Peanut Butter Lasagna

This peanut butter lasagna is an easy no bake dessert with an Oreo cookie crust, a layer of creamy peanut butter filling, rich chocolate pudding and fluffy whipped topping!

This post may contain affiliate links. Read disclosure policy.

Chocolate Peanut Butter Lasagna

This is a fun no-bake dessert I like to whip up for potlucks, cookouts, and summer birthday parties! Other variations we make often include this strawberry lasagna, pumpkin lasagna and lemon lasagna recipe.

This layered dessert starts with a bottom Oreo crust topped with a creamy, fluffy peanut butter layer, followed by a rich chocolate pudding layer, and finally a whipped topping.

It’s a mix between my chocolate lasagna and Oreo peanut butter pie and is a favorite complete with hot fudge drizzled on top!

Peanut Butter Lasagna Ingredients

This no bake peanut butter chocolate lasagna is made with 4 delicious layers.

Find the full printable recipe and directions below.

• Oreo layer: An Oreo crust made with Oreo cookies and melted unsalted butter to help bring the cookie crumbs together.
• Peanut butter layer: Softened cream cheese, powdered sugar, creamy peanut butter (not the natural kind) and cool whip.
• Chocolate layer: Cold milk and chocolate instant pudding.
• Topping: Cool Whip topping adds more stability on the top of the no bake dessert and won’t slide off. like whipped cream. You could make homemade cool whip!
• Garnish (optional): Mini Reese’s peanut butter cups, Peanut butter chips, mini chocolate chips, Nutter Butter cookies, melted peanut butter drizzle, or chocolate syrup.

How to Make Peanut Butter Lasagna

1. Make the crust. Pulse the whole Oreos into a fine crumb and mix with melted butter. You can do this in a bowl, or a Ziploc bag for easy cleanup. Press mixture into the bottom of a 9×13-inch baking dish. Chill in the fridge for 5 minutes while you prepare the remaining layers.
2. Make the peanut butter layer. In a medium bowl, use an electric mixer to whip the cream cheese until it’s fluffy. Add in the powdered sugar and mix to combine. Stir in the peanut butter and any added powdered sugar you think you need to thicken it up. Fold in the cool whip then spread that luscious layer lightly over the crust. Continue to chill for 10 minutes. 
3. Chocolate pudding. Whisk together the pudding and cold milk until thick. Spread it overtop the other layers and chill again for another 10 minutes until the pudding has set. 
4. Top it! Spread remaining cool whip on top and sprinkle with any of your favorite topping ideas. Allow it to sit and chill in the fridge for at least 2 hours before serving. If you’re going to be drizzling it with chocolate sauce you can do this before or after chilling. 

Recipe Tips

• Crushing the cookies. I find using a food processor or blender the easiest way to get fine crumbs. If neither is an option, you can add them to a zip-top bag and crush them with a rolling pin.
• The pudding. Use an instant pudding mix, not the cook and serve kind. It takes too long and requires you to heat up the stove.
• Whole milk. You can use whatever milk you have, but the higher fat content in whole milk will add richness to the chocolate pudding mix.
• Refrigerate between layers: If you have time, make one creamy layer then refrigerate it before adding a new layer. This ensures that they don’t mix!
• Graham cracker crust: The Oreo crust adds another element of chocolate that pairs wonderfully with the creamy peanut butter layer. If you would prefer to make a graham cracker crust, you can but I recommend using the chocolate grahams.

Make Ahead & Storage

• Make ahead: I don’t recommend making this dessert any more than 48 hours ahead of time. I actually prefer to stick to just 24 hours that way the butter doesn’t start making the cookie crust soggy.
• Store: Store peanut butter cookie lasagna recipe in the fridge for 3-4 days. Make sure it is tightly wrapped in an airtight container.
• Freeze: Cover tightly with plastic wrap then freeze up to a month. Thaw in the refrigerator.