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This no-bake Chocolate Peanut Butter 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!
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.
How to make a No Bake Peanut Butter Chocolate Dessert
- Oreos: finely crushed to make the cookie crust. Use any kind of your favorite cookies for this – or any flavor Oreo. You don’t need to remove the cream!
- Cream cheese: For the no bake cheesecake layer – be sure it’s room temperature!
- Peanut butter: make sure you use no-stir peanut butter (shelf stable). 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!
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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.
- Store the icebox cake in the refrigerator – it tastes even better after a day. You can make this in advance up to 24 hours ahead. You can freeze it too but it might not be as good thawed.
Peanut Butter Chocolate Lasagna Recipe
Recipe Video
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 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
Step-by-Step Photos
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.
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.
Why is nondairy milk not acceptable?
Pudding mix needs cows milk to set up. There is a way to use nondairy (I believe it’s a 2:1 ratio) but I haven’t tested it.
Can I make a 1/2 recipe? And would that fit on a 8×8 pan? Only making for 2 of us
Yes that would work!
I made it for church and they loved it
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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