Introduction

This Decadent No-Bake Peanut Butter Chocolate Lasagna is the perfect indulgent dessert for peanut butter and chocolate lovers. Layers of creamy peanut butter, chocolate pudding, and crunchy cookie crust come together effortlessly without any baking. It’s a crowd-pleaser that’s simple to prepare and sure to impress.

A square dessert bar sits on a stack of white plates, resting on a white marbled surface. It has four visible layers: the bottom layer is a crumbly golden-brown crust, followed by a smooth dark brown chocolate layer, then a thick light tan layer, topped with a fluffy white layer. Over the top is a rich dark chocolate glaze that drips slightly down the sides. The dessert is decorated with small chunks of light tan crackers and dark chocolate shavings scattered on top and around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces Nutter Butter Cookies, finely crushed (about 3 cups)

1/3 cup unsalted butter, melted

8 ounces cream cheese, softened to room temperature

1 cup creamy peanut butter

1 cup powdered sugar

2 tablespoons milk (whole or 2%)

8 ounces whipped topping, thawed (e.g., Cool Whip), divided

2 boxes (3.9 ounces each) instant chocolate pudding mix (not regular pudding)

2 2/3 cups cold milk (whole or 2%)

1 cup Mini Reese’s Peanut Butter Cups, halved

1/2 cup chocolate chips (mini or regular)

1/2 cup peanut butter chips

1/4 cup chopped roasted peanuts

Chocolate syrup, for drizzling (optional)

Instructions

Step 1: In a medium bowl, combine the finely crushed Nutter Butter cookies and melted butter. Press the mixture firmly and evenly into the bottom of a 9×13 inch baking dish. Place in the freezer for 10-15 minutes to set while you prepare the next layer.

Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the creamy peanut butter, powdered sugar, and 2 tablespoons of milk, then beat until well combined and smooth. Gently fold in half (4 ounces) of the thawed whipped topping until no streaks remain.

Step 3: Spread the peanut butter cream cheese mixture evenly over the chilled cookie crust. Return the dish to the freezer or refrigerator.

Step 4: In a separate medium bowl, whisk together the instant chocolate pudding mixes and 2 2/3 cups of cold milk for 2-3 minutes until thickened.

Step 5: Carefully spread the chocolate pudding mixture over the peanut butter cream cheese layer.

Step 6: Spread the remaining 4 ounces of thawed whipped topping evenly over the chocolate pudding layer.

Step 7: Sprinkle the halved Mini Reese’s Peanut Butter Cups, chocolate chips, peanut butter chips, and chopped peanuts over the top. Drizzle with chocolate syrup, if desired.

Step 8: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the layers to set and the flavors to meld. Cut into squares and serve chilled.

Tips & Variations

Use crunchy peanut butter for added texture in the peanut butter layer.

Substitute Nutter Butter cookies with Oreos for a different flavor twist.

For a lighter option, use low-fat cream cheese and whipped topping.

Add a sprinkle of sea salt on top to enhance the peanut butter and chocolate flavors.

FAQs

Can I use regular pudding instead of instant pudding?

Instant pudding mix is recommended because it sets firmly without cooking. Regular pudding may result in a runnier texture and may not hold the layers well.

Can I make this dessert ahead of time?

Yes, this dessert actually benefits from being made ahead. Letting it chill overnight allows the layers to set properly and flavors to meld beautifully.