Sometimes the best summer desserts are the ones that are easy to make, easy to share, and almost guaranteed to disappear quickly. Jennifer’s Peanut Butter Cookie Lasagna checks every box. With layers of Nutter Butter cookies, vanilla pudding, whipped topping, peanut butter, and peanut butter cups, this chilled dessert is a fun make-ahead option for potlucks, family get-togethers, and summer celebrations.
It is rich, creamy, and full of peanut butter flavor, with a soft layered texture that gets even better after chilling overnight.
Peanut Butter Cookie Lasagna
Servings: 8
Prep Time: 30 minutes
Total Time: 1 day
Course: Dessert
Ingredients
- 1 box Nutter Butter cookies
- 1 box vanilla pudding, instant or regular, prepared according to package directions
- 1/2 cup peanut butter, melted
- Cool Whip, or homemade whipped cream made from 1 cup cream plus a little sugar
- Peanut butter cups, chopped
Instructions
- Line the bottom of an 8x8 pan with Nutter Butter cookies.
- Drizzle some of the melted peanut butter over the cookies.
- Spread half of the prepared vanilla pudding over the top.
- Add half of the whipped topping or whipped cream.
- Sprinkle chopped peanut butter cups over that layer.
- Repeat the layers.
- Decorate the top with crushed Nutter Butter cookies, more chopped peanut butter cups, and another drizzle of peanut butter.
- Chill overnight, ideally for 24 hours or longer, so the cookies soften and the layers set.
A helpful tip from Jennifer: if you want the cookies to soften faster, you can chop or break them into smaller pieces before layering.
This is the kind of dessert that feels right at home at a summer gathering. It is simple, indulgent, and easy to prepare ahead of time, which makes it especially convenient for busy weeks and weekend events. Thank you to Jennifer for sharing a sweet summer recipe that is sure to be a hit.
