This easy, no-bake dessert combines a Nutter Butter cookie crust with layers of cold peanut butter cheesecake, instant chocolate pudding, and fluffy whipped topping. It’s an ultra-rich, make-ahead treat that feeds a large crowd and satisfies every peanut butter and chocolate lover.
Ingredients Needed
- Crust:
- 1 (16 oz) package Nutter Butter cookies
- ½ cup melted butter
- Peanut Butter Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Chocolate & Topping Layers:
- 1 (5.9 oz) box instant chocolate pudding mix
- 3 cups cold milk
- 1 (8 oz) tub whipped topping (such as Cool Whip), thawed
- Reese’s Pieces candy (or chopped mini peanut butter cups) for garnish
Instructions
Make the Crust: Pulse the entire package of Nutter Butter cookies in a food processor until fine crumbs form. Stir in the melted butter until combined, then press the mixture firmly into an even layer in a 9×13-inch baking dish.
Beat the Cheesecake Layer: In a large bowl, beat the softened cream cheese, peanut butter, powdered sugar, vanilla, and 2 tablespoons of milk until smooth. Carefully spread this layer over the cookie crust using an offset spatula so you don’t disturb the crumbs.
Mix the Pudding: Whisk the instant chocolate pudding mix with 3 cups of cold milk for 2 minutes. Let it set in the refrigerator for 5 minutes to thicken, then spread it evenly over the peanut butter layer.
Add Whipped Topping: Dollop small spoonfuls of thawed whipped topping over the pudding layer, then gently smooth it out into a seamless top layer.
Chill & Garnish: Cover the dish and refrigerate for several hours (or overnight) until set. Just before serving, sprinkle Reese’s Pieces across the top for color and crunch.
Helpful Tips
- Thaw the Topping: Remember to move your frozen whipped topping to the refrigerator the day before making the recipe so it’s fully thawed and easy to spread.
- Homemade Whipped Cream: If you prefer homemade whipped cream, beat 1 pint of heavy cream with 4 tablespoons of sugar and 1 teaspoon of vanilla extract until stiff peaks form.
- Slice Cleanly: Cut the dessert using a long, sharp knife rather than a spatula to get clean lines that show off all the distinct layers.
- Candy Garnish Options: Because the dessert is extremely rich, crunchy Reese’s Pieces add color without making it too heavy. Chopped peanut butter cups, mini chocolate chips, or chocolate curls also work well.
Chocolate Peanut Butter Lasagna
Made with a delicious Nutter Butter cookie crust! This easy no-bake dessert is a crowd pleaser for birthday parties, family gatherings, special occasions, potlucks, or anytime you’re hosting a party and want to impress all of the peanut butter lovers in your life. So simple to make ahead and serve cold when you’re ready to enjoy!
Ingredients
- 1 1/2 2 (16 oz) pack Nutter Butter cookies, family size
- ½ ¼ 1 cup butter, melted
- 1 ½ 2 (8 oz) pack cream cheese, softened
- 1 ½ 2 cup peanut butter
- 1 ½ 2 cup powdered sugar
- 1 ½ 2 tsp vanilla extract
- 1 ½ 2 (5.9 oz) box instant chocolate pudding
- 3 1½ 6 cups milk, plus 2 tbsp for cheesecake layer
- 1 ½ 2 (8 oz) tub whipped topping, thawed
- Reese’s Pieces candy for topping
Instructions
Cookie Crust
- Place the entire pack of peanut butter cookies into a food processor and pulse into small crumbs. Mix the crumbs with the melted butter and stir well to combine. Place the cookie mixture into a 9×13-inch baking dish and press down into an even layer to form the crust. Set aside.
Cheesecake Layer
- In a large bowl or mixer, beat together the softened cream cheese, peanut butter, powdered sugar, vanilla, and about 2 tablespoons of milk. Spread the mixture over the cookie crust, being careful not to break the crust or pull up crumbs.
Pudding Layer
- Pour 3 cups of milk along with the chocolate pudding mix into a bowl and whisk for a few minutes until well combined. Let the pudding set in the refrigerator for about 5 minutes to thicken, then spread it over the peanut butter cheesecake layer.
Toppings
- Dollop the whipped topping in small spoonfuls over the pudding and carefully spread it into an even layer. Cover and refrigerate until ready to serve. Top with Reese’s Pieces candy just before serving.
Notes
- When serving, use a sharp knife rather than a spatula to cut this layered dessert into squares for cleaner lines and more visible layers.
- Cut the squares into small portions. This dessert is rich, sweet, and very indulgent.
- Thaw the whipped topping the day before. Let the cream cheese sit at room temperature for about 30 minutes to soften.
- Instead of frozen whipped topping, you can make your own whipped cream with 1 pint of heavy cream, 4 tablespoons sugar, and 1 teaspoon vanilla. Beat with a mixer on medium speed for about 5 minutes until stiff peaks form.
- The candy topping is optional. You can also decorate with shaved chocolate or chocolate chips.