Here is a rich, no-nonsense, kitchen-ready recipe for Peanut Butter Cookie Lasagna—a creamy, layered dessert that requires no baking and always impresses.

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Peanut Butter Cookie Lasagna

Ingredients

Crust / Base

• 24 peanut butter sandwich cookies (like Nutter Butters), crushed

• 6 tablespoons melted butter

Peanut Butter Layer

• 1 cup creamy peanut butter

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 cup whipped topping (or whipped cream)

Pudding Layer

• 1 package (3.4 oz) instant vanilla pudding mix

• 2 cups cold milk

Topping

• 2 cups whipped topping

• Crushed peanut butter cookies

• Optional: mini chocolate chips or melted peanut butter drizzle

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Instructions

1. Make the Crust

1. Mix crushed cookies with melted butter until combined.

2. Press firmly into the bottom of a 9×13-inch dish.

3. Refrigerate while preparing the layers.

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2. Peanut Butter Layer

1. Beat peanut butter, cream cheese, and powdered sugar until smooth.

2. Fold in whipped topping.

3. Spread evenly over the chilled crust.

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3. Pudding Layer

1. Whisk instant pudding mix with cold milk for 2 minutes.

2. Let it thicken for 3–5 minutes.

3. Spread pudding evenly over the peanut butter layer.

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4. Final Topping

1. Spread remaining whipped topping evenly across the top.

2. Sprinkle with crushed cookies, chocolate chips, or a drizzle of melted peanut butter.

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5. Chill

• Refrigerate for at least 4 hours, preferably overnight for best texture.

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Tips

• For a stronger peanut butter flavor, use peanut butter pudding instead of vanilla (if available).

• Swap Nutter Butters for chocolate cookies to create a “Reese’s” style layer.

• Freezes well—thaw in the fridge before serving.

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If you’d like, I can also make:
• A mini version in jars
• A chocolate–peanut butter version
• A lighter, low-sugar version
Just tell me!