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Chocolate Peanut Butter Lasagna Recipe

Once you take a bite into this Chocolate Peanut Butter Lasagna you will think that you have died and gone to heaven. Peanut butter and chocolate layers stacked into a no-bake dessert that will satisfy even the strongest sweet tooth craving.

It is one of my favorite recipes to take to a backyard barbecue, potluck, or any gathering with family and friends. Everyone loves it and there is never a worry about taking home any leftovers.

Best of all, it is easy to make. Although this dessert has multiple layers, much like traditional lasagna, it comes together easily.

Chocolate peanut butter lasagna
Layers of chocolate and peanut butter topped with whipped topping and more chocolate and peanut butter candies!

And it all starts with the chocolate crust. The bottom layer is made by crushing Oreo cookies and mixing them with melted butter, just like when you make Oreo Cheesecake.

Then the mixture is pressed into a pan so that it forms a stiff chocolate crust. Then simply place the dish in the freezer so that the crust can firm up while you make the peanut butter layer.

The creamy peanut butter mixture is made by combining creamy peanut butter, cream cheese, powdered sugar, milk and whipped topping. Then this decadent layer is topped with chocolate pudding.

Finally, the top of the dessert consists of whipped topping with garnishes of chocolate syrup, peanut butter chips and chopped mini peanut butter cups.

The result is a rich, creamy, and decadent dessert that is perfect for peanut butter and chocolate lovers.

Tips For The Chocolate Peanut Butter Lasagna Crust

When you go to purchase the ingredients to make chocolate peanut butter lasagna, you will have to choose the type of cookies that you want to make the crust. If you want a chocolate crust, the obvious choice is Oreo cookies.

However, there are so many different varieties of these popular cookies. So does it matter if you purchase thin, double stuffed, or standard Oreo cookies?

Yes, it does matter. Stick with the standard, family pack of Oreo cookies. The ratio of cookie to cream is the perfect consistency to make the crust.

However, if want a peanut butter crust you could use Nutter Butter cookies instead of the chocolate Oreo cookies. The choice is up to you.

Oreos in food processor
If you have a food processor use that to crush the cookies. If not put them in a plastic bag and smash with a rolling pin.

Peanut Butter Layer Tips

The rich peanut butter lasagna layer is a combination of creamy ingredients that comes together to form a thick layer that sits on top of the chocolate crust. However, before making this layer be sure that the cream cheese is at room temperature.

If you try to mix cold cream cheese with the other ingredients you will be highly disappointed. This is because cold cream cheese will not mix smoothly and there will be small chunks of cream cheese throughout the mixture.

However, if you are like me and forget to set it out or get impatient, there are a few ways that you can get the cream cheese softened to room temperature a little quicker.

Microwave method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave on high for 10-15 seconds.

Check the consistency of the cream cheese, and if it’s still not soft enough, continue microwaving in 5-second intervals until it reaches the desired softness.

Hot water method: Remove the cream cheese from its packaging and place it in a resealable plastic bag, pressing out any air. Submerge the bag in a bowl of hot water for 5-10 minutes.

Check the consistency of the cream cheese, and if it’s still not soft enough, continue soaking until it reaches the desired softness.

Room temperature method: Although it can take 30-60 minutes for cream cheese to soften at room temperature, there is a method to speed up the process. Remove the cream cheese from the package and cut it into smaller pieces. This will help soften the cream cheese in a fraction of the time.

push measuring cup with peanut butter
The best way to measure anything sticky is with a push measuring cup. Fill it up and push the ingredients out.

Chocolate Layer

The chocolate layer of this peanut butter lasagna is made from a simple mixture of instant chocolate pudding mix and milk. However, do not use the instructions on the back of the box to make standard pudding.

A standard box of pudding requires 2 cups of milk. However we want the chocolate layer to be much thicker than standard pudding.

Therefore, instead of using 4 cups of milk to mix with the 2 boxes of instant chocolate pudding we will use 2 3/4 cups instead. This will allow the chocolate layer to be easily spread on the peanut butter layer without being too thin.

However before you add the top whipped topping layer be sure to place the lasagna in the refrigerator or freezer for 5 minutes so that the pudding can firm up a bit.

Chocolate Peanut Butter Lasagna Topping

The final layer of the dessert is whipped topping. Although you can easily make your own, I usually use a tub of whipped topping to make things easy.

However the real fun comes when you add the garnishes. There are so many different items that you can add to the top to make it look delicious and taste great.

