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Peanut Butter Crunch Lasagna

A delightful no-bake dessert combining creamy peanut butter and crunchy wafers, perfect for parties or a special treat at home.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups creamy peanut butter Use high-quality peanut butter for best results.
  • 1/2 cup granulated sugar Adjust based on sweetness preference.
  • 1/4 cup unsalted butter, softened
  • 2 cups heavy whipping cream Chill the bowl before whipping for better peaks.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
For assembly
  • 1 package (10 oz) peanut butter-flavored wafer cookies
  • 1 cup chopped roasted peanuts
  • 1/2 cup crushed chocolate-covered toffee bits (optional)
  • 1/4 cup milk For dipping the wafer cookies.

Method
 

Preparation
  1. In a mixing bowl, combine peanut butter, granulated sugar, and softened butter. Beat until smooth and creamy.
  2. In a separate chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. Gently fold the whipped cream into the peanut butter mixture to create a light and fluffy filling.
  4. Quickly dip each wafer cookie into milk for about 1-2 seconds to soften slightly. Do not soak.
  5. In a 9x13 inch dish, arrange a single layer of dipped wafers to cover the bottom.
  6. Spread half of the peanut butter cream over the wafer layer evenly.
  7. Sprinkle half of the chopped peanuts and toffee bits over the cream layer.
  8. Repeat the process with another wafer layer, peanut butter cream, and toppings.
  9. Finish with a final layer of wafers on top.
  10. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set.
Serving
  1. Garnish with extra chopped peanuts and toffee bits before serving.

Notes

Store leftovers covered in the refrigerator for up to 3 days. For freezing, portion individual servings and wrap in plastic and foil for up to a month. Thaw in the refrigerator overnight.