Chocolate peanut butter lasagna will easily be a new factor family dessert recipe. It’s a super easy dessert recipe that you can make in less than 30 minutes and it will serve a crowd.
I should say it will serve a crowd if you actually want to share. Hahaha. Half of the time when I’m making this recipe my husband asks if we actually have to share or can he have it to himself. Yes it’s just that good.
I also don’t mind making it because it’s not a ton of crazy ingredients or steps so you can make this quick chocolate peanut butter dessert in no time.
And as things start to warm up, I love the fact this is a no bake peanut butter dessert so I don’t have to add any extra heat in the kitchen. This is also a fun recipe you can make with your kids and let them take the reins a little bit.
If you are like me and love all the peanut butter things, then you definitely need to try our easy no bake peanut butter bars, frosted peanut butter nutella cookies recipes, and an all time favorite Reese’s peanut butter poke cake.
Ingredients You’ll Need For Our Chocolate Peanut Butter Lasagna Recipe:
- Oreos (crushed)
- Melted butter
- Softened cream cheese
- Granulated sugar
- Cold milk
- Cool Whip
- Instant vanilla pudding mix
- Peanut butter
“I have so much time!” -No mom ever
Get My Meal Plans NOW!How To Make Our Chocolate Peanut Butter Lasagna Recipe:
To start, measure out ¼ cup of the crushed Oreos and set them aside.
Then in a small mixing bowl combine the rest of the cookie crumbs and melted butter together.
Once all of the cookie crumbs have been saturated with the butter, pour the cookie mixture into a 9×13 inch pan and press the cookies down to form the crust of the lasagna.
Now in a medium sized mixing bowl beat together the sugar, cream cheese, and 2 tablespoons of the cold milk until it all mixed together and smooth.
Then add in 1 ¼ cup of the cool whip to the cream cheese mixture until it is well combined.
Once that is done, carefully pour the cream cheese mixture over top of the cookie crust and spread it out evenly.
When you are done with that layer, place the dish in the fridge or freezer to let it chill while you make the next layer.
Now in another large mixing bowl combine the 3 cups of cold milk and instant pudding mix.
After they are well combined, add in the peanut butter and continue to mix it all together to create the peanut butter layer.
Grab the dish and pour the peanut butter mixture on top and spread it out and then let it sit for 5 minutes or until the layer sets up.
When the peanut butter layer is set up, carefully spread the remaining cool whip on top and the sprinkle the Oreo cookies on top that you set aside earlier.
Now just place the dish in the fridge for 4 hours to let it firm up or in the freezer for about 1 ½ hours.
When you are ready to serve, just remove it from the fridge and enjoy!
To Make This No Bake Peanut Butter Dessert You Will Need:
- 9×13 dish (THIS is a great one!)
- Medium mixing bowl
- Large mixing bowl
- Small bowl
- Whisk
- Spatula
Make Your Own Instant Pudding Mix
Do you want to make this recipe but don’t happen to have the vanilla instant pudding needed for the recipe? Well you are in luck! There are recipes where you can even make your own instant pudding mix.
The Brown Eyed Baker has a great recipe for DIY instant vanilla pudding. Check it out and see if you have what you need to make your own, and avoid a trip to the grocery store.
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You Can Never Have Enough Amazing Chocolate and Peanut Butter Recipes, So Be Sure to Save These Too!
- Chocolate Turtle Brownies Recipe
- No Bake Reese’s Fudge Bars Recipe
- No Bake Peanut Butter Kiss Cookies Recipe
- Copycat Chili’s Molten Lava Cake Recipe
- Double Decker Chocolate Peanut Butter Fudge Recipe
- Peanut Butter Cup Pudding Cookies
- Reese’s Peanut Butter Poke Cake
Chocolate Peanut Butter Lasagna Recipe
Ingredients
- 14.3 ounces package of Oreo cookies, finely crushed (about 3 cups crushed Oreos)
- 6 Tablespoons butter, melted
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 3 cups +2 tablespoons cold milk, divided
- 12 ounces Cool Whip Whipped Topping, thawed and divided
- (2) 3.4 ounces packages vanilla instant pudding
- ½ cup peanut butter
Instructions
- Measure out 1/4 cup Oreo cookie crumbs and set aside.
- Combine remaining cookie crumbs with butter and mix together. Press crumbs into the bottom of a 9×13" pan.
- In a mixing bowl, beat together cream cheese, sugar, and 2 Tablespoons of cold milk until thoroughly mixed together. Add in 1-1/4 cups Cool Whip and mix well.
- Spread cream cheese mixture over Oreo crust in the pan. Stick in the fridge while you prepare the next layer (you could even stick it in the freezer if you want).
- In another mixing bowl, mix together pudding mixes and remaining 3 cups of milk for about 2 minutes. Add in peanut butter, mix well. Spread peanut butter mixture over cream cheese mixture in the pan.
- Let dessert stand for about 5 minutes to let the pudding thicken.
- Spread remaining Cool Whip over the top and sprinkle with remaining Oreo cookie crumbs. Let chill in the fridge for about 4 hours or until the dessert firms up.
Notes
- Store this dessert covered in the fridge.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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