Chocolate Peanut Butter Lasagna

This easy no-bake chocolate peanut butter lasagna is bursting with peanut butter chocolate goodness. It’s light, creamy, and incredibly dreamy but isn’t overpowering in the flavor department.

Why this recipe works

Have you tried chocolate lasagna yet? This chocolate peanut butter lasagna takes that chocolate lasagna concept and bumps it up a notch… or three. Peanut butter and chocolate is one of those flavor combinations that work perfectly to create something that is better than either of them individually.

You start with a crunchy, OREO-cookie crust, then top it with a cream cheese-peanut butter layer that is smooth and out of this world amazing. Next, top it with instant chocolate pudding, Cool Whip, and copious amounts of peanut butter chocolate candies, as well as melted peanut butter for extra good measure!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – You can’t beat a classic Oreo crust. You’ll pulse them in a food processor with the cream insides included, then add butter and press it into a baking dish. If you don’t have a food processor you can place the Oreos in a gallon zipper plastic bag and use a rolling pin to crush them into crumbs. Then use a spoon to mix in the butter. You can definitely use flavored Oreos if you’d like, like the peanut butter chocolate ones or even switch it out for a chocolate graham cracker crust.

LAYERS – Be sure that you buy instant pudding mix and not the cook and serve type. We’re also using Cool Whip in this recipe. If you prefer, you can use an equal amount of homemade whipped topping instead of Cool Whip. To substitute, whisk 3 cups of heavy whipping cream until medium peaks form. Homemade whipped cream will not hold up as well as stabilized Cool Whip (make your own stabilized whipped cream!).

TOPPING – We are using chopped mini Reese’s cups, but if you prefer or even want to add in Reese’s pieces then go right ahead! Lastly, a drizzle of warm peanut butter decks out this dessert.

How to Make Chocolate Peanut Butter Lasagna

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place the OREOs in a food processor and pulse until they are fine crumbs. Add melted butter to the Oreos in the food processor and pulse until combined. Press into bottom of 13×9 dish. Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients.
2. Use a mixer to combine the cream cheese, powdered sugar and peanut butter until smooth, about 2 minutes.
3. Fold in cool whip until fully incorporated. Set aside.
4. Whisk together instant chocolate pudding and milk until thickened.
5. Remove the baking dish from the fridge.
6. Pour the peanut butter-cream cheese mixture over the chocolate cookie crust and smooth down using an offset spatula.
7. Next, add the pudding layer and smooth out.
8. Top with Cool Whip. Sprinkle the chopped PB cups on top.
9. Warm the peanut butter in the microwave until it reaches drizzling consistency. Drizzle PB over the top.
10. Chill until ready to serve.

Frequently Asked Questions & Expert Tips

Serving Suggestions

The peanut butter flavor in this dessert is not overwhelming and it doesn’t have the sticky texture of peanut butter. Instead, this dessert takes the best part of peanut butter – the flavor – and combines it with cream cheese and chocolate to make a perfectly balanced and delicious no-bake treat. This means it’s great even after a slightly heavier meal. Serve at potlucks, BBQs, birthdays, retirement parties, game nights… pretty much any time or anywhere!

More Chocolate Peanut Butter Recipes

• Peanut Butter Cups
• No Bake Peanut Butter Bars
• Chocolate Peanut Butter Balls
• Chocolate Peanut Butter Cookies
• Chocolate Peanut Butter Cupcakes
• Fudge Brownies with Peanut Butter Frosting

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Chocolate Peanut Butter Lasagna

You start with a crunchy, OREO-cookie crust, then top it with a cream cheese-peanut butter layer that is smooth and out of this world amazing. Next, top it with instant chocolate pudding, Cool Whip, and peanut butter chocolate candies, as well as melted peanut butter for extra good measure!

5 from 49 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 16 servings

20 minutes mins

Calories: 565

Author: Amanda Formaro

Ingredients

Crust

• ▢ 36 Oreos regular, not double stuffed, with the cream included
• ▢ 1/3 cup butter melted

Peanut Butter Layer

• ▢ 8 oz cream cheese softened
• ▢ 1 cup smooth peanut butter
• ▢ 1 cup powdered sugar aka confectioners sugar or icing sugar
• ▢ 8 oz Cool Whip 2 cups

Chocolate Layer

• ▢ 7.8 oz Instant Chocolate Pudding 2 boxes (4 serving size)
• ▢ 2 3/4 cup milk

Topping

• ▢ 8 oz Cool Whip 2 cups
• ▢ 1/3 cup peanut butter warmed in microwave
• ▢ 1 cup mini Reese's cups chopped

Things You’ll Need

• ▢
  Electric mixer
• ▢
  13×9 baking dish
• ▢
  Food processor

Before You Begin

• If you are traveling with this chocolate peanut butter lasagna, be sure to keep it in the refrigerator until you are ready to leave. If possible, transport in a cooler with ice if your trip is longer than 30 minutes. When you arrive, pop it in your hostess’ refrigerator.
• A food processor will make creating the oreo crust a lot easier. However, if you don’t have a food processor you can place the Oreos in a gallon zipper plastic bag and use a rolling pin to crush them into crumbs. Then use a wooden spoon to mix in the butter.
• Do not remove the cream centers from the cookies. Use regular Oreos, not Double Stuff. 36 cookies = 3 cups of crumbs.

Instructions

• Place the Oreos in a food processor until they are fine crumbs. Add melted butter to the Oreos in the food processor and pulse until combined. Press into bottom of 13×9 pan. Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients.
• Use a mixer to combine the cream cheese, powdered sugar and peanut butter until smooth, about 2 minutes.
• Fold in cool whip until fully incorporated. Set aside.
• Whisk together instant chocolate pudding and milk until thickened.
• Remove the baking dish from the fridge.
• Pour the peanut butter-cream cheese mixture over the chocolate cookie crust and smooth down using an offset spatula.
• Next, add the pudding layer and smooth out.
• Top with Cool Whip. Sprinkle the chopped PB cups on top.
• Warm the peanut butter in the microwave until it reaches drizzling consistency. Drizzle PB over the top. Chill until ready to serve.

Nutrition

Serving: 1slice | Calories: 565cal | Carbohydrates: 65g | Protein: 12g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 614mg | Potassium: 401mg | Fiber: 3g | Sugar: 45g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg

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