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Peanut Butter Cookie Lasagna

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Peanut Butter Cookie Lasagna

I cannot think of anything more delicious than this Peanut Butter Cookie Lasagna. This has got to be THE most insane, amazing, ridiculous creation I think I have ever dreamt up! I figured how could you go wrong with Nutter Butters, melted peanut butter, whipped cream, vanilla pudding and a large amount of peanut butter cups. The outcome was way more spectacular than I had even imagined and this has become one of my most viral blog recipes so far. You can absolutely kick this up to higher levels with homemade whipped cream and homemade pudding if you’d like, but in this case it is definitely not necessary. This recipe is easy enough that you can get the kids involved and make it a family activity. The hardest part about this peanut butter cookie lasagna is waiting for the cookies to soften and everything to set up. Patience is needed! The flavors marry beautifully though and it is all worth the wait. The other nice part about this recipe is that it is no-bake. This means when it is hot in the summer you can still have this amazing dessert without turning on your oven. No heating up the house when the thermometer hits 90 degrees outside. Imagine what a show stopper this would be at your Fourth of July party! It’s easy to travel in the car with, too.

Some other no bake desserts you may love include my blueberry cheesecake cookie lasagna and no bake ice cream sandwich sundae cake. These are also both show stoppers and just as easy to prepare.

I hope you will try out my peanut butter cookie lasagna very soon! I’d love to hear how your family enjoyed it. Snap a picture, too. It’s fun to see how everyone creates their lasagna a little differently.

How long will this last?

This dessert will last a few days in the fridge. Just be sure to keep it well covered with saran wrap for optimal freshness.

How is this served?

You will want to serve this up using a large serving spoon. Served onto cute dessert plates or mini trifle bowls will both make for a nice presentation!

Peanut Butter Cookie Lasagna

Peanut Butter Cookie Lasagna peanut butter cookie lasagnaThis would also make the perfect Christmas dessert to feed a crowd! It’s great because you are not preparing it last minute and can be free to wrap last minute gifts!
peanut butter cookie lasagna peanut butter cookies peanut butter cup cookie lasagna peanut butter cup lasagna peanut butter cookie lasagnaSpecial Items You Are Going to Need:

8×8 pan

instant pudding

Nutter Butter Cookies

Peanut Butter Cups

Peanut Butter Cookie Lasagna

This dessert will be the winner at any party!
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 day
Course Dessert
Servings 8

Ingredients
  

  • 1 box Nutter Butter Cookies
  • Cool Whip or whip your own fresh whipped cream 1 cup cream plus a drop of sugar for sweetness
  • peanut butter cups
  • ½ cup peanut butter melted in microwave
  • 1 box instant or regular vanilla pudding prepared according to package

Instructions
 

  • Line the bottom of an 8x8 pan with Nutter Butter Cookies.
  • Top with a drizzle of the melted peanut butter.
  • Add 1/2 the pudding.
  • Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)
  • Top with chopped peanut butter cups.
  • Repeat the layering!
  • Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
  • This must be chilled overnight for the cookies to soften! We are talking 24 hours or more-a little tip to speed the softening up....halve the cookies lengthwise (don't worry about the cream) and layer them halved. Or you could even chop the cookies and use chopped cookies in the layers! Either way you choose will be delicious!!!
Keyword Nutter Butters, Peanut Butter

 

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Peanut Butter Cup Cheesecake Bars

Peanut Butter Ganache Bars

Peanut Butter Cup Banana Bread

No Bake Cherry Lasagna

cheesecake lasagna cherry

peanut butter cookie lasagna peanut butter cookie lasagna

 

peanut butter cookie lasagna

You May Love These, Too! XOXO

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Filed Under: Custard/Trifle, Dessert, No Bake

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Comments

    • Dolamyte says

      You can never go wrong with the cream cheese and condense,d milk combo. . A LONG WITH THE Pudding. have not made this yet,, but I’m going to make it today for my wife’s birthday, But when I do I’m gonna use banana cream pudding! cuz I know for a fact I love peanut butter and bananas together so I know I won’t be Disappointed

      Reply

      • Kristy Secord says

        The first thing I thought of was banana pudding also. Plus reading some of the other and seeing a similar recipe before, I’m thinking of pulsing the cookies in my food processor for the bottom layer… kida like you would with any dessert using oreo cookies. The other recipe I saw some complained too about the cookies not softening up – that might be a fix. Can’t wait to try it.

