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peanut butter and chocolate layered on a grey plate.
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5 from 3 votes

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 Time20 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Author: Dorothy Kern
Cost: $7


  • 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


  • Place Oreos in a food processor and process until they’re a fine crumb.
    process shot of peanut butter chocolate lasagna.
  • Mix crumbs and melted butter in a large bowl. Stir using a fork, then press into a 9x13-inch pan.
    process shot of peanut butter chocolate lasagna.
  • Chill until ready to fill.
  • Beat cream cheese, powdered sugar, and peanut butter in a large bowl until smooth.
    process shot of peanut butter chocolate lasagna.
  • 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.
    process shot of peanut butter chocolate lasagna.
  • Spread the slightly thickened pudding over the top of the peanut butter layer.
    process shot of peanut butter chocolate lasagna.
  • 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.



  • 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.


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

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