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!
Peanut Butter Lasagna
- 36 Oreo Cookies
- ⅓ cup butter melted
PEANUT BUTTER LAYER
- 8 ounces cream cheese softened
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- ¼ cup milk
- 1 ½ cups whipped topping such as Cool Whip
- 2 boxes of instant chocolate pudding 4 servings size
- 2 ¾ cups milk
- whipped topping
- 1 bag of Reese’s Mini Peanut Butter Cups
- peanut butter chips
- Chocolate Syrup optional
- 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.
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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The chocolate lasagna how much whipped topping is needed for the top layer?
The amount on top doesn’t have to be exact, just enough to cover the dessert. :)
This is INCREDIBLE!! I made it for our church potluck and the entire pan was gone in seconds!! It’s mouth watering!
We don’t have Instant Chocolate Pudding Mix here in Ireland. Would a Chocolate Mousse recipe work or would it not set enough to hold the cream layer that goes on top?
Thrilled that I’ve found your page. Your recipes are DELICIOUS! Thank you so much
I haven’t tried using mousse so I can’t say for sure Ciara. It’s only whipped topping being spread on top so if you allowed the mousse to set it may be okay. If you try it I would love to hear how it turns out!
I am so glad you are enjoying the recipes!
Did you put a raw egg in that and not bake it?
There is no egg in this recipe. There is melted butter in the cookie crumbs.
Made this a few times everyone loved it
Sounds like it would be very good.
If I used your whipped cream recipe from your Chips Ahoy recipe (because its AMZAING) would this set up okay? I will be making in the night before.
That should work just fine!
Can angel delight be used as instant chocolate pudding
I have never cooked with Angel Delight so I am not sure how that would alter the recipe. But I would love to hear how it turns out for you.
Has anyone made this the day before? Does the cool whip get watery? Should I leave it off until I get ready to serve it?
Hi Dawn, If you make it a couple of days ahead, I would put the top layer on the day of serving.. but the other layers were fine in the fridge including the pudding!
I can’t get the cream cheese layer to setup. I don’t think the 1/4 cup of milk was needed. I actually only put 1 cup of whipped topping into the cream cheese layer because it was getting runny. The powdered sugar, peanut butter, and 1 cup of whipped topping make this layer runny enough. It says to freeze while doing the layers then refrigerate after it is complete. Won’t this make it even more runny?
I haven’t had this layer be runny before so I can’t say for sure. Did you use regular (or natural) peanut butter or any light or reduced fat products? Was your cream cheese a block of cream cheese (and not spreadable)? You can see the consistency of the filling in the video of this recipe. The whipped topping (I use Cool Whip) shouldn’t make the dish runny. The freezing stage just helps things set a little firmer before adding the next layer.
Would this be good with the golden Oreos and vanilla pudding one of my kids doesn’t like chocolate
I think it would be delicious Elizabeth! Let us know what they think.
Oh my, this is delicious! I made this for our Sunday night family dinner dessert, everyone loved it. It was much lighter than I thought it would be, but if you love chocolate and peanut butter, it’s amazing.
I used (family size) Oreos peanut butter filled and added chopped peanuts as one of the toppings.
First of let me say finding this great easy recipes during a pandemic is … there is no words… this fast easy snack is not only so flavorful, it is a delight to every taste buds and every emotion you wield. If you love peanut butter as much as I do, this has to be part of your cooking arsenal. Your guests will be impressed with this light treat with a power packed punch of flavor. I would highly recommend. I normally never put comments on blogs but this one was way to good to just pass by….
I have scoured the internet for a one stop cooking website , and I have finally found it with spendwithpennies.com. I cant believe this site isnt more known for all of it thousands of cooking ideas, treats and intriguing sinful bites. This just went to the top of my favorite book marks… I know I will be spending lots of time here… Why look anywhere else when you can find just about everything in one stop.
Ahh, Arron, thank you so much for your kind words, you’ve literally made my weekend. I’m so glad you’ve loved this recipe and many more! Happy Cooking!
Want to get on list of recipes. I like your ideas
Welcome Cecile! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!
Where can I find the video?
I have added the video right above the recipe. Enjoy!
Love all your Recipes
Thank you so much Sharon!
Could this be made and frozen in advance? If so, how long?
While I do think it would be ok, I haven’t tried freezing this so I can’t say for sure. If you try it, let us know how it goes!
I made this recipe for two separate events in one weekend. It was a hit at both!! So easy to make and everyone can enjoy it!!
We love this recipe. I find myself making all the time. Can you split the recipe into two pans and freeze half for later?
We haven’t tried freezing this recipe but I imagine it would be fine. The pudding layer may change texture when thawed but this could also be delicious still slightly frozen like an ice cream cake, Bea! Let us know how it turns out :)
Hi! I don’t have my 9×13 pan so I’m going to use a 12 1/2×9 in pan. Will it turn out the same or should I make some adjustments? I’m not a huge baker but this looks so good so I really wanna try it out!
That should work fine Katrina. Since it’s not baked you don’t need to worry about it overflowing while baking. Just be careful when adding the top layer as it might be a very full dish!