Peanut Butter Cookie Lasagna

Table of Contents

The Ultimate Peanut Butter Cookie Lasagna Recipe: A No-Bake Dream

There’s a certain magic that happens in the kitchen when you decide that rules are merely suggestions. This Peanut Butter Cookie Lasagna was born from one of those rule-breaking moments. I was staring into my pantry, a landscape of half-empty cookie boxes and baking supplies, dreaming of something that felt both decadent and effortless. The goal: a dessert that would make my nephew’s eyes light up at his birthday party, something that could sit alongside the cake and still steal the show. What emerged from that 8×8 pan after a night in the fridge was nothing short of a masterpiece. The Nutter Butter cookies had transformed from crispy to tender-cakey, the layers of creamy pudding and fluffy whipped cream melding into a rich, peanut buttery slice of heaven. It was an instant legend, the kind of dessert that has people quietly asking for the recipe before they’ve even finished their first piece.

Why You’ll Love This

It requires absolutely no baking, making it a perfect treat for hot summer days or when you simply don’t want to turn on the oven.
The combination of textures—from the soft, pudding-soaked cookies to the fluffy cream and crunchy peanut butter cups—is an experience in every single bite.
It’s incredibly forgiving. Whether you’re a seasoned baker or a kitchen novice, the simple layering process is hard to mess up.
It feeds a crowd and looks impressively complex, yet the active prep time is surprisingly short.

I’ll never forget serving this to my friend’s husband, a famously picky eater who generally regards desserts with polite suspicion. He took one tentative bite, followed by a much larger one, and then looked at me with genuine surprise. “What is this?” he asked. “It’s like all the best parts of a peanut butter cup and a cheesecake had a baby.” He then proceeded to tell everyone at the barbecue about it, becoming this dessert’s most unexpected and vocal champion. It’s the power of this lasagna—it converts the skeptics.

What Makes It Special

Nutter Butter Cookies: These aren’t just a layer; they’re the foundation. As they chill, they soften into a tender, cake-like base that soaks up all the wonderful flavors, providing the distinct “cookie” texture in the lasagna.
Melted Peanut Butter: Drizzling warm, melted peanut butter between layers creates rich, gooey pockets of intense peanut flavor that contrasts beautifully with the cool, creamy components.
Vanilla Pudding & Whipped Cream: This duo creates a luxurious double-cream layer. The pudding is smooth and custardy, while the whipped cream adds a light, airy sweetness that cuts through the richness.
Peanut Butter Cups: These provide delightful bursts of chocolate and a satisfying, slightly chewy crunch, ensuring every layer has a textural surprise.

Making It Happen

First, grab your 8×8 pan. Let’s create the foundation by lining the bottom completely with a single, snug layer of Nutter Butter cookies. You might need to break a few to fill in the gaps—think of it as edible tile work.

Now, take your melted peanut butter. It should be warm and pourable, but not scorching hot. Drizzle this liquid gold evenly over the cookie layer, letting it seep into the nooks and crannies. This is your first major flavor boost.

Next, spoon half of your prepared vanilla pudding over the peanut butter-drizzled cookies. Gently spread it into an even layer, sealing the cookies beneath a blanket of creamy custard. Follow this with half of your fluffy whipped cream. If you want that picture-perfect finish, piping it on is a lovely touch, but a careful spread with a spatula works just as beautifully.

Now for the fun part: scatter a generous handful of chopped peanut butter cups over the whipped cream. This adds your first layer of chocolatey crunch. Now, repeat the entire process: another layer of cookies, another drizzle of peanut butter, the rest of the pudding, and the remaining whipped cream.

For the grand finale, decorate the top. Crush a few extra Nutter Butter cookies and sprinkle them over the final whipped cream layer, along with more chopped peanut butter cups and one last artistic drizzle of that melted peanut butter.

Here is the most critical step: patience. You must cover the lasagna and let it chill in the refrigerator overnight, or for a full 24 hours. This non-negotiable rest time is what transforms the dish, allowing the cookies to soften perfectly and the flavors to marry into that iconic lasagna texture.