        Reply

    • Danielle says

      I actually made this last night with cream cheese. I took cream cheese and powdered sugar and mixed it together and then folded in the whipped cream. That layer tastes delightful, as does the whole thing I’m sure. I never thought about using a cream cheese and condensed milk combo in anything. I’ll have to give that a try. My one question is this: I let it chill in the fridge for 12 hours, and the cookies are still hard, like they came out of the package. I was envisioning a softness like banana pudding. Do they get that soft? what if I opened the cookies and let them sit on the counter for a day before making?

      Reply

      • Amanda says

        Thanks for posting this, I can’t have whipped topping from the store and I am afraid homemade would not be stiff enough, I will incorporate the cream cheese idea when I make it for the office

        Reply

      • Rhonda says

        I know it’s been a while since you posted this but I wanted to let you know that when I make this I dip each cookie in milk for like 3 seconds before lining them in the dish. They are soft within a couple of hours but they do taste and feel better if it sits overnight. =) I do this with banana pudding too if I procrastinate and make it just before a party.

        Reply

        • Gio says

          ok ….Italian American here, so consider the source,,,,,LOVE your idea, but to make this more “adult” and cut down the sweetness….how about dipping each cookie in ESPRESSO COFFEE…..Peanut butter meets Tiiramisu!

          Reply

      • Jane Gruebmeyer says

        how much cream cheese and powdered sugar did you use – and for what size pan – I plan to make this but double it and make it in a 9 x 13 pan

        Reply

  10. KElly says

    I don’t understand the 1 cup cream and a “drop?” of sugar but you said you used 1 1/2 tubs.? and would that be the big or small tubs and pudding large or small box?

    Reply

  12. Karissa says

    As a famous nutritionist, diet guru and health expert I want to share how to calculate the calories. It is very simple. Add up the calories from the ooey goodness (on back of packages that are now empty, well, they were for me!) and divide it by your age. So, for example: 4,000 cal. divided by 35 yrs young = 114 calories. Awesome!!! I can eat the whole batch guilt free 😀

    Reply

  15. nancy says

    If you drink a diet soda while enjoying this heavenly bit of peanut butter bliss, it cancels all of those nasty calories… lol. 🙂

    Reply

  16. Maureen Anderson says

    Hi…How are the leftovers 2 days after its made? I have orders to make it (haha). I’d make it Friday night, eat it Saturday night….would leftovers be good by noon on Sunday??? Thanks for your help!!

    Reply

      • Katie says

        We ALWAYS dip our cookies in milk before layering — this helps to speed softening!! We make the same thing using chocolate pudding and/or oreos too!!

        Reply

        • Linda says

          How long do you have to let it sit using this method with dipping the cookies in milk? Mine would not be able to sit for long, I fear I would make it, put it in the fridge and go back in 5 minutes and it would be gone…lol

          Reply

          • Rhonda says

            You only hold them under milk for a few seconds…3 – 5. They will be soft within a couple of hours. If you leave them longer than that they will fall apart before getting them to the dish!

  22. Charlette says

    when you make this how long after you make this you eat it and you put it in the fridge for you eat it. I was thinking of making this tonight for tomorrow night do you think it would be too moist or should I make it in the morning for that night?

    Reply

  24. lauren wheatley says

    going to use chocolate pudding instead of vanilla tempting to eat the nutter butter cookies by itself

    Reply

  28. g. laut says

    Hi, it doesn’t really give amounts. Does anyone know how much cool whip? The way I’m reading it is that if you’re using heavy cream to use one cup, is that the same for the cool whip? Doesn’t seem like a lot.Thanks! can’t wait to make it 🙂

    Reply

  29. MJ says

    Do you think 10-12 hours in the refrigerator will be enough time for this to set if I make it first thing in the morning?

