If your two favorite flavors are chocolate and peanut butter, prepare to fall head over heels for Chocolate Peanut Butter Lasagna. This dreamy, no-bake layered dessert combines a crunchy chocolate cookie base, creamy peanut butter cheesecake, silky chocolate pudding, and whipped topping into one irresistible treat. Every forkful hits the sweet spot between luscious and refreshing, with a hint of salty peanuts and a fudgy chocolate drizzle. Whether you’re making it for a gathering or simply treating yourself, this dessert guarantees rave reviews and happy taste buds!

Chocolate Peanut Butter Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Making Chocolate Peanut Butter Lasagna is easier than you might think! Each ingredient plays a pivotal role in building the perfect layers, giving you a beautiful blend of textures and flavors. Here’s what you’ll need (and why):

Chocolate sandwich cookies: These cookies create the sturdy, chocolatey foundation for the lasagna crust.
Unsalted butter: Melted butter binds the cookie crumbs, ensuring the base holds together smoothly.
Cream cheese: Softened cream cheese brings creaminess and a subtle tang to the peanut butter layer.
Powdered sugar: This finely milled sugar sweetens the cream cheese and peanut butter mixture without any graininess.
Creamy peanut butter: Peanut butter is the real star here, adding a rich, nutty flavor and velvety texture.
Whipped topping: Thawed whipped topping gives a light, fluffy contrast to the dense layers beneath.
Instant chocolate pudding mix: This pudding creates a silk-smooth, chocolatey layer that literally melts in your mouth.
Cold milk: Cold milk allows the pudding to set up quickly, making assembly a breeze.
Chopped peanuts (optional): For a salty crunch, add chopped peanuts on top—or skip if you prefer smooth layers.
Chocolate syrup (optional): This is your finishing flourish, making every slice look as indulgent as it tastes.

How to Make Chocolate Peanut Butter Lasagna

Step 1: Make the Cookie Crust

Start by crushing the chocolate sandwich cookies into fine crumbs using either a food processor or a trusty zip-top bag and rolling pin. Stir the crumbs together with your melted butter until they’re evenly moistened. Press this mixture firmly into the bottom of your 9×13-inch baking dish, making sure you get a nice, even layer all the way to the edges. Pop it in the fridge to chill while you start the next step.

Step 2: Prepare the Peanut Butter Layer

In a large bowl, beat together the softened cream cheese, powdered sugar, and creamy peanut butter until the mixture is silky smooth. Folding in half the whipped topping gives it a gorgeously light and mousse-like consistency. Gently spread this creamy peanut butter filling over your chilled cookie crust, smoothing it right up to the sides for even coverage.

Step 3: Whip Up the Chocolate Pudding Layer

In another bowl, whisk together the instant chocolate pudding mix and cold milk. Keep whisking for about two minutes until it thickens up—this makes the pudding extra rich and prevents it from seeping into the layer below. Carefully spoon and spread the pudding over the peanut butter layer, sealing in all that nutty goodness.

Step 4: Add the Whipped Topping

Spoon the remaining whipped topping over the pudding, using a gentle hand to keep those layers distinct. Smooth it into a fluffy, enticing top. If you like, sprinkle chopped peanuts across the surface for a bit of crunch and color—this step is totally optional, but it adds a fun twist!

Step 5: Chill and Finish

Refrigerate your Chocolate Peanut Butter Lasagna for at least four hours—overnight is even better if you’ve got the patience! Just before serving, drizzle the top with chocolate syrup for a picture-perfect finish. Slice and serve, and watch those first bites disappear in record time.

How to Serve Chocolate Peanut Butter Lasagna

Garnishes

For a classic touch, you can never go wrong with a drizzle of chocolate syrup and a generous handful of chopped peanuts. If you want to get even more decadent, try sprinkling on mini peanut butter cups or even a dusting of extra cookie crumbs. Whipped cream swirls piped around the edges also make a stunning presentation for this beloved dessert.

Side Dishes

Chocolate Peanut Butter Lasagna is definitely the scene stealer at any table, but if you want to round out dessert time, serve it with fresh berries or a scoop of vanilla ice cream. The light tartness of berries contrasts beautifully with the creamy layers, while the ice cream makes every forkful feel even more luscious. A cup of coffee or a cold glass of milk pairs perfectly too!