You Must Know

The Chill is Key: Do not skip the overnight chill. This is what turns hard cookies into a soft, cake-like layer and allows the dessert to set for clean slices.
Speed Up Softening: If you’re short on time, you can halve the Nutter Butter cookies lengthwise before the first layering. The thinner cookies will soften much more quickly.
Cream Stability: If making your own whipped cream, ensure your bowl and beaters are cold for the best volume and stability.
Clean Slices: For picture-perfect slices, dip a sharp knife in hot water and wipe it clean between each cut.

Serving It Up

This Peanut Butter Cookie Lasagna is a star all on its own, but a scoop of vanilla bean ice cream on the side makes it a truly decadent affair. For a contrasting flavor, a drizzle of hot fudge or a dusting of cocoa powder is wonderful. To drink, a tall glass of cold milk is the classic choice, but the dessert also pairs beautifully with a rich cold brew coffee or a sweet dessert wine.

Make It Different

Chocolate Lover’s: Use chocolate pudding instead of vanilla and add a layer of chocolate sauce.
Nutty Twist: Swap the peanut butter for almond or cashew butter and use chopped almonds or Reese’s Pieces for topping.
Lighter Version: Use sugar-free pudding, light Cool Whip, and natural peanut butter. The texture will be slightly different but still delicious.
Cookie Swap: For a different flavor profile, try using Biscoff cookies instead of Nutter Butters.

Storing Your Creation

Store the lasagna covered tightly with plastic wrap in the refrigerator for up to 4 days. It does not freeze well, as the whipped cream and pudding layers can become watery and separate upon thawing. There is no need to reheat; this dessert is always served cold and refreshing.

Success Tips

For the absolute best texture, consider chopping all the Nutter Butter cookies (for the layers and the topping) into small chunks before you begin assembling. This creates a more uniform, easy-to-eat dessert and guarantees the cookie layers will soften perfectly. Let the melted peanut butter cool for a minute after microwaving so it doesn’t melt the whipped cream on contact.

Frequently Asked Questions

Can I use homemade whipped cream?
Absolutely! For the best results, whip 1 cup of heavy cream with a tablespoon of granulated sugar and a teaspoon of vanilla extract until you have stiff peaks.

Do I have to use an 8×8 pan?
You can use a 9×9 pan, but your layers will be slightly thinner and the dessert will set a bit faster. A deeper dish, like a 9×13, would require you to double the recipe for proper layers.

My cookies are still a bit crunchy, what happened?
They likely needed more time to chill. This dessert truly needs a full 24 hours for the cookies to achieve that perfect soft texture. Give it more time next time, or use the cookie-halving trick mentioned above.

Can I make this gluten-free?
Yes! Simply use your favorite gluten-free peanut butter sandwich cookies and ensure your pudding mix and other ingredients are certified gluten-free.

Is it possible to make this ahead of time?
It’s not just possible; it’s required! This is the ultimate make-ahead dessert. Assembling it 24 hours before you need it is part of the process.

Recipe Card

Prep time: 30 minutes
Cook time: 0 minutes
Total time: 24 hours 30 minutes (includes chilling)
Servings: 9 generous squares
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 8×8 pan

Ingredients

1 (16 oz) box Nutter Butter Cookies
1 (8 oz) container Cool Whip, thawed or 2 cups homemade whipped cream (1 cup heavy cream + 1 tbsp sugar, whipped)
1 ½ cups chopped peanut butter cups
½ cup creamy peanut butter, melted
1 (3.4 oz) box instant vanilla pudding, prepared according to package directions (you will need milk)

Instructions

Line the bottom of an 8×8 baking dish with a single, tight layer of Nutter Butter cookies.
Drizzle half of the melted peanut butter evenly over the cookies.
Spread half of the prepared vanilla pudding over the cookie and peanut butter layer.
Spread (or pipe) half of the whipped cream over the pudding layer.
Sprinkle half of the chopped peanut butter cups over the whipped cream.
Repeat the layers: cookies, remaining melted peanut butter, remaining pudding, remaining whipped cream.
Top with crushed Nutter Butter cookies, the remaining chopped peanut butter cups, and a final decorative drizzle of any remaining peanut butter.
Cover and refrigerate for a minimum of 12 hours, but ideally 24 hours, before serving.

Notes
For a quicker softening of the cookies, halve them lengthwise before the first layering, or chop all cookies into chunks for a more uniform texture.