Chocolate Peanut Butter Lasagna is the ultimate no‑bake dessert that combines two beloved flavors into one luscious, layered treat. With a crunchy chocolate crust, rich and creamy peanut butter filling, silky chocolate pudding, and a cloud of whipped topping crowned with candy, it’s a showstopper that’s actually simple to assemble. Whether you’re bringing dessert to a potluck, celebrating a special occasion, or just craving something indulgent, this recipe delivers on both taste and visual appeal—all without turning on the oven. Ready to dig in?
Why You’ll Love This Chocolate Peanut Butter Lasagna Recipe
You’ll love this Chocolate Peanut Butter Lasagna because it’s decadent yet straightforward, with layers that deliver delightful contrasts in texture and flavor. The crisp chocolate crust sets the stage, followed by a smooth peanut butter cream cheese layer, a silky pudding middle, and a fluffy whipped topping sprinkled with candies. It’s a dessert that looks gourmet but comes together in under an hour, and it’s best when made ahead—making your life easier on party or dinner day. Plus, it hits that dreamy peanut-butter-and-chocolate combo that almost everyone adores.
Ingredients
For the Crust
- 2 ¼ cups chocolate graham cracker crumbs
- ½ cup unsalted butter, melted
Peanut Butter Layer
- 8 oz. brick‑style cream cheese, room temperature
- 1 ¼ cups peanut butter (choose a firm, not runny style)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups Cool Whip (thawed) or homemade whipped cream at very stiff peaks
Chocolate Pudding Layer
- 2 (3.9 oz) packages chocolate instant pudding
- 2 ¾ cups whole milk
Topping & Garnishes
- 3 cups Cool Whip (or homemade whipped cream)
- 2–3 tablespoons peanut butter, melted
- Reese’s Pieces
- Reese’s cups, chopped
Step‑by‑Step: How to Make Chocolate Peanut Butter Lasagna
- Make the crust.
- In a bowl, stir the chocolate graham cracker crumbs with melted butter until the crumbs are evenly moistened.
- Press the crust mixture firmly into the bottom of a 9×13‑inch glass or baking dish (use the bottom of a measuring cup or glass to press it down).
- Place the crust in the freezer while you prepare the next layer.
- Prepare the peanut butter layer.
- In a mixing bowl, beat together the softened cream cheese, vanilla extract, and powdered sugar until smooth and creamy.
- Add the 1¼ cups peanut butter and mix well until fully incorporated.
- Gently fold in 2 cups of thawed Cool Whip (or whipped cream) until evenly mixed.
- Spread this peanut butter mixture over the chilled crust.
- Return the dish to the freezer (or refrigerator) while you make the pudding layer.
- Make the chocolate pudding layer.
- Whisk together the two chocolate instant pudding mixes and 2 ¾ cups of whole milk until thickened (per package instructions, usually a few minutes).
- Once the pudding is set, spread it evenly over the peanut butter layer.
- Place the dish in the freezer for about 10 minutes so the pudding firms slightly.
- Add the whipped topping and garnish.
- Spread 3 cups of Cool Whip (or whipped cream) over the pudding layer.
- Drizzle the melted peanut butter over the whipped topping in decorative lines.
- Sprinkle chopped Reese’s cups and Reese’s Pieces over the top.
- Chill before serving.
- Cover the dish lightly and refrigerate (or keep in freezer for a firmer texture) for at least 2–4 hours, or overnight for best results.
- When ready, slice into squares or bars and serve chilled.
Helpful Tips
- Soften cream cheese properly. Take it out of the fridge about 30 minutes before mixing so it blends smoothly without lumps.
- Firm peanut butter is key. Avoid runny or natural peanut butter, which can make the filling too soft or oily.
- Freeze between layers. Chilling between layers helps them stay distinct and prevents blending or sagging.
- Whip cream to stiff peaks. If making homemade whipped cream, beat until it holds firm peaks to avoid collapse.
- Use a warm knife for clean slices. Dip a large knife in hot water, wipe dry, then slice through layers cleanly.
- Make ahead. This dessert improves after a few hours of chilling, so making it the night before gives optimal flavor and texture.
Substitutions and Variations
- Crust alternative: Use crushed chocolate sandwich cookies or Oreos (without filling) mixed with melted butter for a richer crust.
- Nut‑free version: Replace peanut butter with sunflower seed butter or cookie butter if allergies are a concern (flavor will differ).
- Light version: Use low‑fat or reduced‑fat cream cheese and sugar substitute; use light whipped topping (but texture may be a bit less rich).
- Flavor twist: Add a thin layer of caramel sauce between the peanut butter and pudding for extra indulgence.
- Mini version: Make this in individual jars or parfait glasses—layer in small portions for single‑serve treats.
Storage Instructions
- Keep the lasagna in the refrigerator, tightly covered with plastic wrap or a lid. It will stay fresh for up to 3–4 days.
- If you prefer a firmer texture, store it in the freezer (covered), and thaw in the fridge for 20–30 minutes before serving.
- Avoid freezing for too long, as whipped layers may lose intensity or separate after extended freezing.
