Chocolate Peanut Butter Lasagna Recipe
This decadent Chocolate Peanut Butter Lasagna is a no-bake layered dessert combining a crunchy Nutter Butter cookie crust, a creamy peanut butter cream cheese layer, smooth chocolate pudding, and fluffy whipped topping. Garnished with melted peanut butter drizzle and mini chocolate chips, it’s a perfect easy-to-make treat for peanut butter and chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 22 Nutter Butter sandwich cookies
- 6 tablespoons butter, melted
Cream Cheese Layer
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk
Pudding Layer
- 1 3/4 cups milk
- 1 3.9-ounce package instant chocolate pudding mix
Toppings
- 1 8-ounce tub whipped topping
- 2 tablespoons peanut butter (optional)
- 1/4 cup mini chocolate chips (optional)
Instructions
- Prepare the Crust: Place the peanut butter cookies in a food processor and pulse until they become fine crumbs. Alternatively, crush them in a large resealable bag using a rolling pin. Stir in the melted butter until the mixture is well combined. Press the crust mixture evenly into the bottom of a 9×13-inch pan and set aside.
- Make the Cream Cheese Layer: In a large bowl, beat together the cream cheese, peanut butter, and sugar until smooth and creamy. Add vanilla extract and 1 tablespoon of milk, mixing well. Spoon this mixture evenly over the prepared crust, smoothing gently to avoid disturbing the crust layer.
- Prepare the Pudding Layer: In a separate bowl, pour in 1 3/4 cups of milk. Sprinkle the instant chocolate pudding mix over the milk and whisk until fully combined. Let the mixture set for 5 minutes so it thickens. Then, spread the pudding evenly over the cream cheese layer. Refrigerate at this stage.
- Add Toppings and Serve: When ready to serve, evenly spread the whipped topping over the pudding layer. Melt the optional 2 tablespoons of peanut butter in the microwave for 10-15 seconds, transfer to a small plastic bag, snip off a corner, and drizzle the peanut butter over the whipped topping. Sprinkle mini chocolate chips on top for added texture and decoration.
Notes
- To crush cookies without a food processor, a rolling pin and a zip-top bag work well.
- Ensure cream cheese is at room temperature for smoother mixing.
- The dessert should be refrigerated to help layers set and enhance flavor.
- Optional peanut butter drizzle and chocolate chips add extra flavor and visual appeal.
- For easier slicing, chill the dessert for several hours or overnight.
Keywords: Chocolate Peanut Butter Lasagna, no bake dessert, peanut butter dessert, layered dessert, Nutter Butter crust, chocolate pudding, easy dessert
