Peanut Butter Lasagna Dessert is a no-bake layered dessert with an Oreo crust, a creamy peanut butter cheesecake-style layer, chocolate pudding, and whipped topping. It’s rich, cold, and a little messy in the best way.
What I like most is the mix of salty peanut butter and deep chocolate with that soft, fluffy topping. It slices like a dessert “casserole,” and it scratches the same itch as a peanut butter cup but in a 9×13 dessert you can serve to a group.
This is one of my favorite make-ahead desserts for weekends, potlucks, and holiday tables because it holds up well in the fridge and doesn’t need the oven at all. I usually keep the toppings simple, but it’s also great with a little chocolate syrup drizzle right before serving.
Why You’ll Love This Recipe
No-bake dessert: No oven, no water bath, no cooling time. Just a cold, creamy dessert that sets up in the fridge.
Peanut butter + chocolate: The peanut butter layer tastes like a light cheesecake filling, and the chocolate pudding keeps it classic and familiar.
Easy to slice and serve: It’s made in a 9×13 pan, so you can cut neat squares for parties or bigger pieces for a family night dessert.
Make-ahead friendly: This is one of those desserts that’s better after a long chill, so it fits nicely into busy days.
Simple swaps: You can change the crust, switch the pudding flavor, or use homemade whipped cream if that’s what you prefer.
Ingredients You’ll Need
Oreo Crust
- Oreo sandwich cookies: I use classic Oreos here (not Double Stuf) so the crust isn’t too soft. Any chocolate sandwich cookie works if that’s what you have.
- Unsalted butter: Melted butter is what turns the cookie crumbs into a sliceable crust. If you only have salted butter, it’s fine.
Peanut Butter Cream Layer
- Cream cheese: Full-fat cream cheese gives the best texture. Make sure it’s softened so you don’t end up with little lumps.
- Creamy peanut butter: Regular creamy peanut butter (the shelf-stable kind) works best for a smooth, reliable layer. Natural peanut butter can separate and make the filling a bit looser.
- Powdered sugar: This sweetens and also thickens the filling a little. If your powdered sugar is clumpy, sift it first.
- Vanilla extract: Just enough to round out the peanut butter and make it taste more “dessert-y.”
- Whipped topping: This is what keeps the peanut butter layer light instead of heavy. Thaw it fully so it folds in easily.
Chocolate Pudding Layer
- Instant chocolate pudding mix: Be sure it’s instant, not cook-and-serve. Chocolate fudge style is great here too.
- Cold milk: Cold milk helps the pudding set up quickly and evenly. I use regular dairy milk, but lactose-free works fine.
Topping
- Whipped topping: A thick, even layer on top helps it look finished and makes the candy stick nicely.
- Peanut butter cups: Chop them fairly small so they’re easy to slice through. I like a mix of tiny pieces and a few bigger chunks.
- Mini chocolate chips: Optional, but they add a little texture and make the top look nice.
- Chocolate syrup: Also optional, but it’s a good finishing touch if you’re serving this at a party.
Recipe Instructions
- Mix the crust: Stir the crushed Oreo cookies and melted butter together until the crumbs look evenly moistened.
- Chill the crust: Press the crumb mixture firmly into an even layer in a 9×13-inch dish, then chill for about 10 minutes so it sets up.
- Beat the filling: Beat the softened cream cheese and creamy peanut butter until smooth, scraping the bowl as needed.
- Add the sugar: Mix in the powdered sugar and vanilla extract until fully combined and creamy.
- Fold in topping: Fold the thawed whipped topping into the peanut butter mixture until fluffy, then spread it evenly over the chilled crust.
- Mix the pudding: Whisk the instant chocolate pudding mix and cold milk for about 2 minutes until thickened, then let it rest for about 5 minutes to set.
- Spread the pudding: Spread the pudding evenly over the peanut butter layer, smoothing the top to the edges.
- Add the top layer: Spread the whipped topping evenly over the pudding, then sprinkle on the chopped peanut butter cups and optional mini chocolate chips. Drizzle with chocolate syrup if you want.