- Always use a clean, dry utensil to serve to avoid introducing moisture or bacteria.
Nutritional Information
- Calories: ~450–500 kcal
- Total Fat: ~30–35 g
- Saturated Fat: ~14–18 g
- Cholesterol: ~60–80 mg
- Sodium: ~220–300 mg
- Carbohydrates: ~35–45 g
- Sugars: ~25–30 g
- Protein: ~6–8 g
- Fiber: ~1–2 g
Serving Suggestions
- Serve chilled with a drizzle of extra melted peanut butter or chocolate sauce.
- Add fresh berries—strawberries or raspberries pair nicely to cut through the sweetness.
- Offer a side of salted peanuts or chopped nuts for textural contrast.
- Serve with coffee or a glass of cold milk to balance richness.
- For parties, cut into smaller squares or bars so guests can sample without overindulging.
Frequently Asked Questions About Chocolate Peanut Butter Lasagna
Can I use natural peanut butter?
Natural or runny peanut butters tend to separate (oil rising to top) and may make the filling too loose. A firm, creamy peanut butter (the kind that remains cohesive) is best for structural integrity and texture.
Do I have to use Cool Whip? Can I make my own whipped cream?
You absolutely can substitute homemade whipped cream—just whip heavy cream with a bit of powdered sugar and vanilla to very stiff peaks. Be gentle when folding it in so you don’t deflate the air you worked to incorporate.
Can I make this gluten‑free?
Yes—simply use gluten-free chocolate cookie crumbs or gluten-free graham-style crackers for the crust. Everything else is naturally gluten-free (just check your pudding mix and candies for any cross‑contamination).
Why freeze between layers?
Freezing or chilling between layers helps each component set quickly and prevents layers from blending or sagging. This keeps your dessert visually distinct and maintains texture balance.
Can I double or halve the recipe?
Yes—just maintain the proportions and use a larger or smaller baking dish accordingly. For half the recipe, consider using an 8×8 inch dish; for a large crowd, scale up using a deeper or wider pan.
Conclusion
Thank you for joining me on this sweet journey to Chocolate Peanut Butter Lasagna bliss. I hope you find as much joy in preparing (and eating) this dessert as I do. It’s one of those dishes that tastes complex but feels totally manageable to make. The layers of chocolate, peanut butter, and whipped cream bring delight in every bite—rich yet balanced, playful yet elegant. I can’t wait for you to try it, share it with loved ones, and make it your own. Enjoy the dessert, enjoy the smiles it brings, and happy cooking—welcome to our community of dessert lovers!
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Chocolate Peanut Butter Lasagna
- Total Time: 4 hours 25 minutes (including chilling)
- Yield: 12 servings 1x
Description
A no-bake Chocolate Peanut Butter Lasagna with creamy peanut butter, rich chocolate pudding, and whipped topping layers. Easy to make and perfect for parties or family gatherings!
Ingredients
2 ¼ cups chocolate graham cracker crumbs
½ cup unsalted butter, melted
8 oz cream cheese, room temp
1 ¼ cups peanut butter
1 cup powdered sugar
1 tsp vanilla extract
5 cups Cool Whip (divided)
2 (3.9 oz) boxes chocolate instant pudding
2 ¾ cups whole milk
2–3 tbsp melted peanut butter
Reese’s Pieces, Reese’s Cups (chopped)
Instructions
Make the crust.
In a bowl, stir the chocolate graham cracker crumbs with melted butter until the crumbs are evenly moistened.
Press the crust mixture firmly into the bottom of a 9×13‑inch glass or baking dish (use the bottom of a measuring cup or glass to press it down).
Place the crust in the freezer while you prepare the next layer.
Prepare the peanut butter layer.
In a mixing bowl, beat together the softened cream cheese, vanilla extract, and powdered sugar until smooth and creamy.
Add the 1¼ cups peanut butter and mix well until fully incorporated.
Gently fold in 2 cups of thawed Cool Whip (or whipped cream) until evenly mixed.
Spread this peanut butter mixture over the chilled crust.
Return the dish to the freezer (or refrigerator) while you make the pudding layer.
Make the chocolate pudding layer.
Whisk together the two chocolate instant pudding mixes and 2 ¾ cups of whole milk until thickened (per package instructions, usually a few minutes).
Once the pudding is set, spread it evenly over the peanut butter layer.
Place the dish in the freezer for about 10 minutes so the pudding firms slightly.
Add the whipped topping and garnish.
Spread 3 cups of Cool Whip (or whipped cream) over the pudding layer.
Drizzle the melted peanut butter over the whipped topping in decorative lines.
Sprinkle chopped Reese’s cups and Reese’s Pieces over the top.
Chill before serving.
Cover the dish lightly and refrigerate (or keep in freezer for a firmer texture) for at least 2–4 hours, or overnight for best results.
When ready, slice into squares or bars and serve chilled.
Notes
Use firm peanut butter for best texture. Make ahead for easy serving. Homemade whipped cream can replace Cool Whip if whipped to stiff peaks.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 480 kcal
- Sugar: 28 g
- Carbohydrates: 42 g
- Protein: 7 g