PB & J Dessert Lasagna

PB & J Dessert Lasagna

Serves: 14 people
PB & J Dessert Lasagna


  • 1 box strawberry cake mix, baked
  • 6 cups whipped topping, divided
  • 1 cup smooth peanut butter
  • 2 cups nutter butter cookies
  • 2 cup strawberry jam
  • 1 cup freezer dried strawberries
  • ½ cup roasted salted peanuts


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  1. First, bake the box cake according to the directions on the box in a 9 x 13 inch casserole dish. Once baked allow to cool fully.
  2. While the cake is cool whip the peanut butter and whipped topping together until smooth.
  3. Assemble the lasagna by spreading the peanut butter topping over the cake into one even layer.
  4. Next top with the crushed nutter butter cookies then top the cookies off the with the remaining plain whipped topping
  5. Cover the top with an even layer of the jam then sprinkle over the freeze dried strawberries and roasted peanuts.
  6. Allow the lasagna to set in the fridge for a minimum of 12 hours, preferably overnight.
  7. When ready to serve, slice into squares and enjoy!.
  8. Add more steps if need.