Description

Chocolate Peanut Butter Lasagna is a decadent no-bake layered dessert featuring a crunchy Oreo cookie crust, creamy peanut butter and cream cheese filling, rich chocolate pudding layer, and a light whipped cream topping. Finished with chocolate chips, chopped peanuts, and optional chocolate syrup drizzle, this indulgent treat is perfect for parties or special occasions, serving 16 with a luscious blend of chocolate and peanut butter flavors.

Ingredients

Scale

Crust

1 package (14.3 oz) Oreo cookies (regular, not double-stuffed)
1/2 cup (1 stick) unsalted butter, melted

Cream Cheese Layer

1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1 cup heavy whipping cream (or 1 container (8 oz) Cool Whip, thawed)

Pudding Layer

2 packages (3.9 oz each) instant chocolate pudding mix
3 cups cold milk

Whipped Cream Layer

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (or another container (8 oz) Cool Whip, thawed)

Toppings

1/2 cup mini chocolate chips or chocolate shavings
1/2 cup chopped peanuts (optional)
Chocolate syrup for drizzling (optional)

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Instructions

Prepare the Crust: In a food processor, crush the Oreo cookies into fine crumbs. Combine the Oreo crumbs with the melted butter and mix until well combined. Press the mixture evenly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the next layers to set the crust.
Make the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and peanut butter, continuing to beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form (skip if using Cool Whip). Gently fold the whipped cream (or Cool Whip) into the peanut butter mixture until fully combined. Spread this mixture evenly over the chilled crust, then return to the refrigerator.
Prepare the Pudding Layer: In a mixing bowl, whisk together the instant chocolate pudding mixes and cold milk until thickened, about 2 minutes. Let the pudding set for another 2 minutes before spreading it evenly over the cream cheese layer. Return the dish to the refrigerator.
Make the Whipped Cream Layer: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form (or use Cool Whip as a substitute). Spread this whipped cream evenly over the pudding layer.
Add the Toppings: Sprinkle mini chocolate chips or chocolate shavings evenly over the whipped cream layer. If desired, add chopped peanuts for an extra crunch and drizzle chocolate syrup for additional sweetness.
Chill and Serve: Refrigerate the assembled lasagna for at least 4 hours or overnight to set properly. Cut into squares and serve chilled. Enjoy this rich, creamy, no-bake dessert with friends and family.

Notes

Use regular Oreo cookies, not double-stuffed, to ensure the crust sets properly.
Cool Whip can be used as a shortcut for the whipped cream layers for convenience.
Chilling time is essential for the layers to firm up; do not skip the refrigeration step.
For an extra peanut flavor punch, add chopped peanuts on top, but this is optional.
This dessert is best served cold straight from the fridge and should be kept refrigerated until serving.