefully spread the pudding over the peanut butter layer.
Step 4: Add the Whipped Topping Layer
Gently spread the whipped topping over the pudding layer, making sure to cover edge-to-edge.
Step 5: Garnish
Top with chopped Reese’s Peanut Butter Cups. Add peanut butter chips and a drizzle of chocolate syrup if you’d like an extra layer of indulgence.
Step 6: Chill
Cover the dish with plastic wrap and refrigerate for at least 4 hours—or overnight for best results—until fully set and sliceable.
Step 7: Serve
Cut into squares with a sharp knife, wiping between cuts for clean slices. Serve chilled and enjoy every creamy, chocolatey, peanut-buttery bite!
Why You’ll Love This Recipe
– No oven required—perfect for hot days
– Layers of texture: crunchy, creamy, and smooth
– Make-ahead friendly
– A total crowd-pleaser for both kids and adults
– Customizable with fun toppings or twists
– Budget-friendly ingredients
Mistakes to Avoid & Solutions
1. Using double-stuffed Oreos for the crust
The filling makes the crust greasy. Always remove the cream before crushing.
2. Not softening the cream cheese
Cold cream cheese won’t blend smoothly and creates lumps. Let it sit at room temp for 30 minutes before mixing.
3. Rushing the pudding layer
Mix pudding long enough for it to thicken. Too runny? Let it sit 5 minutes before spreading.
4. Spreading layers too soon
Let each layer firm up slightly in the fridge for 10 minutes before adding the next to keep them clean and even.
5. Skipping the chill time
This dessert needs time to set. Don’t cut before 4 hours, or you’ll end up with a messy scoop instead of neat squares.
Serving and Pairing Suggestions
Serve chilled straight from the fridge
Pair with a cold glass of milk, hot coffee, or even iced lattes
Cut into smaller squares for dessert platters or bite-sized party pieces
Great follow-up to a BBQ dinner or grilled mains
Try it buffet-style alongside other no-bake desserts like fruit tarts or cheesecake bars
Storage and Reheating Tips
Refrigerate: Store covered in the fridge for up to 5 days
Freezer Friendly: Freeze slices in an airtight container for up to 1 month. Thaw overnight in the fridge before serving
Reheating?: Not needed—this one’s best served cold.
FAQs
1. Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and smooth. Natural peanut butter can separate, so texture may vary.
2. What if I don’t have Cool Whip?
You can substitute with homemade whipped cream—just make sure it’s stabilized (add 1 tbsp powdered sugar per cup of cream).
3. Can I make it gluten-free?
Absolutely. Use gluten-free chocolate cookies for the crust.
4. Can I use almond or oat milk for the pudding?
Pudding mix works best with dairy. Some brands of instant pudding might not set with non-dairy milk, so check the box.
5. Can I make it ahead of time?
Yes, and it’s even better the next day! Just keep it chilled and covered.
Tips & Tricks
Use a food processor for fine Oreo crumbs
For easier spreading, dip your spatula in warm water between layers
Add a pinch of salt to the peanut butter layer to enhance flavor
Cut with a warm knife for cleaner slices
Want it firmer? Add an extra 1/2 tbsp butter to the crust
Recipe Variations
1. Chocolate Lover’s Twist
Swap peanut butter layer with Nutella cream cheese (8 oz cream cheese + 1 cup Nutella + 1 tbsp milk) for a Ferrero Rocher vibe.
2. Banana Cream Version
Replace chocolate pudding with banana cream pudding and top with banana slices under the whipped layer.
3. Oreo Overload
Add crushed Oreos to the whipped topping layer and mix some into the peanut butter layer for extra crunch.
4. Salted Caramel Swirl
Drizzle caramel sauce over the pudding layer before adding whipped topping and sprinkle with flaky sea salt.
5. Mocha Peanut Butter Lush
Mix 1 tsp instant espresso into the chocolate pudding layer for a deep, mocha flavor kick.
Final Thoughts
By Tuesday, our leftovers had mysteriously vanished—pretty sure my husband had a second helping while doing dishes. I don’t blame him. It’s rich without being too heavy, and the layers hold up beautifully after a night in the fridge. We’ve now added this to our regular lineup for potlucks, birthdays, and those unpredictable “need a dessert now” moments.
Funny enough, Eli’s mom emailed me last week to say he requested it for his birthday party next month—with extra Reese’s on top. Can’t say no to that. Feels like this one’s earned a permanent spot in our recipe binder, right next to the brownie pie and no-fuss banana pudding.
No Bake Reese’s Peanut Butter Lush
Ingredients
Crust:
- 1 ½ cups Oreo crumbs about 36 Oreos, filling removed
- 5 tablespoons 2 ½ oz unsalted butter, melted
- Peanut Butter Layer:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 2 tablespoons milk
Chocolate Pudding Layer:
- 2 3.9 oz boxes instant chocolate pudding mix
- 3 cups cold milk
- Whipped Topping Layer:
- 8 oz whipped topping thawed (like Cool Whip)
Garnish:
- Reese’s Peanut Butter Cups chopped
- Peanut butter chips optional
- Chocolate syrup optional
Instructions
- Mix Oreo crumbs and melted butter in a bowl until moistened. Press into a 9x13 inch dish. Chill while prepping the next layer.
- Beat cream cheese and powdered sugar until smooth. Add peanut butter and milk; beat until creamy. Spread evenly over the crust.
- Whisk pudding mix and cold milk until thickened (2–3 minutes). Spread over the peanut butter layer.
- Spread whipped topping evenly over the pudding layer.
- Top with chopped Reese’s. Add peanut butter chips and drizzle chocolate syrup if desired.
- Cover and refrigerate for at least 4 hours or overnight until set.
- Cut into squares with a clean knife. Serve chilled and enjoy!
