Go Back
Chocolate Peanut Butter Lasagna

No-Bake Chocolate Peanut Butter Lasagna Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 24 chocolate sandwich cookies, crushed into fine crumbs
  • 6 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 2 (3.4-oz) boxes instant chocolate pudding mix
  • 3 cups cold milk
  • 1 (8-oz) container frozen whipped topping, thawed
  • Mini chocolate chips or chopped peanut butter cups, for garnish

Method
 

  1. Stir the cookie crumbs and melted butter together and press the mixture firmly into the bottom of a 9x13-inch pan. Refrigerate while you prepare the filling.
  2. Beat the cream cheese and peanut butter until smooth, then beat in the powdered sugar, ¼ cup milk, and vanilla until fluffy. Spread evenly over the crust.
  3. Whisk the pudding mixes with the 3 cups cold milk for 2 minutes until thickened, then pour over the peanut butter layer and spread gently.
  4. Top with the whipped topping, garnish with chocolate chips or peanut butter cups, cover, and refrigerate at least 4 hours or overnight. Slice and serve cold.

Notes

Chill the lasagna for at least 4 hours before slicing; overnight is even better for clean layers. Stick with a conventional peanut butter for a filling that stays smooth and doesn’t separate.