I’m excited to share a dessert that combines two of my favorite flavors—chocolate and peanut butter—into one creamy, indulgent, and absolutely irresistible treat. This no-bake Chocolate Peanut Butter Lasagna is made with layers of cookie crust, peanut butter filling, chocolate pudding, and whipped topping, creating a rich and satisfying dessert that’s perfect for any occasion.
Why You’ll Love This Recipe
I love this recipe because it’s so easy to make yet looks and tastes like something from a fancy bakery. The combination of crunchy crust, silky peanut butter layer, and smooth chocolate pudding is perfection. Since it’s a no-bake dessert, I can prepare it ahead of time and let the fridge do all the work. It’s a true crowd-pleaser, and I always get compliments when I serve it at parties or family gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Crush the chocolate sandwich cookies using a food processor or by sealing them in a bag and crushing with a rolling pin. Mix the crumbs with the melted butter until combined. Press the mixture into the bottom of a 9×13-inch dish to form the crust and place it in the refrigerator to set.
In a bowl, beat the cream cheese until smooth, then add the peanut butter and powdered sugar. Mix until creamy. Fold in the whipped cream or whipped topping. Spread this mixture over the chilled crust and return it to the fridge.
In another bowl, prepare the chocolate pudding by whisking the pudding mix with cold milk until thickened. Spread the pudding over the peanut butter layer evenly.
Top with the remaining whipped topping and spread it evenly across the surface.
Add optional toppings like chopped peanut butter cups, a drizzle of chocolate, or melted peanut butter.
Chill for at least 2 to 4 hours, or overnight, to let the layers set. Cut into squares and serve cold.
Servings and Timing
This recipe makes about 12 to 15 servings.
Prep time: 25 minutes
Chill time: 2–4 hours (or overnight for best results)
Total time: around 3–4 hours including chilling.
Variations
Use chocolate graham crackers or peanut butter cookies instead of chocolate sandwich cookies for the crust.
Add chopped peanuts or mini chocolate chips to the peanut butter layer for a little crunch.
Swap the chocolate pudding for dark chocolate or white chocolate pudding for a twist.
Add sliced bananas or strawberries between the layers for a fruity variation.
Make mini lasagnas in small cups or jars for individual servings.
Storage/Reheating
I store any leftovers in the refrigerator covered with plastic wrap or in an airtight container for up to 4 days. This dessert tastes best chilled and isn’t meant to be reheated. If I freeze it, I wrap it tightly and keep it for up to a month. When I’m ready to serve, I thaw it overnight in the fridge.
FAQs
What kind of cookies work best for the crust?
I prefer using chocolate sandwich cookies with their filling included because they create a rich and flavorful crust that holds together perfectly.
Can I make it ahead of time?
Yes! I love making this dessert the night before serving. The flavors meld together beautifully, and the layers stay firm after chilling overnight.
Can I use homemade whipped cream instead of whipped topping?
Absolutely. I often whip heavy cream with a bit of sugar and vanilla until soft peaks form. It gives the dessert a lighter, fresher taste.
Can I freeze this dessert?
Yes, I can freeze it for up to a month. I just wrap it tightly and let it thaw in the fridge overnight before serving.
How can I make the layers look neat when slicing?
I chill the dessert thoroughly before slicing and wipe the knife clean between each cut. This keeps the layers crisp and beautiful.
Conclusion
I adore this Chocolate Peanut Butter Lasagna because it’s simple, stunning, and full of the flavors I love most. The creamy peanut butter layer paired with the smooth chocolate pudding makes every bite heavenly. It’s one of those desserts that looks impressive but is so easy to make. Whether I’m serving it at a family dinner or a holiday party, it’s always a hit—and it never lasts long in my fridge.
This “Better‑Than‑Cracker Barrel” Hashbrown Casserole is a rich, creamy, cheesy baked side dish featuring shredded hashbrowns, sour cream, melted butter, condensed soup and sharp cheddar, all baked to bubbly perfection with a golden top.
1 can (10.5 ounces) condensed cream of chicken soup
2 cups sour cream
2 cups shredded sharp cheddar cheese (reserve ½ cup for topping)
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat oven to 350 °F (175 °C) and lightly grease a 9 × 13‑inch baking dish.
In a large bowl, combine thawed hashbrowns, melted butter, diced onion, cream of chicken soup, sour cream, 1½ cups cheddar cheese, salt and pepper. Mix until uniformly coated.
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
Bake uncovered for 45 minutes, or until the casserole is hot and bubbly and the top is lightly golden.
Remove from oven and allow to rest 10 minutes before serving so the dish sets and slices more cleanly.
Notes
For a vegetarian version, swap in cream of mushroom or cream of celery soup instead of cream of chicken.
Add diced bell peppers, green onions or broccoli florets to boost flavor and color.
Substitute Monterey Jack, Colby or Swiss cheese in place of cheddar for a different flavor profile.
For extra crunch, top with a mixture of 1 cup crushed cornflakes (or crushed crackers) and 2 tablespoons melted butter just before baking.
You can assemble the casserole the night before and refrigerate; then bake the next day just before serving.
