Peanut Butter Crunch Lasagna

A No-Bake, Multi-Layered Dessert That Combines Crunch, Creaminess, and Pure Peanut Butter Bliss

This Peanut Butter Crunch Lasagna is the ultimate no-bake dessert for peanut butter lovers. With layer upon layer of creamy, crunchy, chocolatey goodness, it’s like a peanut butter cup transformed into a dreamy dessert lasagna. It starts with a buttery cookie crust, adds a sweet-and-salty crunch layer, and is followed by luscious peanut butter cheesecake filling, rich chocolate pudding, and fluffy whipped topping — all crowned with your favorite candies, drizzles, or crushed cookies.

Whether you’re making it for a party or just to satisfy a serious sweet tooth, this dessert is a total showstopper — and the best part? It’s super easy to make and requires no baking at all.

Ingredients

Crust Layer

2 cups crushed Nutter Butter cookies (or graham crackers for a less peanut-buttery base)
½ cup melted butter (unsalted)

Crunch Layer

1 cup crushed pretzels or Rice Krispies cereal (for texture)
½ cup peanut butter chips (melted) or melted creamy peanut butter
¼ cup chopped peanuts (optional, for added crunch and saltiness)

Cream Cheese Peanut Butter Layer

8 oz cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1 tub (8 oz) whipped topping (like Cool Whip), thawed

Chocolate Pudding Layer

1 box (3.9 oz) instant chocolate pudding mix
2 cups cold milk (whole milk for extra richness)

Topping (Customize Your Way!)

Remaining whipped topping
Mini peanut butter cups (cut in half or left whole)
Chocolate drizzle (melted chocolate or chocolate syrup)
Chopped peanuts or pretzels
Crushed Nutter Butters or Oreos

Step-by-Step Instructions

1. Make the Crust

Start with a 9×13″ pan. In a mixing bowl, combine 2 cups of crushed Nutter Butter cookies with ½ cup melted butter. Stir until all the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of your pan to form a solid crust. Place it in the fridge to chill for about 15 minutes, or until firm.

Tip: Use the bottom of a glass or measuring cup to press the crust down evenly.

2. Add the Crunch Layer

While the crust chills, prepare the next layer. Melt ½ cup of peanut butter chips or creamy peanut butter in the microwave (15–20 second intervals, stirring in between). In a bowl, mix the melted peanut butter with 1 cup crushed pretzels or Rice Krispies, and ¼ cup chopped peanuts if using. Spread this mixture evenly over the chilled crust. Pop it back into the fridge for another 10–15 minutes so the layer sets slightly.

3. Prepare the Cream Cheese Layer

In a large bowl, beat 8 oz of softened cream cheese until smooth and fluffy. Add 1 cup powdered sugar and 1 cup creamy peanut butter, and beat again until fully combined and creamy. Gently fold in the whipped topping until the mixture is light and fluffy. Spread this peanut butter cheesecake layer over the chilled crunch base using a spatula to smooth it out.

4. Add the Chocolate Layer

In a separate bowl, whisk together 1 box of instant chocolate pudding mix and 2 cups of cold milk for about 2 minutes, until the mixture thickens. Let it sit for 1–2 minutes more, then gently spread it over the peanut butter cream cheese layer. Be careful not to mix the layers — use a spatula and work slowly.

5. Finish with Toppings

Spread the remaining whipped topping over the chocolate pudding layer. Now the fun part: add your favorite toppings! Sprinkle on mini peanut butter cups, drizzle melted chocolate, scatter crushed cookies, and top it all off with nuts or more pretzels for a salty crunch.

Make it your own! Go crazy with the toppings or keep it simple — either way, it’s going to be delicious. Amish Peanut Butter Cream Pie

6. Chill and Serve

Cover the pan with foil or plastic wrap and refrigerate for at least 4 hours, but overnight is even better. This gives the layers time to set, the flavors to meld, and the dessert to become perfectly sliceable.

When ready to serve, slice into squares using a sharp knife (wipe between cuts for clean slices), plate, and watch it disappear. This lasagna is creamy, crunchy, sweet, salty, and utterly addictive.

Time Breakdown:

Prep Time: 25–30 minutes
Chill Time: At least 4 hours (or overnight)
Total Time: About 4.5 hours (mostly hands-off!)

Yield:

Serves 12–15 depending on portion size

Storage Tips:

Store in the refrigerator, covered, for up to 5 days.
You can freeze it (wrapped tightly), but texture may change slightly. Best enjoyed fresh.

Variation Ideas:

Chocolate Peanut Butter Lasagna: Add a chocolate cookie crust instead of Nutter Butters.
Nut-Free Version: Use SunButter or cookie butter and skip the peanuts.
Layer Swap: Use vanilla or banana pudding for a twist!