Chocolate Peanut Butter Lasagna
This Chocolate Peanut Butter Lasagna is an easy no-bake dessert made with layers of Oreo cookie crust, creamy peanut butter cheesecake filling, rich chocolate pudding, fluffy whipped topping, and decadent chocolate and peanut butter toppings. It's the perfect make-ahead dessert for holidays, potlucks, birthdays, and family gatherings
Servings: 12
Calories: 470kcal
Ingredients
- For the Cookie Crust
- 36 chocolate sandwich cookies Oreos, crushed
- ½ cup unsalted butter melted
- For the Peanut Butter Layer
- 8 oz 226g cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz whipped topping thawed
- For the Chocolate Layer
- 2 3.9 oz boxes instant chocolate pudding mix
- 3 cups cold milk
- For the Topping
- 8 oz whipped topping
- ½ cup mini chocolate chips
- 1 cup chopped peanut butter cups
- Chocolate syrup for drizzling
- Melted peanut butter for drizzling (optional)
Instructions
- Prepare the Crust: Crush the chocolate sandwich cookies into fine crumbs. Mix with the melted butter until evenly coated. Firmly press the mixture into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the filling.
- Make the Peanut Butter Layer: In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter and powdered sugar and beat until creamy. Fold in the whipped topping until fully combined. Spread evenly over the chilled cookie crust.
- Prepare the Chocolate Layer: Whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until thickened. Let stand for 5 minutes, then spread evenly over the peanut butter layer.
- Add the Whipped Topping: Spread the remaining whipped topping evenly over the chocolate pudding layer, smoothing the surface with a spatula.
- Decorate: Sprinkle the mini chocolate chips and chopped peanut butter cups evenly over the top. Finish with a drizzle of chocolate syrup and melted peanut butter, if desired.
- Chill & Serve: Refrigerate for at least 4 hours, or overnight for the best texture. Slice into squares and serve chilled.
Notes
- Refrigerating overnight produces the cleanest layers.
- Use softened cream cheese to avoid lumps.
- Instant pudding is required for proper setting.
- Fold the whipped topping gently to keep the filling light and fluffy.
- Chill each layer briefly if your kitchen is warm.
Nutrition (Per Serving)
- Calories: 470 kcal
- Carbohydrates: 42g
- Protein: 8g
- Fat: 31g
- Saturated Fat: 14g
- Cholesterol: 38mg
- Sodium: 390mg
- Fiber: 2g
- Sugar: 28g