Chocolate Peanut Butter Lasagna Recipe

Introduction

Chocolate Peanut Butter Lasagna is a rich, no-bake layered dessert that combines the flavors of peanut butter and chocolate in a creamy, indulgent treat. With a crunchy cookie crust, smooth peanut butter cheesecake layer, and chocolate pudding topping, it’s perfect for any occasion.

Ingredients

• 1 (16oz) pack Nutter Butter cookies (family size)
• ½ cup butter (melted)
• 1 (8oz) pack cream cheese (softened)
• 1 cup peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 (5.9oz) box instant chocolate pudding
• 3 cups milk + 2 tbsp milk
• 1 (8oz) tub whipped topping (thawed)
• Reese’s Pieces candy for topping

Instructions

1. Step 1: Place the entire pack of Nutter Butter cookies into a food processor and pulse into small crumbs. Mix the crumbs with the melted butter until well combined. Press the mixture evenly into the bottom of a 9×13 baking dish to form the crust. Set aside.
2. Step 2: In a large bowl or mixer, beat together the softened cream cheese, peanut butter, powdered sugar, vanilla extract, and 2 tablespoons of milk. Spread this peanut butter cheesecake mixture evenly over the cookie crust, taking care not to disturb the crust.
3. Step 3: In a separate bowl, whisk together the instant chocolate pudding mix and 3 cups of milk until smooth. Allow it to set in the refrigerator for about 5 minutes until thickened, then spread the pudding layer over the peanut butter cheesecake layer.
4. Step 4: Dollop the thawed whipped topping in small spoonfuls over the pudding layer. Carefully spread it out into an even layer. Cover the dish and refrigerate until ready to serve.
5. Step 5: Just before serving, sprinkle Reese’s Pieces candy over the top for a colorful and crunchy finish.

Tips & Variations

• For extra crunch, add chopped peanuts on top along with the Reese’s Pieces.
• Use crunchy peanut butter for a bit more texture in the cheesecake layer.
• To make a lighter version, substitute whipped topping with light whipped cream or Greek yogurt.
• If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin.

Storage

Store the lasagna covered in the refrigerator for up to 3 days. Avoid freezing as the whipped topping and pudding layers may separate. To serve, allow it to sit at room temperature for about 10 minutes or enjoy chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, Chocolate Peanut Butter Lasagna can be made a day in advance and refrigerated until ready to serve, which actually helps the layers set nicely.

What can I use instead of Nutter Butter cookies?

If you can’t find Nutter Butter cookies, peanut butter or chocolate sandwich cookies work well as substitutes for the crunchy crust.

Chocolate Peanut Butter Lasagna Recipe

Print Recipe

★★★★★

4.6 from 110 reviews

This decadent Chocolate Peanut Butter Lasagna is a no-bake layered dessert combining a crunchy Nutter Butter cookie crust, a creamy peanut butter cheesecake layer, rich chocolate pudding, and fluffy whipped topping. Finished with colorful Reese’s Pieces for a playful and irresistible treat, perfect for any peanut butter and chocolate lover.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 (16 oz) pack Nutter Butter cookies (family size)
• ½ cup butter, melted

Cheesecake Layer

• 1 (8 oz) pack cream cheese, softened
• 1 cup peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk

Pudding Layer

• 1 (5.9 oz) box instant chocolate pudding mix
• 3 cups milk

Topping

• 1 (8 oz) tub whipped topping, thawed
• Reese’s Pieces candy for topping

Instructions

1. Make the Cookie Crust: Place the entire pack of Nutter Butter cookies into a food processor and pulse until they form small crumbs. Combine the cookie crumbs with the melted butter, stirring well to evenly coat the crumbs. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust layer. Set aside.
2. Prepare the Cheesecake Layer: In a large bowl or using a mixer, beat the softened cream cheese, peanut butter, powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth and creamy. Spread this peanut butter cheesecake mixture carefully over the cookie crust, making sure not to disturb the crust or pull up crumbs. Smooth into an even layer.
3. Mix the Pudding Layer: In a separate bowl, whisk together the instant chocolate pudding mix with 3 cups of milk for several minutes until fully combined and thickened. Refrigerate the pudding for about 5 minutes to allow it to set properly.
4. Assemble the Pudding Layer: Once the pudding has thickened, gently spread it evenly over the peanut butter cheesecake layer.
5. Add the Whipped Topping: Dollop spoonfuls of the thawed whipped topping over the chocolate pudding layer. Carefully spread it into an even, fluffy layer across the entire dessert surface.
6. Chill and Serve: Cover the assembled dessert with plastic wrap and refrigerate until fully chilled and set, about 4 hours or overnight is best. Just before serving, sprinkle Reese’s Pieces candies evenly on top for a colorful, crunchy finish.

Notes

• For best results, let the dessert chill overnight to allow layers to fully set.
• You can substitute Reese’s Pieces with chopped peanut butter cups or crushed peanuts for different toppings.
• Use natural or creamy peanut butter based on preference; creamy will give a smoother texture.
• This dessert is best served cold and should be stored covered in the refrigerator.
• To speed up chilling, refrigerate for at least 4 hours, but overnight refrigeration enhances flavor meld.

Keywords: chocolate peanut butter lasagna, no bake dessert, layered dessert, peanut butter dessert, quick dessert, chocolate pudding dessert