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No Bake Peanut Butter Chocolate Lasagna

A perfect rectangular slice of Peanut Butter Chocolate Lasagna showing distinct layers of chocolate crust, cream, peanut butter, and glossy chocolate topping.
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This recipe provides steps for a layered, no-bake dessert featuring a cookie crust, creamy peanut butter filling, and a rich chocolate topping.

Ingredients

Scale
  • 1 package (14.3 oz) chocolate sandwich cookies (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large container (12 oz) frozen whipped topping, thawed, divided
  • 2 packages (3.9 oz each) instant chocolate pudding mix
  • 3 cups cold milk
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare the crust: Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Mix the cookie crumbs with the 6 tablespoons of melted butter. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Place the dish in the freezer while you prepare the next layer.
  2. Make the peanut butter layer: In a large bowl, beat together the softened cream cheese, 1 cup peanut butter, 1 cup softened butter, powdered sugar, and vanilla extract until smooth. Gently fold in half of the thawed whipped topping until just combined. Spread this mixture evenly over the chilled crust.
  3. Prepare the pudding layer: In a separate bowl, whisk together the instant chocolate pudding mix and the cold milk until the mixture thickens, about 2 minutes. Spread the chocolate pudding over the peanut butter layer.
  4. Chill the pudding layer for 10 minutes to set slightly.
  5. Top with remaining whipped topping: Gently spread the remaining half of the thawed whipped topping over the pudding layer.
  6. Create the chocolate topping: Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and melted. Drizzle or spread the melted chocolate evenly over the whipped topping layer.
  7. Refrigerate the lasagna for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For a firmer crust, use graham crackers instead of chocolate cookies and add 1 tablespoon of granulated sugar to the crumbs.
  • If you prefer a thicker chocolate topping, melt the chocolate chips with 1 tablespoon of butter to create a ganache consistency.
  • Allow the dessert to sit at room temperature for 10 minutes before slicing for cleaner cuts.

Nutrition

Find it online: https://flavorvista.com/peanut-butter-chocolate-lasagna-recipe/