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Delicious no-bake Chocolate Peanut Butter Lasagna with creamy layers and cookie crust.

Chocolate Peanut Butter Lasagna

Indulge in this creamy, chocolatey, and peanut buttery dessert lasagna, layered to perfection without the hassle of baking.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 cookies Chocolate sandwich cookies, crushed Like Oreos
  • 1/2 cup Melted butter To bind the crust
For the peanut butter layer
  • 8 oz Cream cheese, softened Full fat tastes best
  • 1 cup Creamy peanut butter Classic works great
  • 1 cup Powdered sugar For sweetness and structure
  • 8 oz Whipped topping Or homemade whipped cream
For the pudding layer
  • 1 package Chocolate instant pudding mix
  • 2 cups Cold milk To whisk with the pudding
For the topping
  • 1/2 cup Mini chocolate chips For garnish
  • 1/2 cup Chopped peanut butter cups For garnish
  • 1/2 cup Crushed cookies For garnish

Method
 

Preparation
  1. Make the crust: Crush the chocolate sandwich cookies in a zip bag with a rolling pin. Stir in melted butter until it looks like wet sand. Press it into a 9x13 dish. Refrigerate while making the filling.
  2. Mix the peanut butter layer: In a bowl, beat softened cream cheese until smooth. Add peanut butter and powdered sugar and mix again. Fold in whipped topping to lighten the mixture. Spread this over the crust gently.
  3. Whisk the pudding: In a separate bowl, whisk together chocolate instant pudding mix and cold milk until it thickens. Let sit for a couple of minutes, then spread on top of the peanut butter layer.
  4. Top it off: Spread the remaining whipped topping over the pudding layer. Add toppings as desired, including mini chocolate chips or crushed cookies.
  5. Chill: Refrigerate for at least 4 hours, or overnight for best results.

Notes

For best results, chill between layers if your kitchen is warm, and use cold milk for the pudding. Store covered in the fridge for about 3 days.