    Reply

  32. Kristen says

    I made this for a potluck when a theater troupe came to perform for my school. One of the tech guys tried to steal the pan for backstage munching. It’s totally healthy.. Loads of protein from the peanut butter, right? I used mini PB cups (chopped) and whipped heavy cream myself. I also doubled the recipe for a 9×13 pan. Definitely let it sit for longer than a day. I made mine Sunday afternoon for a Tuesday lunch, and it was GREAT.

    Reply

  33. maryanne says

    This is naughty in every way. The ladies at work each brought in an ingredient and here I am mixing away.
    Thank you for this wonderful treat that will probably be finished long before lunch.

    Reply

  35. Rick says

    The problem is that you didn’t go far enough. We went to Trader Joe’s and loaded up on Speculoos (their infamous cookie butter) products to make this with. They have a Cookie Butter Sandwich Cookie that replaced the Nutter Butters, melted Speculoos spread replaced the peanut butter, and no-bake cheesecake replaced the vanilla pudding. Fresh whipped cream with vanilla beans instead of Cool-Whip, too. My blood sugar levels shudder to think about the culinary destroyer currently chilling out in my fridge.

    Reply

  39. Rose Watson says

    I made this for my Daughter’s 50 th birthday party & it was a BIG HIT ! It is now my signature dessert ! My Family loves Peanut Butter !!! Thank You for this wonderful Dessert !

    Reply

  41. Ruth says

    I thought you should know, if a cookie is broken all the calories leak out! I feel fairly confident that if you cut the Nutter Butter cookies length-wise that would also cause calorie leaks. I love your site, your sense of humor, and your attitude. Lol, from the comments you are going to have to start listing measurements. Apparently some people are afraid of using their own judgement!

    Reply

    • Hugs & Cookies xoxo says

      hahaha Thanks for this awesome comment!!! This recipe as you can see is a little of this and a lot of that! hahahah

      Reply

  42. chris says

    whats the ingrediants for a english version of this? coz i dont know where to find any of those ingrediants except online lol

    Reply

  44. Nathan says

    Hmm I can feel the pounds adding to my tummy all ready LOL .. but was wondering if one were to use several tablespoons of marshmallow cream while using fresh heavy cream would the cream before it became stiff while whipping help dilute the marshmallow maybe kind of stiffening and give it a little better flavor than just whipping cream alone,, nothing like peanut butter and marshmallows …??

    Reply

  45. Rachel says

    This recipe looks great and I plan to try it but it’s helpful when you put the amount of all of the ingredients or the size of the box of pudding you used. Not sure how much coolwhip to use since a cup of whipping cream ends up as more after it’s whipped.

    Reply

  47. Paula Lehrer says

    I’ll have to use white chocolate (I have a chocolate allergy)PB Cups but, OMG I’m making this one.

    Reply

  48. Silka says

    I cannot wait to try this but I am making it like a chocolate lasagna desert….Crushing the nutter butters for the crust and pouring some peanut butter over that. The rest I will do as the chocolate is done with cream cheese and the pudding…and finish the way this is …. thank you – so excited to make this for myself that loves peanut butter 😀 but my pregnant daughter that is coming to visit 😀

    Reply

  49. k miller says

    I ♡ making this, one option i like to do is to put bottom layer of cookies in blender and make like a graham cracker crust out of them, makes easier to serve in group settings.

    Reply

  53. Karen says

    My daughter can’t have the food dyes found in instant puddings. Has anyone tried this with the cook kind of pudding? Maybe half chilled so it doesn’t melt the whipped cream?

    Reply

  54. Elyse Salpeter says

    OMG, this looks amazing! Please tell me it’s totally edible and decadent and not just like eating a mound of sugar… explain how good it is, please! I’m a peanut butter freak – this looks too amazing not to try to make.

    Reply

  56. Edwina says

    I plan on making this and substituting the vanilla pudding with while chocolate pudding! lol I’m a chocoholic, can you tell? I’m also going to crush the cookies too. Then, I might try the same change with chocolate filled oreos instead of the peanut butter cookies. That sounds pretty good too!

