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Delicious no-bake Chocolate Peanut Butter Lasagna with creamy layers and cookie crust.

Chocolate Peanut Butter Lasagna

A no-bake dessert that layers crunchy cookie crust, creamy peanut butter, smooth chocolate pudding, and fluffy whipped topping, perfect for impressing guests and satisfying sweet cravings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package Chocolate sandwich cookies (like Oreos), crushed Use a food processor or a zip top bag with a rolling pin to crush.
  • 1/4 cup Melted butter To bind the crust.
For the peanut butter layer
  • 8 oz Cream cheese, softened Must be softened for a smooth texture.
  • 1/2 cup Peanut butter, creamy Regular creamy kind is best.
  • 1/2 cup Powdered sugar For sweetness and structure.
  • 2 cups Whipped topping Or homemade whipped cream.
For the chocolate pudding layer
  • 1 package Chocolate instant pudding mix Instant is essential, do not use cook and serve.
  • 2 cups Cold milk To whisk with the pudding mix.
For topping
  • 1/4 cup Mini chocolate chips Or extra cookie crumbs for garnish.

Method
 

Make the cookie crust
  1. Crush the chocolate cookies and mix with melted butter until it resembles wet sand.
  2. Press the mixture firmly into a 9x13 inch dish and refrigerate.
Make the peanut butter cream layer
  1. Beat the softened cream cheese until smooth.
  2. Add peanut butter and powdered sugar, mix until combined.
  3. Fold in the whipped topping and spread it evenly over the chilled crust.
Mix the chocolate pudding layer
  1. Whisk the instant pudding mix with cold milk until thickened.
  2. Let sit for a minute, then gently spread over the peanut butter layer.
Top it and chill
  1. Spread the remaining whipped topping on top.
  2. Sprinkle with mini chocolate chips, cookie crumbs, or chopped peanut butter cups.
  3. Cover and chill for at least 4 hours, preferably overnight.

Notes

Chill between layers for easier spreading. For less sweetness, use less powdered sugar or dark chocolate pudding. Storage: keep in the fridge, best within 3-4 days.