This Peanut Butter Lasagna became my go-to dessert the first winter I needed something effortless but celebratory. I discovered this combination while cleaning out the pantry between holiday baking sessions: a box of peanut butter sandwich cookies, a tub of whipped topping, and a jar of creamy peanut butter. The first bite — crunchy cookie, smooth tangy cream cheese, and a lush peanut butter pudding — sent everyone at the table into full-on applause. It’s one of those recipes that looks like you fussed for hours, but in reality it comes together quickly and keeps well, which makes it my favorite for potlucks and weeknight celebrations.

What elevates this dish is texture contrast: the cookie crust gives a firm, slightly salty bite, the cream cheese layer adds bright creaminess, and the peanut butter pudding brings silkiness with a satisfying peanut flavor. I often make it ahead and let the flavors marry overnight; the cookies soften just enough to be sliceable while keeping a hint of crunch from the reserved cookie pieces and chips on top. Family members always ask for a second slice and guests mistake it for a more complicated, baked creation — which is the best compliment of all.

Ingredients

• Crust: 16 ounces peanut butter sandwich cookies — about 22–24 cookies depending on brand. Use a recognizable sandwich cookie for consistent texture; the cookies provide sweetness and a sturdy base. I like the classic national brand because the cookie-to-filling ratio is balanced, but store brands work fine.
• Cream Cheese Layer: 8 ounces cream cheese, softened to room temperature; softened fully for smooth blending. 1 cup powdered sugar to sweeten and stabilize; 1 cup whipped topping (thawed if frozen) folded in to lighten the layer.
• Peanut Butter Layer: 3.4 ounces instant vanilla pudding mix (one standard package), 1½ cups whole milk for richness, 1 cup creamy peanut butter for flavor and body, and 1 cup whipped topping folded in to keep the layer airy.
• Topping: 2 cups whipped topping for a smooth finish, ½ cup peanut butter chips for crunch, 8 reserved whole peanut butter cookies chopped for texture, and ½ cup creamy peanut butter, melted into a ribbon for drizzling.

Instructions

Prepare the pan and cookie base: Lightly grease a 9x13-inch glass baking dish so the cookies won't stick. Arrange a single layer of peanut butter sandwich cookies across the bottom — you should use about 22 cookies; push them close together but don’t overlap them. If a cookie breaks, place the broken pieces in gaps; the aim is an even, flat crust that will support the layers above. Make the cream cheese layer: In a medium bowl, beat the softened 8 ounces of cream cheese with 1 cup powdered sugar until silky and lump-free using a hand mixer or stand mixer on medium speed. Fold in 1 cup whipped topping gently with a spatula until light and homogeneous. Spread this mixture evenly over the cookie base using an offset spatula for a smooth, even layer. This tangy layer balances the sweet peanut butter and helps the top layers adhere. Chill to set: Place the pan in the freezer for 15 minutes to firm the cream cheese layer; this makes it easier to spread the next layer without disturbing the base. Freezing briefly also reduces migration of moisture from the pudding later. Make the peanut butter pudding layer: Whisk the 3.4-ounce vanilla instant pudding mix with 1½ cups cold whole milk until it begins to thicken — about 2 minutes by hand or 1 minute with an electric whisk. In a separate bowl, beat 1 cup creamy peanut butter until smooth, then fold in 1 cup whipped topping. Combine the peanut butter mixture into the slightly thickened pudding and whisk gently until uniform. The mixture should be spoonable but hold its shape when spread. Assemble the peanut butter layer: Spread the peanut butter pudding evenly over the chilled cream cheese layer. Return the pan to the freezer for another 15 minutes to firm; this step helps the final whipped topping sit neatly on top without sinking into the peanut butter layer. Top and finish: Gently spread the remaining 2 cups whipped topping across the chilled peanut butter layer. Sprinkle with ½ cup peanut butter chips and the chopped 8 reserved peanut butter cookies. Drizzle the melted ½ cup creamy peanut butter in a thin ribbon across the top; heat briefly in the microwave (10–20 seconds) to make it pourable. Chill in the refrigerator for 30 minutes or in the freezer for 15 minutes before slicing to set the layers fully. Slice and serve: Using a sharp knife dipped in hot water and wiped dry between cuts, slice into 12 squares. Serve chilled; store leftovers covered in the refrigerator up to 3 days, or freeze for up to 3 months.

Storage Tips

Store the pan covered tightly with plastic wrap or an airtight lid in the refrigerator for up to 3 days. For longer storage, portion slices and wrap each tightly in plastic and then foil; freeze for up to 3 months. To thaw, move wrapped pieces to the refrigerator overnight. If you prefer to serve slightly firmer slices, pop the pan in the freezer for 15–20 minutes right before serving. Avoid leaving the dish at room temperature for more than two hours because of the cream cheese and whipped topping.

Ingredient Substitutions

To make a gluten-free version, use a certified gluten-free peanut butter sandwich cookie or a crushed gluten-free graham cracker blended with a tablespoon of melted butter for binding. For lower sugar, substitute sugar-free instant vanilla pudding and use a powdered sugar substitute in the cream cheese layer. To reduce fat, choose light cream cheese and low-fat whipped topping, though the texture will be slightly less rich. If allergic to peanuts, swap peanut butter for almond or sunflower seed butter and use compatible sandwich cookies.

Serving Suggestions

Serve chilled with a cup of strong coffee or cold milk for a classic pairing. For a party, plate squares with a sprig of mint and an extra drizzle of warm chocolate or peanut butter. This dish also pairs well with fresh berries to cut through the richness — sliced strawberries or raspberries add bright acidity and look beautiful against the creamy top.

Cultural Background

Layered, no-bake desserts like this are staples of American potlucks and holiday tables, where convenience and make-ahead ease are prized. The idea of layering sandwich cookies as a base echoes traditional refrigerator desserts that evolved in mid-20th-century American kitchens, when instant puddings and whipped toppings became household conveniences. This version leans into the beloved American flavor of peanut butter, celebrating a pantry-friendly comfort taste.

Seasonal Adaptations

In summer, make this chilled dish as a cool celebration offering; swap some of the peanut butter chips for chopped frozen bananas for a banana-peanut twist. For winter holidays, add a sprinkle of chopped toasted pecans on top or mix a teaspoon of cinnamon into the cream cheese layer for warmth. You can swap vanilla pudding for chocolate to create a richer, holiday-style layered dessert.

Meal Prep Tips

Assemble the layers up to 24 hours ahead and keep refrigerated; this reduces day-of work. Keep the cookie pieces and chips separate until just before serving if you want maximum crunch. For individual portions, layer the components in small jars or cups and chill; they travel well for picnics or potlucks and make serving effortless.

In short, this Peanut Butter Lasagna is a reliable, crowd-pleasing centerpiece for dessert tables — decadent without being complicated, sweet but balanced, and endlessly adaptable to your pantry and preferences. Give it a try and watch how quickly it becomes a requested repeat.