Peanut Butter Chocolate Lasagna Recipe

peanut butter and chocolate layered on a grey plate.

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

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 232kcal

Author: Dorothy Kern

Cost: $7

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 9x13-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.

Video

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.

Nutrition