    Reply

  57. Deanna says

    Hi I tried melting the peanut butter in the microwave and the oven and it burnt please tell me what I am doing wrong. It had a funky smell to it

    Reply

  58. Dianna says

    I made this the night before a work lunch, so I broke up the cookies to help them soften. Added PB2 powder to the pudding. Also added extra PB, whipped cream and pudding! Success – everyone loved it!

    Reply

  61. Kat Kruckeberg says

    My husband saw this recipe posted on Face Book and of course asked me to make it for him. I highly recommend this recipe! It was very easy and turned out really good; good enough that I wouldn’t hesitate to make this for company or a big family gathering. We found it to be pretty rich so an 8×8 pan lasted longer than we expected, but don’t worry, between the two of us we were able to finish it off in no time! I felt inspired by this recipe to change it up a little bit and make an Oreo lasagna. Substituted oreos for the peanut butter cookies, caramel for the melted peanut butter, and chocolate pudding for the vanilla pudding. I left out the chocolate candy pieces (this time) simply because I couldn’t think of any chocolate candy off the top of my head that would really add to the oreo lasagna without taking away from it. Thanks for such a wonderful, EASY, versatile dessert!

    Reply

  62. Nicole says

    Made this to celebrate a birthday at my work it was gone in less than an hour! I did take the recommendations to soak each cookie in milk for a second worked out wonderfully! I also added Carmel topping in addition to the peanutbutter topping. I also blended an 8oz. Brick of cream cheese with tblsn of powder sugar and folded into the pudding. Then I made real whipped cream and folded the pudding/crch mixture into that! People loverd it! Thanks for the sinful recipe! Has to be the richest, sweetest and most decitant!

    Reply

  65. Christy says

    This looks wonderful and was super easy! It just went in the fridge for family 4th of July on Saturday. I was wondering if you have tried freezing it after it has been in the fridge to soften? It’s going to have to travel an hour and then wait for lunch to be over, so I thought freezing it might help it keep together without having to be refrigerated during the trip, but don’t want to ruin it! Thanks!

    Reply

  67. Christa says

    Made this yummy dessert for my husband’s birthday and it was a BIG hit! I didn’t realize it was for an 8×8 pan, so I doubled it, but didn’t have another box of vanilla pudding. I did have a box of chocolate so we did a mix of vanilla and chocolate and it was so good! Thank you!! 🙂

    Reply

  69. Sara says

    I made this last night around 8pm and plan on serving around 8pm tonight. I was on my phone so didn’t see the comments. Are the cookies going to be too hard to eat? I used them whole.

    Reply

  73. Susan says

    I made this last year for family Thanksgiving and took 2, 9×13 pans. I brought nothing home! I was asked to bring it again this year. I am taking 3 deep dish lasagna pans. Are you still teaching? I retired 2 years ago after teaching 36 years in a variety of Elementary grades. Bless you.

    Reply

  75. Lailani says

    I might try this with Girl Scout Cookies, there is a peanut butter sandwich cookie that is very nutter butter like!

    Reply

  77. Charles says

    Peanut Butter Cookie Lasagna is awesome. I made this fantastic dessert for our bible study group. I disappeared. Now I have to make three more. One for Saturday and two for the 1st of May for our School auction. I made a 9X13 need two packages of pudding, two packages of cookies. Putting about 10 Reeses cut in quarters. Peanut butter softened half a cup per layer. Max 20 seconds the stir just before pouring on each layer. Leaving some peanut butter from the last layer to drizzle over the top. This is Brilliant and oooooh!! Sooo! Good!!!! You cannot eat just one piece. Make the night before…Yes

    Reply

  78. Kim says

    OH MY GOSH!!!!!! It is one of the best desserts I have had in a long time. The instructions were very easy to follow. Thank you . I made it for our mothers day cookout it was a hit . had to give the recipe to at least 5 people . I was told I have to make it for every get together we have lol.
    I hope you don’t mind me sharing it on FB .
    Thank you for the recipe

    Reply

  79. Donna S. says

    My husband asked for banana pudding made with Nutter Butter cookies instead of vanilla wafers. It’s sooo delicious. We’re going to nominate him for sainthood. :o)

    Reply

  80. Lexi says

    Make the pudding with evaporated milk (with no water added), and I would totally add chocolate syrup and caramel! !

