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!
Ingredients
Oreo Crust
- 36 original Oreo cookies
- 6 Tablespoons unsalted butter , melted
First Layer
- 1 (8-ounce) package cream cheese , softened
- ½ cup powdered sugar , plus more to taste
- 1 cup peanut butter
- 1 cup Cool Whip
Second Layer
- 2 (3.9-ounce) packages dry chocolate instant pudding
- 3 cups cold milk
Third Layer
- 2 cups Cool Whip
For topping (optional): Mini Reese's, Peanut butter chips, Mini chocolate chips, Melted peanut butter drizzle, Chocolate syrup
Instructions
Oreo Crust
- In a food processor or blender, pulse 36 whole Oreo cookies into a fine crumb. In a zip-top bag, add Oreo crumbs and 6 Tablespoons melted butter. Mix until combined. Press mixture into the bottom of a 9x13-inch baking dish and chill in the refrigerator 5 minutes.
First Layer
- In a medium bowl, whip 8 ounces cream cheese with an electric mixer until fluffy. Add in 1/2 cup powdered sugar. Mix until combined. Stir in 1 cup peanut butter. Add more powdered sugar to taste or to thicken, if needed. Stir in 1 cup Cool Whip. Spread the mixture lightly over the crust. Return to the refrigerator to chill 10 minutes.
Second Layer
- In a medium bowl, whisk together 2 boxes chocolate pudding and 3 cups cold milk until thick. Once the thickened, spread over the top of the first layer. Return to the refrigerator another 10 minutes to let the pudding set.
Third Layer
- Once pudding has set, spread remaining 2 cups Cool Whip on top. Sprinkle with optional toppings. Chill in the refrigerator 2 to 3 hours before serving.
- Top with any additional toppings. Slice just before serving and enjoy while cold.
Notes
Oreo's: Keep the cream in the center. I find using a blender or food processor is easiest to crush them.
Pudding: Make sure to use the instant chocolate pudding. Do not use the cook and serve variation.
Cool Whip: If you prefer making homemade cool whip, it is fairly easy to make.
Make ahead: This dessert can easily be made 24 hours in advanced. The crust will get softer the longer the pudding sits, so I don't like to prep it more than 48 hours in advance. You can also make the crust and then keep the layers in separate bowls until ready to assemble.
Nutrition
Calories: 199kcal, Carbohydrates: 17g, Protein: 5g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 226mg, Potassium: 152mg, Fiber: 1g, Sugar: 13g, Vitamin A: 280IU, Calcium: 64mg, Iron: 0.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
