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Decadent No-Bake Peanut Butter Chocolate Lasagna Recipe

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4.5 from 61 reviews

This Decadent No-Bake Peanut Butter Chocolate Lasagna is a rich and creamy layered dessert featuring a crunchy Nutter Butter cookie crust, a smooth peanut butter cream cheese layer, silky chocolate pudding, and whipped topping, all garnished with peanut butter cups, chocolate chips, and chopped peanuts. Perfect for peanut butter and chocolate lovers looking for a quick and indulgent treat without baking.

Ingredients

Scale

Crust

  • 16 ounces Nutter Butter Cookies, finely crushed (about 3 cups)
  • 1/3 cup unsalted butter, melted

Peanut Butter Cream Cheese Layer

  • 8 ounces cream cheese, softened to room temperature
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 tablespoons milk (whole or 2%)
  • 4 ounces whipped topping, thawed (e.g., Cool Whip), divided

Chocolate Pudding Layer

  • 2 boxes (3.9 ounces each) instant chocolate pudding mix (not regular pudding)
  • 2 2/3 cups cold milk (whole or 2%)

Toppings

  • 4 ounces whipped topping, thawed (remaining from 8 ounces)
  • 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

  1. Prepare the Crust: 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 preparing the next layer.
  2. Make the Peanut Butter Cream Cheese Layer: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Add the creamy peanut butter, powdered sugar, and 2 tablespoons of milk, beating until well combined and smooth. Gently fold in half (4 ounces) of the thawed whipped topping until no streaks remain.
  3. Assemble the First Layer: Spread the peanut butter cream cheese mixture evenly over the chilled Nutter Butter crust. Return to the freezer or refrigerator to chill.
  4. Prepare the Chocolate Pudding Layer: 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 and quite thick.
  5. Assemble the Second Layer: Carefully spread the chocolate pudding mixture over the peanut butter cream cheese layer.
  6. Add the Final Whipped Topping: Spread the remaining 4 ounces of thawed whipped topping evenly over the chocolate pudding layer.
  7. Garnish: Sprinkle the halved Mini Reese’s Peanut Butter Cups, chocolate chips, peanut butter chips, and chopped peanuts evenly over the top. Drizzle generously with chocolate syrup, if desired.
  8. Chill & Serve: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set completely and for the flavors to meld. Cut into squares and serve cold.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth peanut butter cream cheese layer.
  • Use instant pudding mix, not regular, to achieve the thick layer consistency without baking.
  • The whipped topping should be thawed but cold to maintain layer structure.
  • Chilling overnight is best for layered desserts to meld flavors and firm up layers.
  • Customize garnishes with your favorite peanut butter candies or nuts.

Keywords: no-bake dessert, peanut butter dessert, chocolate peanut butter, layered dessert, no bake lasagna, easy dessert, nutter butter, whipped topping dessert

Find it online: https://yumwithmia.com/decadent-no-bake-peanut-butter-chocolate-lasagna-recipe/