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This no-bake Peanut Butter Chocolate Dessert recipe is stacked with gorgeous chocolate peanut butter creamy layers. It’s a no bake lasagna full of peanut butter cheesecake and chocolate pudding, all with an Oreo crust!
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Peanut Butter Chocolate Dessert Lasagna
This easy chocolate peanut butter dessert recipe is kind of like an icebox cake. It has creamy layers, a delicious cookie crust, and even more peanut butter on top.
Out of all of my peanut butter desserts, this one is one of my favorites for the summer. It is an easy chocolate peanut butter dessert that requires no baking, so no need to feel the heat of the oven. I went all in with chopped peanut butter cups to sprinkle over the hot fudge drizzle but you can use any toppings you prefer.
Why you’ll love this recipe
- Layers of creamy peanut butter cheesecake, chocolate pudding, and whipped topping.
- This is the perfect make ahead dessert!
- Makes a 9×13-inch pan so it’s perfect to feed a crowd!
Ingredients Needed
- Oreos: finely crushed to make the cookie crust. Use any kind of your favorite cookies for this – or any flavor Oreo.
- Cream cheese: For the no bake cheesecake layer.
- Peanut butter: make sure you use no-stir peanut butter. You can use creamy or crunchy peanut butter.
- Cool Whip: I’m using regular cool whip but you can use any kind like sugar-free or fat-free.
- Pudding mix: I’m using chocolate pudding mix – be sure to use instant pudding!
- Peanut Butter Cups: I chopped mine and sprinkled them over the chocolate peanut butter lasagna for a good crunch from all the creamy layers going on
- Hot fudge: this is optional but a must-add for me. It dresses up this peanut butter dessert so well!
How to make Peanut butter lasagna
- Crush Oreo cookies to a fine crumb in a food processor or in a plastic bag.
- Mix cookie crumbs and melted butter in a large bowl then press into a 9×13-inch pan. Chill the Oreo cookie crust until it’s ready to fill.
- Beat cream cheese, powdered sugar, and peanut butter in a large bowl until smooth.
- Fold in one container of Cool Whip.
- Add pudding mix and milk to a large bowl and whisk until no lumps remain. Let the pudding mixture sit for a few minutes to thicken.
- Remove the crust from the refrigerator and carefully spread the peanut butter mixture evenly over the Oreo crust.
- Spread the slightly thickened pudding over the top of the peanut butter layer.
- Top with remaining cool whip and spread evenly. Drizzle hot fudge an sprinkle chopped peanut butter cups.
- Chill the peanut butter chocolate dessert for at least one hour before serving.
Expert Tips
- Use any toppings you like – Reese’s Pieces are a great addition.
- Make sure your cream cheese is room temperature to avoid lumps in the cheesecake layer.
- You can substitute homemade whipped cream by beating 4 cups cold heavy whipping cream until stiff peaks form.
FAQs
How long does icebox cake last?
Leftovers will last about 3 days in the refrigerator.
Can I make no-bake desserts ahead of time?
Can be made up to 24 hours in advance.
Can I freeze dessert lasagna?
Yes. Freeze in an airtight container for up to 1 month.
Peanut Butter Chocolate Lasagna Recipe
This dessert is is the perfect combination of peanut butter and chocolate along with so many other amazing mix-ins! Cookie Crust and great frozen layers…what could be better!
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
- 1 14.3 ounce/405g package Oreos (about 36 cookies)
- 6 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- ¾ cup (85g) powdered sugar
- 1 cup (256g) peanut butter
- 2 8-ounce containers Cool Whip, divided
- 2 Boxes (3.4 Oz each) Instant chocolate pudding mix
- 2 ½ cups nonfat milk
- Peanut Butter Cups for garnish
- Hot fudge for garnish
Instructions
- Place Oreos in a food processor and process until they’re a fine crumb.
- Mix crumbs and melted butter in a large bowl. Stir using a fork, then press into a 9×13-inch pan.
- Chill until ready to fill.
- Beat cream cheese, powdered sugar, and peanut butter in a large bowl until smooth.
- Fold in one container Cool Whip.
- Add pudding mix and milk to a large bowl or measuring cup.
- Whisk until no lumps remain and let sit for a few minutes to thicken.
- Remove crust from the refrigerator. Carefully spread the peanut butter mixture evenly over the crust.
- Spread the slightly thickened pudding over the top of the peanut butter layer.
- Top with remaining cool whip and spread evenly.
- Top with hot fudge and/or chopped peanut butter cups.
- Chill at least one hour before serving. Can be made up to 24 hours in advance. Leftovers will last about 3 days in the refrigerator.
Recipe Video
Recipe Notes
- Make sure your cream cheese is softened to avoid lumps.
- Don’t use natural peanut butter (no stir is best)
- Any fat content milk can be used (except nondairy)
- Freshly whipped cream can be substituted for the cool whip.
Recipe Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 125mg | Potassium: 168mg | Fiber: 1g | Sugar: 15g | Vitamin A: 400IU | Calcium: 73mg | Iron: 0.3mg
Nutritional information not guaranteed to be accurate
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Last Updated on June 3, 2023
I’m not seeing the pudding mix amounts in the instruction ingredient list. I see it in the picture of ingredients though.
2 boxes – sorry about that! It’s fixed now
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