- Chill before serving: Cover and refrigerate for at least 4 hours before slicing, so the layers firm up and cut cleanly.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use fully softened cream cheese. If it’s still cold, the peanut butter layer can get little cream cheese bits that never quite mix in. Softened cream cheese beats up smooth fast.
Press the crust firmly. Use the bottom of a measuring cup or a flat glass and really pack it down. A tight crust makes the squares easier to lift out.
Let the pudding sit before spreading. Giving it a few minutes to set up keeps it from sinking into the peanut butter layer. It should look thick and spoonable.
Chill overnight for clean slices. You can slice it after a few hours, but overnight is when you get the neatest layers. A warm, dry knife helps a lot too.
Keep the candy pieces small. Big chunks of peanut butter cups make cutting harder and can drag the layers. Smaller pieces look better and slice cleaner.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Cold milk: A cold glass of milk is simple and classic with this. It’s especially nice if you go a little heavy on the peanut butter cups.
- Coffee: I like this with hot coffee or an iced latte. Something not too sweet is a good match.
- Fresh berries: Strawberries or raspberries on the side are a nice change of pace from all the chocolate and peanut butter. You don’t need much.
- Extra drizzle: Add a quick drizzle of chocolate syrup right before serving. It’s a small thing, but it makes the pan look finished.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge. This dessert needs to stay cold so the layers hold their shape. I keep it right in the 9×13 dish with a tight cover.
You can make this recipe ahead and refrigerate it for a day or two before serving. I usually wait to add the syrup drizzle until right before serving so it doesn’t soak in.
If you want to freeze it, freeze individual portions so you can grab one at a time. Thaw in the fridge overnight; the texture can be a little softer after freezing, but it still tastes good.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use graham crackers or chocolate wafer cookies instead of Oreos?
Yes. Graham crackers make a lighter crust, and chocolate wafers keep it more chocolate-forward like Oreos. Either way, you want fine crumbs so the crust packs down well.
Can I use homemade whipped cream instead of whipped topping?
You can. I’d use a stabilized whipped cream (with a little powdered sugar and a stabilizer like instant pudding mix or gelatin) so it holds up for slicing and doesn’t weep in the fridge.
How do I get clean slices?
Chill it longer than you think you need to, especially if your kitchen is warm. For the neatest cuts, chill overnight and slice with a warm knife wiped dry between cuts.
Can I change the pudding flavor?
Definitely. Vanilla pudding makes it taste more like a peanut butter cheesecake bar, and peanut butter pudding doubles down on the peanut butter flavor. The method stays the same.
How far ahead can I make peanut butter lasagna dessert?
I like making it the day before so it has plenty of time to set. It’s also fine made up to 2 days ahead, kept covered in the fridge.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Peanut Butter Lasagna Dessert
INGREDIENTS
Oreo Crust
- 36 Oreo sandwich cookies crushed
- 8 tbsp unsalted butter melted.
Peanut Butter Cream Layer
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping thawed.
Chocolate Pudding Layer
- 2 packages instant chocolate pudding mix 3.4 oz each
- 3 cups cold milk.
Topping
- 8 oz whipped topping thawed
- 1 cup chopped peanut butter cups
- 2 tbsp mini chocolate chips optional
- chocolate syrup optional.
INSTRUCTIONS
Crust
- combine crushed cookies and melted butter until evenly moistened
- press firmly into a 9x13 inch dish in an even layer
- chill 10 minutes to set.
Peanut Butter Cream Layer
- beat cream cheese and peanut butter until smooth
- mix in powdered sugar and vanilla until fully combined
- fold in whipped topping until fluffy
- spread evenly over chilled crust.
Pudding Layer
- whisk pudding mix and cold milk for 2 minutes until thickened
- rest 5 minutes to set
- spread evenly over peanut butter layer.
Finish And Chill
- spread whipped topping evenly over pudding layer
- sprinkle with chopped peanut butter cups and optional chocolate chips and drizzle
- cover and refrigerate at least 4 hours before slicing and serving.