Start by drizzling the top with chocolate syrup. Then chop mini peanut butter cups and sprinkle the top with the candies.

Finally, add peanut butter chips and you have the perfect balance of chocolate and peanut butter scattered on top. However you can also get creative on additional toppings if you prefer.

Other toppings that would go well with this dessert include: Reese’s Pieces candy, chocolate chips, chopped peanuts, toffee bits and crushed Nutter Butter cookies. The options are endless!!

chocolate pudding on cake
The key to making the layers is to refrigerate or freeze between layers.

Chocolate Peanut Butter Lasagna Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

CRUST

  • 36 Oreo Cookies
  • ⅓ cup butter melted

PEANUT BUTTER LAYER

  • 8 ounces cream cheese, softened
  • 1 cup peanut butter, smooth
  • ¼ cup milk
  • 1 cup powdered sugar
  • 1 ½ cups prepared whipped topping (from a 16 ounce tub)

CHOCOLATE LAYER

  • 2 boxes of instant chocolate pudding, 3.4 ounce servings size
  • 2 ¾ cups milk

TOP LAYER

  • Prepared whipped topping
  • 8-10 Reese’s Mini Peanut Butter Cups
  • Peanut butter chips
  • Chocolate Syrup

INSTRUCTIONS

OREO CRUST

In a food processor, process Oreo cookies into fine crumbs. Stir in melted butter until the crumbs are evenly moist.

Press into a 9″ x13″ pan or glass dish. Place the dish in the freezer while preparing the peanut butter layer.

PEANUT BUTTER LAYER

Place the soft cream cheese, milk & peanut butter in a mixing bowl and mix on medium speed until fluffy. Slowly add in powdered sugar and mix until incorporated.

Gently fold in whipped topping until the color is even. Spread the peanut butter lasagna layer on top of the chocolate crust. Place in the freezer while preparing the next layer.

dessert lasagna
When you go to slice the layers, wipe your knife between each slice to keep the layers distinct.

CHOCOLATE LAYER

In a bowl, mix together both boxes of pudding mix and the milk listed in the ingredients above (not the amount listed on the boxes of pudding). Spread the pudding onto the peanut butter layer.

Place in the fridge and allow to set for about 5 minutes.

TOP LAYER

Top with remaining whipped topping, chopped Reese’s Mini Peanut Buttter Cups, peanut butter chips and chocolate sauce if desired.

Refrigerate or freeze at least 3 hours before serving. Then cover and refrigerator or freeze for storage.

NOTE: I prefer to freeze the chocolate peanut butter lasagna as I find it is easier to slice.

Enjoy! Mary

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Peanut Butter Lasagna

chocolate peanut butter lasagna

A delicious no bake dessert filled with peanut butter and chocolate flavors. The ultimate dessert recipe that everyone will love!

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • CRUST
  • 36 Oreo Cookies
  • ⅓ cup butter melted

PEANUT BUTTER LAYER

  • 8 ounces cream cheese, softened
  • 1 cup peanut butter, smooth
  • 1 cup powdered sugar
  • ¼ cup milk
  • 1 ½ cups prepared whipped topping

Chocolate Layer

  • 2 boxes of instant chocolate pudding, 3.4 ounce servings size
  • 2 ¾ cups milk

Topping

  • Prepared whipped topping
  • 8-10 Reese’s Mini Peanut Butter Cups
  • Peanut butter chips
  • Chocolate Syrup

Instructions

OREO CRUST

In a food processor, process Oreo cookies into fine crumbs. Stir in melted butter until the crumbs are evenly moist. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the peanut butter layer.

PEANUT BUTTER LAYER

Place the cream cheese, milk & peanut butter in a mixing bowl and mix on medium speed until fluffy. Slowly add in powdered sugar and mix until incorporated. Gently fold in whipped topping until the color is even. Spread the peanut butter layer on top of the Oreo crust. Place in the freezer while preparing the next layer.

CHOCOLATE LAYER

In a bowl, mix together both boxes of pudding mix and the milk listed in the ingredients above (not the amount listed on the boxes of pudding). Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.

TOP LAYER

Top with remaining whipped topping, chopped Reese’s Mini Peanut Buttter Cups, peanut butter chips and chocolate sauce if desired.

Refrigerate at least 3 hours before serving.

Notes

It is important to keep each layer in the freezer until you are ready to add the next layer.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 527Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 39mgSodium: 440mgCarbohydrates: 51gFiber: 2gSugar: 31gProtein: 11g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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