Peanut Butter Crunch Lasagna

Peanut Butter Crunch Lasagna came together on one of those days when the pantry felt oddly inspiring. I had peanut butter cookies that were starting to crumble, a box of pudding I never got around to using, and a tub of whipped topping from last week’s grocery trip.

It wasn’t meant to be anything fancy, but the way those simple layers stacked up—soft, creamy, crunchy, sweet with a hint of salt—it turned into something way more comforting than expected.

Now it’s a staple for family movie nights and last-minute invites when I need to bring a dessert that’s easy to make and guaranteed to get people asking for seconds. Every layer has its place, and together, they hit that perfect sweet spot between rich and refreshing.

Short Description

A no-bake layered dessert made with peanut butter sandwich cookies, creamy peanut butter cheesecake, chocolate pudding, and whipped topping, finished with crunchy toppings and a chocolate drizzle.

Key Ingredients

Crust Layer

• 20 peanut butter sandwich cookies, crushed
• 1/4 cup unsalted butter, melted
• Peanut Butter Cheesecake Layer
• 8 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups whipped topping (like Cool Whip)

Chocolate Pudding Layer

• 1 box (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk

Whipped Topping Layer

• 1 1/2 cups whipped topping

Toppings

• 1 cup peanut butter chips
• 1/2 cup crushed peanut butter sandwich cookies
• 1/4 cup crushed peanuts (optional)
• Chocolate syrup drizzle (optional)

Tools Needed

• 9×13-inch baking dish
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Whisk

Cooking Instructions

Step 1: Make the Crust
Mix crushed cookies with melted butter until well combined. Press firmly into the bottom of a 9×13-inch baking dish. Chill for 10–15 minutes.

Step 2: Peanut Butter Cheesecake Layer
Beat softened cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Fold in whipped topping gently. Spread evenly over chilled crust.

Step 3: Chocolate Pudding Layer
Whisk pudding mix with cold milk for 2 minutes. Let sit until thickened, then spread over the cheesecake layer.

Step 4: Whipped Topping Layer
Spread whipped topping across the pudding layer.

Step 5: Add Toppings
Sprinkle peanut butter chips, crushed cookies, and peanuts (if using). Finish with a drizzle of chocolate syrup.

Step 6: Chill and Serve
Cover and refrigerate for at least 4 hours or overnight. Slice and serve chilled.

Why You’ll Love This Recipe

– No oven needed

– Dreamy layers with contrast in texture

– Easy to make ahead

– Totally customizable

– Great for crowds, potlucks, or midnight cravings

Mistakes to Avoid

Cookies not crushed enough: Use a food processor or rolling pin for a fine, even crumb.

Cold cream cheese: Let it sit at room temperature for a smooth blend.

Overmixing whipped topping: Fold gently to keep it fluffy.

Warm pudding: Let it thicken before layering to prevent soggy layers.

Skipping chill time: Chill long enough so it sets and slices cleanly.

Serving & Pairing Suggestions

Best served cold and sliced into squares. Pairs well with:

A cup of coffee or iced espresso

Fresh berries on the side

Vanilla milkshake or almond milk

Ideal for:

Casual get-togethers

Kids’ parties

Movie nights

Birthday dessert tables

Storage Tips

Fridge: Store covered for up to 5 days.

Freezer: Not recommended—whipped topping may become grainy.

No reheating: Serve chilled straight from the fridge.

FAQs

1. Can I make this ahead of time?
Yes. It’s even better when made the night before.

2. Don’t have peanut butter sandwich cookies?
Use chocolate cookies or graham crackers, and add a spoonful of peanut butter to the crust mix.

3. Can I use real whipped cream?
Sure—just stabilize it with a little powdered sugar or cornstarch.

4. Is this dessert super sweet?
It’s rich but balanced. You can reduce the sugar slightly in the cheesecake layer if needed.

5. Can it be made gluten-free?
Yes—use certified gluten-free cookies and check your other ingredients.

Tips & Tricks

– Chill your bowl before whipping cream cheese for a smoother blend.

– Use a hot knife for clean slices.

– Add pretzels or toffee bits for extra crunch.

– Prep layers while others chill to save time.

– Double the batch if you’re feeding a crowd—it goes fast!

Recipe Variations

Nutella Crunch Lasagna
Swap peanut butter for Nutella, and use mini chocolate chips in place of peanut butter chips.

Banana Peanut Butter Lasagna
Add a sliced banana layer between the cheesecake and pudding. It’s creamy, fruity comfort.

Oreo Peanut Butter Lasagna
Use Oreos for the crust and topping, with cookies-and-cream pudding instead of chocolate.

Salted Caramel Crunch Lasagna
Layer in caramel sauce above the cheesecake layer. Sprinkle sea salt on top.

Final Thoughts

This peanut butter lasagna feels like the kind of dessert people gather around. It’s not fussy or formal—it’s the kind you scoop straight from the dish while standing at the counter and chatting. Every spoonful has a little bit of everything: creamy filling, chocolatey smoothness, a gentle crunch. It’s familiar and fun, with just enough flair to make it feel special.

Great recipes don’t always need a big plan. Sometimes, the best ones happen when you just use what’s already in the kitchen—and make it delicious.