I came up with this peanut butter cookie lasagna on a weeknight when I needed a dessert that felt special but didn’t require turning on the oven or buying a long list of ingredients. I had Nutter Butter cookies, cream cheese, and pudding in the pantry, and I wanted something that would stretch to feed a crowd without taking over my whole afternoon. This is where the idea for layering everything into a “lasagna” started.
Over time, I’ve simplified the recipe so it’s budget-friendly and easy to scale. It uses familiar ingredients, most of which you can grab on sale or keep on hand in the freezer or pantry. The base is just cookies, a quick cream cheese layer, chocolate pudding, and whipped topping, plus a small amount of peanut butter for a big flavor payoff. No baking, no fussy techniques, and very little cleanup.
This peanut butter cookie lasagna has become my go-to make-ahead dessert for potlucks and birthdays when I need something reliable that won’t collapse or turn runny. It holds well in the fridge, slices cleanly, and tastes like you spent way more time and money than you actually did. If you like chocolate and peanut butter and appreciate desserts you can assemble in under 20 minutes, this one is worth adding to your rotation.
How to Prepare Peanut Butter Cookie Lasagna
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Your Ingredient List
- 16 oz Nutter Butter cookies (family-sized package)
- 8 oz cream cheese, softened
- 1 1/3 cups powdered sugar
- 3 cups frozen whipped topping, thawed
- 5.9 oz instant chocolate pudding mix
- 3 cups cold milk
- 1/2 cup creamy peanut butter
Mindful Cooking, Step by Step
- Set out a 9×13-inch baking pan. Arrange a single, even layer of Nutter Butter cookies across the bottom. It’s fine if you need to break a few cookies to fill gaps; try to cover as much surface as possible so the layers stay stable when sliced.
- In a large mixing bowl, combine the softened cream cheese and powdered sugar. Using an electric mixer, beat until the mixture is completely smooth and free of lumps. Scrape down the bowl a few times so no pockets of dry sugar remain.
- Gently fold 1 1/2 cups of the thawed whipped topping into the cream cheese mixture using a spatula. Work slowly from the bottom up so you keep the layer light and fluffy instead of deflating it.
- Scoop the cream cheese mixture over the cookie layer in several mounds, then spread it carefully to cover all the cookies. Take your time so you don’t pull the cookies up; a small offset spatula or the back of a spoon works well here.
- In a separate bowl, whisk together the chocolate pudding mix and cold milk. Beat for about 5 minutes, or until the pudding is thick and smooth. Stop whisking once it holds soft peaks; overmixing can make it grainy.
- Spoon the chocolate pudding over the cream cheese layer and spread it into an even layer, reaching all the corners. This helps every slice get a bit of each component.
- Spread the remaining whipped topping over the pudding, smoothing it gently into an even layer. Try not to press too hard so the layers underneath stay defined.
- Place the remaining Nutter Butter cookies in a zip-top bag. Seal and crush them with a rolling pin or the bottom of a pan until you have small chunks and crumbs. Sprinkle these evenly over the whipped topping for texture and flavor.
- Put the peanut butter in a microwave-safe bowl and heat in short bursts (about 20 seconds at a time), stirring between each, until melted and pourable. Transfer to a small zip-top bag, snip off a tiny corner, and drizzle the peanut butter over the top. If you’d like, you can also add a light sprinkle of chocolate chips or peanut butter chips, but keep it modest to stay on budget.
- Refrigerate the pan for at least 45 minutes, or until the layers are set and the cookies have softened slightly. For clean slices, chill closer to 1–2 hours before cutting into 12 pieces. Serve chilled and keep any leftovers covered in the fridge.
Softening the Cream Cheese
Getting the cream cheese to the right temperature is one of the most important steps for a smooth, lump-free filling. Ideally, it should sit at room temperature for about 30–45 minutes. When you press it gently with your finger, it should give easily but not feel oily or overly soft. If you’re short on time, you can cut the block into small cubes and let them sit out for 15–20 minutes to speed things up. Avoid microwaving on high heat, which can create hot spots and cause the cream cheese to partially melt. If you must use the microwave, use very short bursts (10–15 seconds), turning the block often. Properly softened cream cheese will blend smoothly with powdered sugar, so you don’t waste time fighting lumps later.
Best Cookie Swaps
If Nutter Butters aren’t on sale or you’re using what you already have, there are several cookie options that still keep the peanut butter cookie lasagna affordable and flavorful. Peanut butter sandwich cookies from store brands usually work just as well and often cost less. You can also use plain graham crackers plus an extra spoonful or two of peanut butter in the cream cheese layer to keep that peanut flavor. Chocolate sandwich cookies give more of a chocolate-forward dessert; in that case, the peanut butter drizzle on top becomes even more important. Whatever you choose, aim for a firm cookie that will soften slightly in the fridge but still hold structure. If the cookies are very hard, lightly dunking them in milk for 1–2 seconds before layering can help them soften without turning mushy.
