Peanut Butter Lasagna has layers of fluffy peanut butter filling, rich chocolatey pudding and a sweet whipped topping all nestled on a chocolate Oreo cookie crust. This easy no bake dessert can be made ahead of time and is a potluck favorite!
This Peanut Butter Lasagna is an amazing dessert recipe that is both light and rich at the same time! Chocolate lasagna has been a long time favorite in my household… and very few things go better with chocolate than peanut butter!
I have a Peanut Butter Oreo Ice Box Cake that I absolutely love… and when I saw Chocolate Lasagna by the Center Cut Cook I knew the two had to become one!
The bottom layer is a no bake Oreo cookie crumb base but any flavor of sandwich cookies (including Nutter Butters) would work perfectly in this recipe. I do use the whole Oreo in this base, including the frosting. You will get the best results using a food processor or blender to get fairly fine crumbs. If you don’t have access to a food processor, you can certainly place the cookies in a freezer bag and crush them with a rolling pin. Once mixed you’ll want to press them into the pan as firmly as possible (I sometimes use another pan the same size and press it firmly on top to get a smooth surface).
Refrigerating each portion of this peanut butter lasagna between layers just for a couple of minutes gives it just enough time to set up before adding the next layer!
The chocolate pudding layer uses two boxes of chocolate pudding mix (4 servings size each) along with milk. You’re going to want to add a bit less milk than the box calls for which makes the pudding layer a little bit thicker and the dessert will hold it’s shape better.
Once made, Peanut Butter Lasagna will last in the fridge for a few days so it’s the perfect make ahead dessert for summer parties! I use a 9×13 glass pan that has a lid making transport and storage easy. We add the toppings just before serving to keep the chocolate sauce from soaking into the whipped topping.
The best thing about this perfect summer time dessert: no baking is required … and no oven in the summer time is a great idea in my books! This is loved by my whole family… you’ll be amazed at how something can be so rich yet so light at the same time!
Ingredients
Crust
- 36 Oreo cookies
- ⅓ cup melted butter
PEANUT BUTTER LAYER
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ¼ cup milk
- 1 ½ cups whipped topping such as Cool Whip
Chocolate Layer
- 2 boxes instant chocolate pudding mix 3.4 ounces each, 4 servings size
- 2 ¾ cups milk
Topping
- whipped topping
- 1 Mini Reese's Peanut Butter Cups
- peanut butter chips
- chocolate syrup optional
Instructions
OREO CRUST
- In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.
PEANUT BUTTER LAYER
- With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
- Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.
CHOCOLATE LAYER
- In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)
- Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
- Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Hi Holly! I am looking forward to making this for an Easter Potluck. I am planning on making this the night before, as I am working lunch shift. Do you think this would hold overnight, or is this more of a prepare and serve immediately kind of dish?
Thank you for this awesome dish!
Hi Jennifer, this dessert can be made ahead of time and will be perfect the next day. I hope everyone loves it at your potluck!
If I use Oreo thins is it 36 whole cookies or 18.?
I use 36 whole Oreos (regular, not thin) so you’ll likely need a bit more if you use thins.
I am so excited to try this recipe. For the chocolate pudding am I wanting the small packages? The 3.9 oz?
Thanks!!
That size will work Kylene. Enjoy the recipe!
I needed a dessert for a Sunday dinner with friends watching the football games. I saw this on Facebook and decided to give the chocolate peanut butter lasagna a try. AWESOME!!! Everyone loved it and ask me to make another for Christmas dinner, ( I’ll be hosting at my home). Thanks for the great recipe. Everyone gives it ⭐⭐⭐⭐⭐.
So glad everyone loved it Ray! Merry Christmas!
Merry Christmas to you as well. I’ll definitely be looking for your recipes.
Can you tell me how much milk to use to mix the pudding?
In the UK….what pudding mix would I be looking for? Is it cake mix or similar to chocolate mousse mix (angel delight maybe?)
I’m not exactly sure what may be similar, but you can see chocolate pudding mix here to see what it looks like and hopefully find something!
Chocolate layer says – Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
I believe you are supposed to let the pudding set for 5 minutes before spreading onto the peanut butter layer
The pudding mix and milk is watery until it cools.
The recipe is correct as written. I find adding it to the chilled peanut butter layer allows it to easily spread and it will set in the fridge for 5 minutes once spread.
I was just wondering about the Cool Whip. It says 1 1/2 cups. Does this whole amount go in the peanut butter layer or is part of this amount used for the top Cool Whip only layer? Thanks.
The amount of whipped topping in the peanut butter layer is 1½ cups. The topping is additional. Enjoy the recipe Janice!
Would an 8 oz. size cool whip = the 1 1/2 cups? Looking forward to making this. Thanks
8 oz Cool Whip is about 3 cups.
Has anyone tried to make this in a springform pan? Do you know if it would set up?
I have only tried the recipe as written, but I think it would work. Let us know if you try the springform pan Elaine!
Can you substitute caramel for peanut butter?
I have only tried the recipe as written so can’t say for sure Val. Let us know if you try substituting the caramel!
Can you use a disposable aluminum dish? Would that affect the quality of the dessert at all?
That should work just fine Jim. Enjoy!
This looks so good. Could halve this recipe? I only want 6 servings
Yes, this recipe can easily be halved.
So…I love my peanut butter cups and my Oreos. The part I’m not a fan of is cream cheese. Is there any substitute I can use instead of cream cheese? Is is that what makes this recipe?
Thank you!
I’ve only made it as written, the cream cheese is quite thick (and not so sweet) so it does make up a good part of the recipe. You could certainly try it with pudding/whipped cream. Let us know how it goes!
Super delicious and easy to make. I used nutter butter cookies for crust and it was a hit!!
I took this as a treat to our small group at church and they all LOVED it!!! It’s a little rich for some people so don’t make the servings too big!! Thanks!!
So glad everyone loved it Melinda!
Made this dessert for Easter and everyone raved about it. A new tradition was born. Thanks for the recipe!
I”m so glad everyone loved it Lisa! :) Happy Easter!
I made whipped cream instead but I don’t know how much of it goes on top. I put the 1 1/2C with the peanut butter…: please advise.
The amount on top doesn’t have to be exact, just enough to cover the dessert. :)
Could you use nutterbutter cookies instead of Oreos p,ease email me
The bottom layer is a no bake Oreo cookie crumb base but any flavor of sandwich cookies (including Nutter Butters) would work perfectly in this recipe.
36 oreo cookies how many cups is that i already have crushed oreos
Crushed oreos will include the center, not just the cookie part.
Tastes even better than it looks!! Everyone loved it.
I am so glad you enjoyed this recipe!
This recipe was THE best and easiest desert to make ever!! Loved IT!!
I am so glad you enjoyed this recipe Alison!