Creative Ways to Present

Want to turn heads? Serve individual portions in small mason jars for a chic, portable treat. You can also use cookie cutters to slice the lasagna into fun shapes or assemble in mini loaf pans for adorable single-servings. For special occasions, decorate with chocolate shavings, caramel drizzle, or a sprinkle of edible gold stars to give your Chocolate Peanut Butter Lasagna some serious wow factor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Chocolate Peanut Butter Lasagna left, simply cover the dish with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh and dreamy for up to four days. The flavors continue to meld, so you might even find the leftovers taste better than the first day!

Freezing

Need to prep ahead for a party or just love to have dessert ready at a moment’s notice? You can freeze Chocolate Peanut Butter Lasagna! Wrap the dish tightly in a double layer of plastic wrap followed by foil. Freeze for up to two months. Thaw in the fridge overnight before serving—just avoid garnishing until after it’s thawed for the best texture.

Reheating

No reheating needed for this cool and creamy dessert! In fact, Chocolate Peanut Butter Lasagna is best served chilled straight from the fridge. If it’s been frozen, give it plenty of time to thaw in the refrigerator for the creamiest texture.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

You can, but keep in mind that natural peanut butter has more oil and a runnier texture. For best results, stick with a traditional creamy peanut butter, which helps the layer stay fluffy and stable.

Can I swap the instant pudding for homemade chocolate pudding?

Absolutely! If you love making things from scratch, homemade chocolate pudding is a fantastic substitute. Just make sure it’s fully cooled and thickened before layering it onto the dessert.

What’s the best way to crush the cookies for the crust?

A food processor makes quick work of creating fine cookie crumbs, but you can also place them in a zip-top bag and roll with a rolling pin. Either method works—just aim for even, fine crumbs for the perfect crust.

Can I make Chocolate Peanut Butter Lasagna gluten-free?

Yes! Use gluten-free chocolate sandwich cookies in place of regular ones and double-check that your pudding mix and other ingredients are gluten-free. Otherwise, the process and taste will stay the same.

How far ahead can I make this dessert?

Chocolate Peanut Butter Lasagna is actually even better when made a day ahead, allowing the layers to meld and the flavors to intensify. Just assemble, cover, and refrigerate overnight for the tastiest results.

Final Thoughts

There’s just something magical about Chocolate Peanut Butter Lasagna that keeps everyone coming back for more. It’s simple, show-stopping, and downright delicious—a true crowd-pleaser for any occasion. Don’t hesitate to give it a try and treat yourself (and your favorite people) to a dessert that’s pure joy, one delightful layer at a time!

Chocolate Peanut Butter Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

Author: admin
Total Time: 4 hours 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in layers of chocolate and peanut butter with this decadent Chocolate Peanut Butter Lasagna. A no-bake dessert that’s easy to assemble and perfect for satisfying your sweet cravings.

Ingredients

Scale

For the Crust:

36 chocolate sandwich cookies, crushed
6 tablespoons unsalted butter, melted

For the Filling:

1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1 container (8 oz) whipped topping, thawed

For the Pudding Layer:

2 packages (3.9 oz each) instant chocolate pudding mix
3 cups cold milk

Additional Toppings:

1/2 cup chopped peanuts (optional)
Chocolate syrup for drizzling (optional)

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Instructions

Prepare the Crust: Combine crushed cookies and melted butter. Press into a 9×13-inch baking dish.
Make the Filling: Beat cream cheese, powdered sugar, and peanut butter until smooth. Fold in half of the whipped topping. Spread over the crust.
Layer the Pudding: Whisk pudding mix with cold milk until thickened. Spread over the peanut butter layer.
Finish Assembling: Top with remaining whipped topping. Sprinkle with chopped peanuts if desired. Refrigerate for at least 4 hours.
Serve: Drizzle with chocolate syrup before slicing.

Notes

For extra indulgence, add a layer of mini peanut butter cups between the pudding and whipped topping layers.
This dessert is best made a day ahead to allow the flavors to meld.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American