Peanut Butter Crunch Lasagna

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Peanut Butter Crunch Lasagna – A No-Bake Dessert Lover’s Dream 🍫🥜🍰

Introduction

This Peanut Butter Crunch Lasagna is the ultimate no-bake layered dessert for peanut butter and chocolate lovers. With a buttery peanut butter cookie crust, a creamy peanut butter cheesecake layer, rich chocolate pudding, fluffy whipped topping, and plenty of crunchy toppings, every bite is a perfect mix of smooth, sweet, and satisfying crunch. It’s an indulgent treat that’s perfect for potlucks, family gatherings, or anytime you need a make-ahead dessert that wows.

The best part? This layered dessert comes together without turning on the oven, making it a year-round favorite.

Ingredients (Serves 12–15)

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 (such as 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 (such as Cool Whip)

Toppings

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

Tips for Success

  1. Crush cookies finely for the crust so it holds together well.
  2. Soften cream cheese to room temperature for a smooth cheesecake layer.
  3. Use very cold milk for the pudding to thicken quickly.
  4. Chill the dessert for several hours (or overnight) for the best set and clean slices.
  5. Customize toppings with mini peanut butter cups, chopped chocolate bars, or toffee bits.

Step-by-Step Instructions

Prepare the Crust

  1. In a bowl, combine crushed peanut butter sandwich cookies with melted butter until evenly mixed.
  2. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
  3. Refrigerate for 10–15 minutes to set.

Make the Peanut Butter Cheesecake Layer

  1. In a large mixing bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
  2. Fold in whipped topping until fully combined.
  3. Spread evenly over the chilled crust.

Make the Chocolate Pudding Layer

  1. In a separate bowl, whisk together pudding mix and cold milk for about 2 minutes until thickened.
  2. Spread pudding mixture evenly over the peanut butter cheesecake layer.

Add the Whipped Topping Layer

  1. Spread the remaining whipped topping evenly over the chocolate pudding layer, smoothing the surface.

Finish with Toppings

  1. Sprinkle peanut butter chips, crushed cookies, and peanuts (if using) over the top.
  2. Drizzle with chocolate syrup for extra indulgence.

Chill and Serve

  1. Refrigerate the dessert for at least 4 hours or overnight to allow layers to set.
  2. Slice and serve chilled.

Nutritional Information (per serving, approximate)

  • Calories: 390
  • Total Fat: 24g
  • Saturated Fat: 11g
  • Cholesterol: 35mg
  • Sodium: 320mg
  • Total Carbohydrates: 38g
  • Sugars: 26g
  • Protein: 7g

*Values will vary depending on brand of ingredients and toppings used.*

Make It Lighter / Variations

  1. Use reduced-fat cream cheese and light whipped topping to cut calories.
  2. Swap peanut butter sandwich cookies for chocolate graham crackers for a different flavor.
  3. Try white chocolate pudding instead of chocolate for a milder, creamier taste.
  4. Add sliced bananas between layers for a peanut butter-banana twist.

Storage

  • Store covered in the refrigerator for up to 4 days.
  • Freeze (without whipped topping layer) for up to 2 months; thaw in fridge before adding final topping and serving.

Keywords: peanut butter crunch lasagna, no-bake peanut butter dessert, layered pudding dessert, peanut butter cheesecake lasagna, chocolate peanut butter dessert

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