Topping Ideas and Add-Ins
The topping is where you can use up small bits of ingredients you already have so nothing goes to waste. Crumbled cookies, a handful of chopped peanuts, or a few leftover chocolate chips all work well without requiring extra shopping. For more peanut flavor on a budget, stir a tablespoon of peanut butter into part of the whipped topping before spreading it on. You can also add a thin layer of sliced bananas under the pudding if you need to stretch the dessert to feed a few more people. Just make sure they’re fully covered to prevent browning. If you want more crunch, sprinkle a small amount of cereal like cornflakes or rice cereal over the top right before serving so it stays crisp. The key is to keep add-ins light and focused, so they enhance the base recipe rather than overwhelm it.
Curious About This Recipe? Read On
Can I make peanut butter cookie lasagna ahead of time without it getting soggy?
Yes, this dessert actually benefits from some chill time. For the best texture, assemble it 4–12 hours before serving. That window lets the cookies soften just enough to slice cleanly while still holding their shape. After about 24 hours, the cookies get much softer but are still tasty, just more cake-like. If you know you’ll serve it the next day, you can hold back some crushed cookies and sprinkle them on right before serving to keep a bit more crunch on top. Always keep it tightly covered in the fridge to prevent it from absorbing other odors.
What kind of milk works best in the pudding layer?
Instant pudding sets best with cow’s milk that has at least some fat, such as 2% or whole milk. Skim milk will work but can give a slightly thinner pudding, so you may notice the slices aren’t quite as firm. If you’re using 2% or whole, follow the recipe amounts exactly. With skim, you can reduce the milk by 1/4 cup to help it thicken more. Non-dairy milks vary a lot; some won’t set properly. If you experiment with almond or oat milk, start with less milk than called for and be prepared for a softer, more spoonable dessert instead of clean layers.
How can I lighten this recipe a bit without losing the creamy texture?
You can make a few small swaps that reduce richness while keeping the dessert satisfying. A lighter cream cheese (Neufchâtel) works well as long as it’s fully softened; it will still whip smoothly. You can also use light whipped topping, which cuts some fat and calories but maintains volume. Reducing the powdered sugar by 2–3 tablespoons won’t affect structure and will slightly tone down the sweetness. If you’d like to cut back on peanut butter, use 1/3 cup instead of 1/2 and thin it with a teaspoon of milk so it still drizzles easily. Just avoid using fat-free cream cheese, which can turn rubbery and won’t blend as smoothly with the sugar.
How do I get clean slices when serving this dessert to a crowd?
Clean slices are mostly about chilling and using the right cutting method. First, make sure the peanut butter cookie lasagna has chilled for at least 1–2 hours so the layers are fully set. Use a long, sharp knife and wipe the blade clean between each cut to prevent smearing. For very neat edges, dip the knife in warm water, wipe it dry, then slice straight down with firm, even pressure instead of sawing. If you’re serving at a party, you can pre-cut the dessert into 12 squares in the fridge, then cover and chill until it’s time to serve. This helps keep portions even and reduces mess at the table.
Peanut Butter Cookie Lasagna
Equipment
- 9x13-inch baking pan
- Large mixing bowl
- Electric mixer
- Spatula
- medium mixing bowl
- microwave-safe bowl
- Sealable plastic bag (for crushing cookies and drizzling)
Ingredients
- 16 oz Nutter Butter Cookies family-sized package
- 8 oz cream cheese softened
- 1 1/3 cup powdered sugar
- 3 cups frozen whipped topping thawed
- 5.9 oz chocolate pudding mix
- 3 cups milk
- 1/2 cup peanut butter creamy
Instructions
- Arrange a single, even layer of Nutter Butter cookies across the bottom of a 9x13-inch baking dish.
- In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until completely smooth and lump-free.
- Fold 1 1/2 cups of the thawed whipped topping into the cream cheese mixture using a spatula until evenly incorporated and lightened.
- Spoon dollops of the cream cheese mixture over the cookie layer, then spread gently so the cookies are fully covered with an even layer.
- In a separate bowl, whisk the chocolate pudding mix with the milk and beat until the mixture becomes thick and smooth, about 3–5 minutes.
- Spread the prepared chocolate pudding evenly over the cream cheese layer to form the next layer of the lasagna.
- Top the pudding with the remaining whipped topping and smooth it into an even finish over the surface.
- Place the leftover Nutter Butter cookies in a sealable bag and crush them; sprinkle the cookie crumbs uniformly over the whipped topping.
- Warm the peanut butter in a microwave-safe bowl until pourable, transfer to a plastic bag, snip off a corner, and drizzle the melted peanut butter across the top. Add optional toppings such as chocolate or peanut butter chips if desired.
- Refrigerate the assembled dessert for at least 45 minutes to set, then cut into 12 pieces. Keep chilled until serving.
