Peanut Butter Cookie Lasagna Recipe

Introduction

This Peanut Butter Cookie Lasagna is a creamy, no-bake dessert that layers peanut butter filling and peanut butter sandwich cookies for a decadent treat. Perfect for peanut butter lovers, it’s easy to assemble and ideal for parties or a sweet family dessert.

Ingredients

• 2 packages peanut butter sandwich cookies
• 8 oz cream cheese, softened
• 1 cup smooth peanut butter
• 1 cup powdered sugar
• 16 oz whipped topping, divided
• 1 cup milk
• ½ cup chopped peanuts (optional)

Instructions

1. Step 1: In a large bowl, beat together the cream cheese, peanut butter, and powdered sugar until smooth.
2. Step 2: Gently fold in half of the whipped topping to create a light and fluffy filling.
3. Step 3: Briefly dip the peanut butter cookies in milk, then arrange a single layer at the bottom of a 9×13-inch dish.
4. Step 4: Spread half of the peanut butter filling evenly over the cookie layer.
5. Step 5: Repeat with another layer of dipped cookies and the remaining peanut butter filling.
6. Step 6: Top with the remaining whipped topping, smoothing it out evenly.
7. Step 7: Sprinkle chopped peanuts on top if desired.
8. Step 8: Cover the dish and refrigerate for at least 4 hours or overnight before slicing and serving.

Tips & Variations

• Use crunchy peanut butter for added texture in the filling.
• For a chocolate twist, add a layer of chocolate pudding between the cookie layers.
• If you want a stronger peanut flavor, toast the chopped peanuts before sprinkling on top.

Storage

Store the lasagna covered in the refrigerator for up to 3 days. To serve, slice and enjoy cold or let it sit at room temperature for 10 minutes for a softer texture. Avoid freezing as it may change the texture of the whipped topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie?

Yes, though peanut butter sandwich cookies complement the filling best. You can try chocolate or vanilla sandwich cookies, but the flavor will vary slightly.

Do I have to use milk to dip the cookies?

Dipping the cookies in milk softens them and helps the layers meld together, but you can skip this step if you prefer a firmer cookie texture.

Peanut Butter Cookie Lasagna Recipe

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★★★★★

4.7 from 534 reviews

• Author: Sarah
• Total Time: 4 hours 15 minutes (includes chilling time)
• Yield: 12 servings 1x

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Description

This Peanut Butter Cookie Lasagna is a no-bake, layered dessert featuring peanut butter sandwich cookies soaked in milk, a creamy peanut butter and cream cheese filling, and topped with whipped topping and chopped peanuts for a delightful crunch. Perfect for peanut butter lovers, this easy-to-make dessert requires refrigeration to set, making it an ideal make-ahead treat for gatherings and celebrations.

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Ingredients

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Cookies

• 2 packages peanut butter sandwich cookies
• 1 cup milk

Filling

• 8 oz cream cheese, softened
• 1 cup smooth peanut butter
• 1 cup powdered sugar
• 8 oz whipped topping (half of 16 oz), divided

Topping

• 8 oz whipped topping (remaining half of 16 oz), divided
• ½ cup chopped peanuts (optional)

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Instructions

1. Prepare the filling: In a large bowl, beat together the softened cream cheese, smooth peanut butter, and powdered sugar until the mixture is smooth and well combined. This will form the rich peanut butter filling base.
2. Fold in whipped topping: Gently fold half of the whipped topping into the peanut butter mixture to lighten the texture, creating a fluffy and creamy filling that balances the richness.
3. Dip and layer cookies: Quickly dip each peanut butter sandwich cookie into the milk, just enough to moisten without making them soggy. Arrange a single layer of these dipped cookies at the bottom of a 9×13-inch dish to form the first layer of the dessert.
4. Add the first filling layer: Spread half of the peanut butter filling evenly over the layer of cookies, covering them completely to prepare for the next layer.
5. Repeat layers: Dip the remaining cookies in milk and arrange another layer over the peanut butter filling. Then spread the remaining peanut butter filling on top, creating alternating layers of cookies and creamy filling.
6. Top with whipped topping: Spread the remaining whipped topping evenly over the final peanut butter layer, smoothing it out to create a clean finish.
7. Add peanuts: Sprinkle chopped peanuts on top of the dessert for added texture and a nutty crunch. This step is optional but highly recommended for extra flavor.
8. Chill to set: Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the layers to meld and the dessert to firm up for easy slicing and serving.

Notes

• Be sure not to soak the cookies too long in milk to prevent sogginess.
• For a nut-free version, omit the chopped peanuts on top.
• This dessert is best prepared a day ahead to allow proper setting.
• Can be stored covered in the refrigerator for up to 3 days.
• For extra flavor, drizzle melted chocolate over the top before refrigerating.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: peanut butter cookie lasagna, no-bake dessert, layered dessert, peanut butter dessert, creamy peanut butter, easy dessert, peanut butter cookies