Chocolate Peanut Butter Lasagna
Prep Time: 30 minutes
Cook Time: 0 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 30 minutes
Servings: 12–15
Ingredients
Crust
36 chocolate sandwich cookies (such as Oreo®)
6 tablespoons unsalted butter, melted
Peanut Butter Cheesecake Layer
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8-ounce) container whipped topping, thawed
Chocolate Pudding Layer
2 (3.9-ounce) boxes instant chocolate pudding mix
3 cups cold milk
Topping
1 cup whipped topping
1 cup chopped peanut butter cups
½ cup mini chocolate chips
Chocolate syrup for drizzling
Equipment
9×13-inch baking dish
Food processor or rolling pin
Mixing bowls
Electric mixer
Rubber spatula
Measuring cups and spoons
Instructions
Step 1: Make the Crust
Crush the chocolate sandwich cookies into fine crumbs.
Stir in the melted butter until evenly moistened.
Press the mixture firmly into the bottom of a 9×13-inch baking dish.
Refrigerate for 15–20 minutes to firm up.
Step 2: Prepare the Peanut Butter Layer
Beat the softened cream cheese until smooth.
Add the peanut butter, powdered sugar, and vanilla extract, and beat until creamy.
Fold in the whipped topping until fully combined.
Spread the mixture evenly over the chilled crust.
Step 3: Make the Chocolate Pudding
In a separate bowl, whisk together the instant pudding mix and cold milk for about 2 minutes.
Let the pudding stand for 5 minutes until it begins to thicken.
Spread the pudding evenly over the peanut butter layer.
Step 4: Add the Final Layer
Spread the remaining whipped topping evenly over the pudding.
Step 5: Decorate
Top with:
Chopped peanut butter cups
Mini chocolate chips
Chocolate syrup drizzle
Step 6: Chill
Cover and refrigerate for at least 4 hours, or overnight for the best texture.
Serving Suggestions
Serve chilled with:
Fresh strawberries
Fresh raspberries
Vanilla ice cream
Hot coffee
Cold milk
Tips for Success
Soften the cream cheese before mixing to prevent lumps.
Chill each layer briefly if it becomes too soft.
For neat slices, refrigerate overnight and use a sharp knife wiped clean between cuts.
Don’t overmix the pudding after it has thickened.
Variations
Reese’s Lover’s Version
Use extra peanut butter cups throughout the layers.
Cookies & Cream
Mix crushed chocolate sandwich cookies into the cheesecake layer.
Triple Chocolate
Use chocolate whipped topping and chocolate pudding with chocolate cookie crumbs.
Salted Caramel
Drizzle caramel sauce and sprinkle flaky sea salt over the top.
Brownie Lasagna
Replace the cookie crust with baked brownies.
Nut-Free Version
Use sunflower seed butter instead of peanut butter and top with chocolate chips instead of peanut butter cups. Check labels to ensure all ingredients are free from peanut or tree nut cross-contact.
Storage
Refrigerator:
Store covered for up to 4 days.
Freezer:
Freeze for up to 2 months. Thaw in the refrigerator before serving.
Approximate Nutrition (Per Serving)
Nutritional values will vary depending on the specific brands used.
Calories: 470
Total Fat: 29 g
Saturated Fat: 13 g
Cholesterol: 35 mg
Sodium: 420 mg
Carbohydrates: 48 g
Fiber: 2 g
Total Sugars: 34 g
Protein: 8 g
Allergen Information
This recipe contains several common allergens:
Milk: Butter, cream cheese, whipped topping, milk, pudding mix, and many chocolate candies contain dairy.
Peanuts: Peanut butter and peanut butter cups contain peanuts.
Soy: Many chocolate chips, whipped toppings, cookies, and candies contain soy lecithin.
Wheat/Gluten: Chocolate sandwich cookies usually contain wheat flour.
Eggs: Some sandwich cookies and whipped toppings may contain eggs or be produced in facilities that handle eggs.
Tree Nuts: Not included in the base recipe, but some chocolate products may be manufactured in facilities that also process tree nuts. Check labels if needed.
For a gluten-free version, use certified gluten-free chocolate sandwich cookies and verify that your pudding mix and toppings are gluten-free.
Frequently Asked Questions
Can I make this dessert ahead of time?
Yes. It’s ideal for making a day in advance, as chilling overnight helps the layers set and the flavors blend.
Can I use homemade whipped cream?
Yes. Replace each 8-ounce tub of whipped topping with about 3 cups of freshly whipped cream, stabilized if possible for best texture.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter adds a pleasant bit of texture to the cheesecake layer.
Can I use homemade chocolate pudding?
Absolutely. Make sure it is completely cooled and thickened before spreading it over the peanut butter layer.
Why is my dessert too soft?
The pudding may not have set fully, or the dessert may not have chilled long enough. Refrigerate for at least 4 hours, or overnight for the cleanest slices.
Can I freeze leftovers?
Yes. Wrap the dish tightly or store individual portions in airtight containers. Thaw in the refrigerator before serving.
Can I substitute another nut butter?
Yes. Almond, cashew, or sunflower seed butter can be used, though each will slightly change the flavor.
How do I get clean slices?
Chill the dessert thoroughly, use a sharp knife, and wipe the blade clean between each cut.
