Peanut Butter Lasagna is the ultimate no-bake peanut butter dessert. So creamy and rich with 4 delicious layers!
Easy Potluck Dessert
This dessert makes such a great potluck recipe. It’s made from convenience ingredients, doesn’t require any baking, and can be put together with minimal effort.
4 Simpe Layers
- Nutter Butter Cookies– for the bottom layer, just arrange a single layer of Nutter Butter cookies in the bottom of the baking dish. They will start to get soft like the Vanilla wafers in Banana Pudding. So good!
- Cream Cheese Layer– just 3 ingredients needed for this creamy, rich layer: cream cheese, powdered sugar, and Cool Whip.
- Peanut Butter Layer– the base for this layer is a box of instant vanilla pudding. Be sure to use instant pudding and not the kind you have to cook.
- Cool Whip Topping– a thick, creamy layer of Cool Whip finishes off ths no-bake dessert.
Decorate It
Decorate the top to finish it off. Chop up a few Nutter Butters and a few mini Butterfingers and sprinkle them on top.
Make Ahead
You want to make this dessert at least 2 hours in advance, preferably longer if you really want the cookies to get soft.
Tools I Use For This Recipe
- 9×13-inch Baking Pan– I love to make layered desserts in a glass baking pan to show off the layers but I also love this baking dish with a snap-on lid. It makes it easy to take to a friends house.
- Hand-Held Electric Mixer
More No-Bake Layer Desserts
- Nutter Butter Chocolate Icebox Cake
- White Chocolate Lasagna
- Caramel Ritz Cracker Icebox Dessert
- No-Bake Butterfinger Oreo Icebox Cake
Peanut Butter Lasagna
Peanut Butter Lasagna is the ultimate no-bake peanut butter dessert. So creamy and rich with 4 delicious layers!
Equipment
Ingredients
- 1 package Nutter Butter Cookies
- 8 ounces cream cheese,, softened
- 1 ¼ cups powdered sugar
- 4 cups Cool Whip,, divided
- 1 (3.4-ounce) package instant vanilla pudding
- 1 ½ cups whole milk
- 1 cup creamy peanut butter
Topping
- ¼ cup creamy peanut butter
- 2 snack-size Butterfinger candies,, chopped
Instructions
- Arrange a single layer of Nutter Butter cookies in the bottom of a 9×13-inch baking dish.(Save the remaining Nutter Butters for the topping.)
- In a large bowl, use a hand-held electric mixer to mix together cream cheese and powdered sugar. Then beat in 1 cup of Cool Whip.
- Spread cream cheese mixture over Nutter Butters and then refrigerate for at least 20 minutes.
- Either rinse out the bowl or use a new bowl to beat together vanilla pudding mix and whole milk. Continue to beat until it starts to thicken. Then beat in peanut butter and 1 cup of Cool Whip.
- Spread pudding mixture over cream cheese layer. Refrigerate at least 20 minutes.
- Spread remaining Cool Whip on top.
- For the topping, place the peanut butter in a microwave-safe bowl and microwave for 10 seconds. Transfer to a ziplock bag. Snip the corner and drizzle on top of the lush.
- Sprinkle the chopped butterfingers on top. Chop the remaining Nutter Butter cookies and arrange them on top.
- Refrigerate for at least 2 hours before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
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