Peanut Butter Lasagna

by Barry Lewis

Prep time
120 mins
Bake time
10 mins


Oreo pretzel crust

150g butter, melted

Approx 150g pretzels, whizzed up plus extra to serve in small pieces

1 pack oreos, whizzed up

Peanut butter layer

600ml double cream, whipped to stiff peaks divided in 2 x 300ml portions once whipped

225g full fat cream cheese

1tbsp butter, softened

4tbsp smooth peanut butter

150g icing sugar

1tsp vanilla extract

Handful reeses peanut butter cups chopped roughly

Chocolate layer

3 packs angel delight / chocolate pudding mix (approx 60g)

600ml milk

3tbsp smooth peanut butter

50g peanut butter chips (or use chunky peanut butter/more reeses)

300ml double cream, whipped to stiff peaks (from the 600ml above)

To serve

Extra whizzed up oreo crumbs

Some snapped pretzel bits

Reeses peanut butter cups

20g milk chocolate, grated

20g white chocolate, grated

2tbsp smooth peanut butter warmed in the microwave

This is what happens when I get to make something I really want! This is essentially a 3 tiered peanut butter cheesecake with an oreo pretzel crust, but lasagna (or lasagne!) sounds better and maybe helps describe that it’s layered, that’s what i’m sticking with anyway! This thing is super good, but must be shared as it tastes light and you can easily eat a lot without realising, so share away with friends and family! Enjoy!

How to make a pretzel oreo crusted peanut butter lasagna

Oreo pretzel crust

To make the crust mix the whizzed up oreos and pretzels with the butter, if you like, slowly add the butter in until you get a dry, yet pliable mixture, folding with a spatula, press in some snapped pretzel pieces for some texture if you wish. Press into a loose bottom tin, square or round approx 20cm, greased lightly, making sure it is smooth. Bake for 10 minutes at 160fan/180c or equivalent and allow to cool.

Peanut butter layer

In a large mixing bowl add the soft cheese, butter, peanut butter, icing sugar and vanilla extract, blend with an electric whisk until a consistent mixture is achieved in colour and it has thickened, around 2 minutes or so. Add in 300ml (half) of the cream you whisked earlier from the fridge, add it in, then fold it through with a spatula, then fold in a handful of chopped reeses pieces (reserve another handful for the end) – mini ones or standard just cut into bitesize pieces. Do not overfold it, just fold enough to get the colour right and it mixed through. Spread onto the oreo crust once it has all cooled, spreading and levelling evenly. Place in the fridge to cool whilst you make the next layer.

Chocolate layer

Mix the chocolate angel delight / pudding mix with the milk, whisk it with an electric whisk as per package instructions and leave to stand / firm up and set for 5 minutes. Once it has set fold in the remaining cream, peanut butter and peanut butter chips, folding through until a consistent mixture is achieved. Do not overmix again, try to keep it as firm as possible. Then dollop onto the peanut butter layer and spread out evenly, place back in the fridge to firm up for at least 90 minutes, ideally 4 hours or more, if in a rush put in freezer.

Garnish with grated milk and white chocolate, some leftover oreo & pretzel crumb, chopped reeses peanut butter cups, some smaller pieces of pretzels and some warmed peanut butter drizzled on top. Slice up whilst really cold to help get a good slice, keep refrigerated unless serving.