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Peanut Butter Lasagna

Creamy No-Bake Peanut Butter Lasagna Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 24 Oreo cookies
  • 6 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 16 oz frozen whipped topping, divided
  • 2 (3.9 oz) boxes instant chocolate pudding mix
  • 3 cups cold whole milk
  • Chopped peanut butter cups, for garnish

Method
 

  1. Pulse the Oreos into fine crumbs in a food processor, then mix in the melted butter. Press firmly into a 9x13-inch dish to form the crust.
  2. Beat the cream cheese and peanut butter until smooth. Mix in the powdered sugar and vanilla, then gently fold in 8 oz whipped topping. Spread over the crust.
  3. Whisk the pudding mix and milk for 2 minutes, let it thicken for 1 minute, then spread it over the peanut butter layer.
  4. Spread the remaining 8 oz whipped topping over the pudding. Cover and refrigerate for at least 4 hours.
  5. Remove from the fridge, garnish with chopped peanut butter cups, slice into squares, and serve cold.

Notes

Chill the assembled lasagna for at least 4 hours (overnight is best) so the layers set fully and the slices come out clean. If you skip the chill time, the layers will slide apart when you cut them.