CHOCOLATE PEANUT BUTTER LASAGNA

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CHOCOLATE PEANUT BUTTER LASAGNA is the dessert I make when I need something that feels a little dramatic but doesn’t make me babysit an oven. You know those nights when you want a sweet treat for movie time, friends drop by, or you promised to bring “something good” to a party? This is my fix. It’s creamy, chocolatey, peanut buttery, and it slices into those pretty layers that make everyone think you worked harder than you did. If you’ve ever stared into your pantry hoping dessert will magically appear, this one is for you.

The Story Behind This Recipe

I’m Alexandraa, the cook behind this CHOCOLATE PEANUT BUTTER LASAGNA. On a rainy weekend, I dialed in the flavors so it’s approachable and full of cozy vibes. CHOCOLATE PEANUT BUTTER LASAGNA is the dessert I make when I need something that feels a little dramatic but doesn’t make me babysit an oven. You…

Alexandraa

What is a Dessert Lasagna

Dessert lasagna is basically a layered no bake dessert that’s built like a savory lasagna, just with sweet stuff instead of noodles and sauce. You’ll usually have a crumb crust layer, a creamy filling layer, then pudding or chocolate, and finally a fluffy topping. The best part is that it’s super forgiving. If your layers are not perfectly even, nobody cares once they take a bite.

For CHOCOLATE PEANUT BUTTER LASAGNA, the vibe is simple: chocolate cookie crust, peanut butter cream cheese layer, chocolate pudding layer, then whipped topping with little extras. The textures are what make it addictive. Crunchy base, creamy center, soft pudding, and that light topping.

Also, if you’re the kind of person who collects easy peanut butter and chocolate ideas, you’ll probably like these too. I make chocolate peanut butter no bake cookies when I want something quick and snacky, and creamy peanut butter pie when I’m in a “slice and serve” mood like this.

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Chocolate Peanut Butter Lasagna Ingredients

I’m going to list what I use most often, then I’ll mention a few swaps. Nothing here is fussy, and you can find all of it at a normal grocery store.

What you will need

• Chocolate sandwich cookies (like Oreos), crushed
• Melted butter to bind the crust
• Cream cheese, softened (full fat tastes best)
• Creamy peanut butter (classic works great)
• Powdered sugar for sweetness and structure
• Whipped topping (or homemade whipped cream if you prefer)
• Chocolate instant pudding mix
• Cold milk to whisk with the pudding
• Mini chocolate chips, chopped peanut butter cups, or crushed cookies for the top

A few practical notes from my kitchen:

If your cream cheese is still cold, the peanut butter layer can get lumpy. So I always leave it out for 30 to 45 minutes. For peanut butter, I stick with the regular shelf stable kind. Natural peanut butter can separate and make the filling a bit loose.

And if you’re a Butterfinger person, this is an incredible place to sprinkle something crunchy on top. I’ve done it after making butterfinger caramel crunch fudge for a party table and it was a loud success.

How to Make a Chocolate Peanut Butter Lasagna

This is the part where you’ll realize why I love it so much. It’s mostly mixing, layering, and trying not to “taste test” every bowl too aggressively.

Step by step directions

1) Make the crust. Crush the chocolate sandwich cookies (I use a zip bag and rolling pin when I’m feeling lazy). Stir in melted butter until it looks like wet sand. Press it into a 9×13 dish. Pop it in the fridge while you make the filling.

2) Mix the peanut butter cream layer. In a bowl, beat softened cream cheese until smooth. Add peanut butter and powdered sugar and mix again. Fold in some whipped topping to make it lighter and easier to spread. Then spread this over the crust gently. I use the back of a spoon and take my time so the crust doesn’t pull up.

3) Whisk the pudding. In a separate bowl, whisk chocolate instant pudding mix with cold milk until it thickens. Let it sit for a couple of minutes, then spread it right on top of the peanut butter layer.

4) Top it off. Spread the remaining whipped topping over everything. Now add your toppings. I like mini chocolate chips plus a few crushed cookies. If I have peanut butter cups around, I chop them and scatter them like confetti.

5) Chill. This part matters. Refrigerate at least 4 hours, and overnight is even better. It sets up so you get those clean slices.

“I made this for my family get together and it was the first dessert gone. My sister texted me the next day asking for the recipe because her kids would not stop talking about it.”

Little side note: if you enjoy peanut butter and chocolate in any form, you should try chocolate peanut butter peanut clusters sometime. They’re great when you want a crunchy candy vibe with almost no effort.

Serving Suggestions

When it’s time to serve, I like to slice CHOCOLATE PEANUT BUTTER LASAGNA into squares and use a thin spatula to lift them out. The first piece is always the messiest, so I “test” that one. Very important job.

• For a party: Cut smaller squares since it’s rich. A little goes a long way.
• For birthdays: Add extra chopped peanut butter cups on top and a drizzle of chocolate syrup.
• For holidays: Sprinkle crushed pretzels or festive candy pieces for that sweet salty thing.
• For weeknights: Serve with cold milk or coffee, nothing fancy needed.

If you want to lean into a fun dessert table, I like pairing this with something handheld like peanut butter pretzel bites. It gives people options and adds that salty crunch alongside the creamy dessert.

Quick Tips for Best Results

I’ve made this enough times to learn what helps and what causes the little annoyances like sloppy layers or soft crust. Here’s what actually makes a difference.

My no stress tips

Chill between layers if your kitchen is warm. Even 10 minutes in the fridge after spreading the peanut butter layer can help keep the pudding layer neat.

Press the crust firmly. I use the bottom of a measuring cup. If the crust is packed tight, slices hold together better.

Use cold milk for the pudding. Warm milk makes it take longer to set, and the layers can slide around.

Do not rush the final chill. If you cut it too soon, it still tastes good, but it won’t look as pretty. Overnight is peak “wow” factor.

Store it covered. In the fridge it stays great for about 3 days. After that it still tastes fine, but the crust gets softer.

And one more thing: if you’re making CHOCOLATE PEANUT BUTTER LASAGNA for a big group, make it the night before. It’s one of those desserts that gets better as it sits, which is honestly my favorite kind of recipe.

Common Questions

Can I make this ahead of time?
Yes, and you should if you can. Make it the night before for the cleanest slices and best texture.

Do I have to use whipped topping?
No. You can whip heavy cream with a little powdered sugar and use that instead. Whipped topping is just the easiest and most stable.

What if I only have vanilla pudding?
You can use it, but it won’t taste as chocolatey. If you do vanilla, add a drizzle of chocolate syrup on top or some extra chocolate chips.

How do I keep the crust from sticking to the pan?
You can lightly spray the dish, or line it with parchment if you want to lift slices out super neatly. Most of the time I just serve it from the dish and it’s fine.

Can I freeze it?
You can freeze it for a firmer, almost icebox style dessert. Thaw in the fridge for a few hours before serving. The texture changes a bit, but it’s still very good.

A sweet final note before you make it

If you’re craving something easy, layered, and guaranteed to make people hover near the fridge for “just one more bite,” CHOCOLATE PEANUT BUTTER LASAGNA is it. Keep the layers simple, give it enough chill time, and don’t skip a fun topping. If you want to watch a quick walkthrough, check out Peanut Butter Lasagna (Video) – Spend With Pennies. And for another easy variation that’s super popular, this one is great too: Chocolate Peanut Butter Lasagna – easy no bake layered dessert. Now go clear a spot in your fridge, because you’re going to want this chilling and ready for later tonight.