    Reply

  81. Brandi says

    Hi , This dish is a hit.. I am wanting to make it for my co workers to try out, there is 20 people. Should I just double these ingredients or?

    Reply

  82. Michael says

    I’ve never really cooked or made a dish for family gatherings. I was always “bring the chips and dip guy.”
    I made this for a family bbq and now my family says I have to bring this to every family function.
    Thank you for sharing this!

    Reply

  83. donna hambleton says

    can you prepare the lasagna the day before then add the final crème on the next day so the cream is still soft

    Reply

  84. Who Me? says

    Just saw this; sorry to be late to the party!

    I’m not much of a peanut butter person (sorry), but I can see substituting other things: Nutella, or maybe taking the GS Thin Mint cookie approach. 🙂 Thanks for coming up with the original idea!

    Reply

  85. Hungry Heather says

    I don’t normally go for desserts like this, but it turned out good! I looooove peanut butter and don’t like pudding much so personally I would’ve changed that a bit. Other than that’s this stuff was addictive!

    Reply

  86. Amy says

    I would suggest dipping the cookies in milk before layering or add more milk to the pudding to get the cookies to soften quicker.

    Reply

  88. Megan Irons says

    With my birthday on Thursday I’m going to make this. Am making the pudding tomorrow and the dessert on Tuesday so it will be ready on Thursday. So excited.

    Reply

  90. Melissa Hurd says

    Thank y’all so much for all these outstanding delishious deserts. I don’t care for overly sweet deserts. But my family has assured me that the lasagna deserts r out of this world. I haven’t tried them yet. But I’m sure they r amazing. THANKS AGAIN AND I PRAY YALL HAVE A VERY WONDERFUL VERY SAFE AND AMAZINGLY GODLY BLESSED DAY AND NIGHT SWEETHEART

    Reply

  92. Kaitlyn says

    This. Is. AMAZING!!!! That being said, I did modify it a ton. You can make it dairy free with stove-top pudding and rice milk (not sure about other milks, just what I found worked by Googling dairy free pudding). I made both chocolate and vanilla pudding to layer. I mixed 1/2 cup of peanut butter into the vanilla pudding – DO THIS! You will not regret it! I skipped the peanut butter cups. I used coconut whipped topping and the combination of peanut butter and coconut was delicious! I’m not sure how it compares to regular cool whip on top (trying dairy free for breastfeeding, will try the recipe again once I’m back on dairy), but the coconut whip was SO GOOD and about $3.50 for the container, so not that much more than Cool Whip. I halved the cookies so they softened and it worked really well, next time I’ll do more cookie layers though (I only did 2). I’d do cookie, chocolate pudding, cookie, vanilla, repeat. I bought more ingredients to make it again and I only made it a week ago for a potluck. Everyone was going on about how good it was, even my husband who doesn’t like rich desserts!

    Reply

  93. Charles Franks says

    Peanut /Butter Cookie Lasagna. Awesome. I found not to use store brand peanut butter, it will come out in a lump. Buy National brands. I have made this with great results. Make the night before is best. I’ve made for our Church Pot Luck, Bible study group, and two for our School Auction plus copies of the recipe. Great Job

    Reply

  94. Tara says

    Has anyone tried this with a different type of cookie? I love the idea of the recipe but personally I just know that nutter butters would be too much. Maybe something with chocolate inside, like elfwiches?

    Reply

  95. Missy says

    Hi,

    I have a question. Have you heard of anyone converting this to dairy-free? Mainly the whipped cream and pudding. Curious if anyone has done that successfully.

    This does look amazing. 🙂

    Reply

  99. Jason says

    I am making this as a surprise for my wife who just finished her online school ! I should keep it for 24 hours in fridge ?

    Should I take it out 30 min before surprising to eat?

    Reply

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