This No Bake Peanut Butter Chocolate Lasagna is a dreamy dessert with layers of creamy peanut butter, rich chocolate, and crunchy cookies. It’s easy to make and even easier to eat!
Who needs a fancy oven when you can whip this up in the fridge? I love how the flavors mix together—it’s like a party in your mouth. Just try not to eat it all in one sitting! 😂
Key Ingredients & Substitutions
Cream Cheese: This provides a rich, creamy texture. You can use low-fat cream cheese if you want a lighter option. For a vegan version, try using vegan cream cheese.
Peanut Butter: Creamy peanut butter gives a smooth consistency, while crunchy adds some texture. If you need a nut-free version, sun butter can work well as a substitute.
Chocolate Sandwich Cookies: I love using Oreos for their classic taste. If you’re avoiding gluten, there are gluten-free chocolate sandwich cookies available that can be used.
Whipped Topping: This lightens the peanut butter layer. If you prefer, homemade whipped cream is a great substitute. Just whip heavy cream with a bit of sugar until soft peaks form.
Instant Chocolate Pudding Mix: This mix keeps things easy. If you want to make it from scratch, combine 1/3 cup cocoa powder, 1/3 cup sugar, and 3 tablespoons cornstarch in place of the pudding mix.
How Do I Ensure Layers Are Perfectly Set?
Getting those layers to set just right is crucial for a great presentation. Follow these simple steps:
- Make sure to allow enough time for chilling. Four hours might seem long, but it ensures that everything sets firm.
- When spreading each layer, be gentle. Use a spatula to carefully smooth out without mixing layers together.
- Check the pudding layer; it should hold its shape after whisking. If it isn’t thickening, let it sit for a couple of minutes before pouring.
Enjoy the process, and don’t rush it—patience will pay off with a deliciously layered dessert!
How to Make No Bake Peanut Butter Chocolate Lasagna
Ingredients You’ll Need:
For the Peanut Butter Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup peanut butter (creamy or crunchy)
- 1 container (8 oz) whipped topping, thawed
For the Cookie Crust:
- 1 package (14.3 oz) chocolate sandwich cookies (such as Oreos)
For the Pudding Layer:
- 2 cups milk
- 1 package (3.9 oz) instant chocolate pudding mix
For Topping:
- 1/2 cup peanut butter for drizzling (optional)
- 1/2 cup crushed peanuts or chopped nuts (for topping)
- Additional whipped topping for garnish (optional)
How Much Time Will You Need?
This delicious dessert takes about 20 minutes to prepare and needs to chill for about 4 hours, making it a great make-ahead treat. With a creamy peanut butter center and chocolate layers, it’s perfect for any occasion!
Step-by-Step Instructions:
1. Preparing the Cookie Crust:
Start by crushing the chocolate sandwich cookies into fine crumbs. You can do this by placing them in a plastic bag and using a rolling pin or food processor. Once you have fine crumbs, evenly spread them on the bottom of a 9×13 inch baking dish to create a nice crust layer.
2. Making the Peanut Butter Layer:
In a large mixing bowl, combine the softened cream cheese and powdered sugar. Mix with an electric mixer until smooth. Then, add in the peanut butter and mix well until everything is combined and fluffy. Finally, fold in the whipped topping gently, ensuring it is well mixed without deflating the air.
3. Spreading the Peanut Butter Mixture:
Carefully layer the peanut butter mixture over the cookie crust you created earlier. Use a spatula to spread it evenly, smoothing it out so it looks nice and flat.
4. Preparing the Chocolate Pudding Layer:
In another bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes. Keep whisking until the pudding starts to thicken up nicely. Once thickened, pour the pudding over the peanut butter layer, spreading it out evenly with a spatula.
5. Chilling the Dessert:
Now it’s time to refrigerate your layered masterpiece! Cover the baking dish with plastic wrap and let it chill in the fridge for about 4 hours or until it’s fully set and firm.
6. Adding Finishing Touches:
Once your dessert has set, you can get creative! Drizzle the top with some additional peanut butter and sprinkle crushed nuts all over for that extra crunch. If you like, add some more whipped topping on top for decoration!
7. Serving the Dessert:
Finally, cut the no bake peanut butter chocolate lasagna into squares and serve it chilled. Enjoy this delicious treat with friends and family!
Can I Use Different Types of Nut Butters?
Absolutely! While peanut butter is tasty, you can easily use almond butter, cashew butter, or even sunflower seed butter if you want a nut-free option. Just keep in mind that the flavor will vary slightly based on your choice.
How Long Can I Store This Dessert?
This No Bake Peanut Butter Chocolate Lasagna can be stored in the refrigerator for up to 4 days in an airtight container. Just make sure to keep it covered to maintain its freshness!
Can I Make This Recipe Gluten-Free?
How Can I Adjust the Sweetness?
If you find the dessert too sweet for your taste, you can reduce the powdered sugar and the peanut butter drizzle. Just taste as you go; you can always add more sweetener if needed!
