Peanut Butter Lasagna

Peanut butter lasagna is called a “lasagna” because of the layers. But instead of pasta, tomato sauce, cheese and other traditional lasagna goodies, you’ll be layering decadent chocolate cookies with a rich peanut butter sauce, adding in chocolate pudding, whipped topping and chopped peanut butter cups for good measure. This dessert is sweet and delicious, and it makes enough to share, meaning this particular recipe is an excellent option for a potluck. And while we doubt you’ll have any leftovers after the potluck, note that this recipe for peanut butter lasagna is easy to store and best when thoroughly chilled.

Ingredients for Peanut Butter Lasagna

• Chocolate-cream-filled chocolate sandwich cookies: You can find these at the store, or you can make this delicious homemade version ahead of time, but make the filling chocolate instead of vanilla.
• Butter: Make sure your butter is softened to room temperature before beginning this recipe.
• Cream cheese: As with the butter, soften the cream cheese to room temperature as well.
• Peanut butter: Choose either smooth or chunky peanut butter—the choice is yours. If you’d prefer a nuttier chocolate peanut butter lasagna, go with the chunky.
• Confectioners’ sugar: Otherwise known as powdered sugar, this particular type of sugar adds a nice fluffy, lighter texture for an unbelievably smooth consistency.
• Frozen whipped topping: The whipped topping will be thawed before using.
• Mini peanut butter cups: For an extra tasty treat, consider using homemade peanut butter cups.
• Milk: This recipe calls for 2% milk for a creamy texture, but you can also use whole milk or even half-and-half if you want to up the fat content for a truly luxurious peanut butter lasagna.
• Instant chocolate fudge pudding mix: Using instant chocolate fudge pudding mix will give you the consistency you want.

Directions

Step 1: Make the cookie crust

Crush 16 cookies and toss them with the butter. Press this mixture into an ungreased 9-inch square dish, then set it aside.

Step 2: Add the first layer

In a large bowl or stand mixer, beat the cream cheese, peanut butter and 1 cup of confectioners’ sugar until smooth. Fold in half the whipped topping. Spread this mixture over the crust, then sprinkle the chopped peanut butter cups over the top.

Step 3: Add the cream topping

In another large bowl (or a clean stand mixer bowl), beat the milk, pudding mix and remaining 1/2 cup confectioners’ sugar on low speed for two minutes. Let it stand for two minutes, or until soft-set, then fold in the remaining whipped topping. Spread the cream topping over the peanut butter cups.

Step 4: Add the topping and chill

Crush the remaining cookies, and sprinkle them over the top. Cover and chill for at least three hours before serving.

Peanut Butter Lasagna Variations

• Add some fluff: This recipe may be sweet enough as is, but if you can’t get enough, consider drizzling marshmallow fluff over the top.
• Try some Nutella too: A creamy layer of Nutella, or a few spoonfuls added along with the peanut butter, would make for a divine addition.
• Top it with nuts: Along with the final layer of crushed cookies, add chopped walnuts, peanuts or pecans for some extra crunch.

How to Store Peanut Butter Lasagna

Store any leftover peanut butter lasagna in the fridge. Just be sure to cover it with aluminum foil or plastic wrap to keep things airtight. Consume it within three to four days.

Can you make peanut butter chocolate lasagna ahead of time?

Yes, and in fact peanut butter lasagna is best when made ahead of time, as it needs to be chilled for at least three hours.

Peanut Butter Lasagna Tips

Can I use a different type of cookie?

If you don’t have any chocolate-cream-filled chocolate sandwich cookies, you can use any other peanut butter or chocolate cookies of your choice. Consider using cookies with a creamy filling to keep the consistency the same. These peanut butter sandwich cookies would be a delicious option.

Can I make this recipe vegan?

If you sub out all the non-vegan items for vegan variations, you’ll have a vegan peanut butter lasagna recipe. For the milk, we’d recommend using full-fat coconut milk as a replacement.

How do I keep the lasagna from drying out?

Be sure to keep any leftovers completely covered with an airtight top. If aluminum foil is the cover, too much air may get in, if you keep leftovers beyond a day. If you plan on making this a few days ahead of time, use plastic wrap or a pan with a well-fitting top.