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Clara

Peanut Butter Crunch Lasagna

A no-bake layered dessert that combines a crunchy cookie crust, creamy peanut butter cheesecake filling, silky chocolate pudding, fluffy whipped topping, and a final sprinkle of peanut butter candy. Creamy, crunchy, sweet, and salty — this treat is pure indulgence in every bite.
Print Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 36 chocolate sandwich cookies, crushed
  • 0.5 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 16 oz whipped topping, divided
  • 7.8 oz instant chocolate pudding mix (two 3.9 oz packages)
  • 3 cups cold milk
  • 1 cup chopped peanut butter cups or peanut butter candy bits
  • chocolate syrup and melted peanut butter for drizzle (optional)

Equipment

  • mixing bowls
  • hand mixer or stand mixer
  • 9x13 baking dish
  • spatula
  • measuring cups and spoons

Method
 

  1. Crush cookies into fine crumbs and mix with melted butter. Press firmly into the bottom of a 9x13 dish to form the crust. Refrigerate while preparing filling.
  2. Beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in half of the whipped topping. Spread evenly over the crust.
  3. In a bowl, whisk pudding mix with cold milk until thickened. Spread over peanut butter layer.
  4. Spread remaining whipped topping evenly over pudding layer.
  5. Sprinkle chopped peanut butter cups or candy bits on top. Drizzle with chocolate syrup and melted peanut butter if desired.
  6. Refrigerate at least 4 hours (or overnight) before slicing and serving.

Notes

Chill for at least 4 hours (overnight is best) to ensure clean slices. Swap cookies for graham crackers, or use almond/sunflower butter for a peanut-free version. Top just before serving so candies stay crunchy.