Chocolate Peanut Butter Lasagna

This no-bake dessert layers a crushed Oreo crust, a whipped peanut butter cream cheese filling, instant chocolate pudding, and whipped cream, stacked like a sweet lasagna. Chilling between and after layering keeps everything distinct so you get clean, colorful slices instead of a mushy mess. It's a big-batch, make-ahead dessert that's perfect for potlucks or parties.

A crushed Oreo crust layers with peanut butter cream cheese, chocolate pudding, and whipped cream for a no-bake dessert.

Why You'll Love This Recipe

• Fast: ready in about 270 minutes (30 min prep, ? min cook)
• Simple: 15 everyday ingredients
• Feeds the family: 16 servings
• Light: about 388 calories per serving

Ingredients

• 1 package (14.3 oz Oreo cookies (regular, not double-stuffed))
• 1/2 cup 1 stick unsalted butter, melted
• 1 package (8 oz cream cheese, softened)
• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 1 cup heavy whipping cream (or 1 container (8 oz Cool Whip, thawed))
• 2 packages (3.9 oz each instant chocolate pudding mix)
• 3 cups cold milk
• For the Whipped Cream Layer:
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (or use another container (8 oz Cool Whip, thawed))
• 1/2 cup mini chocolate chips or chocolate shavings
• 1/2 cup chopped peanuts (optional)
• Chocolate syrup for drizzling (optional)

Instructions

1. Crush the Oreo cookies into fine crumbs in a food processor, combine them with the melted butter, and press the mixture evenly into the bottom of a 9x13-inch baking dish, then refrigerate while preparing the next layers.
2. Beat the softened cream cheese until smooth, add the powdered sugar and peanut butter, and beat until well combined; separately whip the heavy cream until stiff peaks form, or use Cool Whip, then gently fold it into the peanut butter mixture and spread it evenly over the chilled crust before returning it to the fridge.
3. Whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes, let it set for another 2 minutes, then spread it evenly over the cream cheese layer and return it to the fridge.
4. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, or use Cool Whip, then spread it evenly over the pudding layer.
5. Sprinkle mini chocolate chips or chocolate shavings evenly over the whipped cream layer, add chopped peanuts if desired, and drizzle with chocolate syrup for extra sweetness.
6. Refrigerate the lasagna for at least 4 hours, or overnight, to set properly, then cut into squares and serve chilled.

Cooking Tips

• Crush the Oreos finely and evenly so the crust presses together well.
• Let each layer chill briefly before adding the next so they stay distinct.
• Use a sharp knife wiped clean between cuts for the neatest slices.

Substitutions

• Cool Whip can replace homemade whipped cream in either layer.
• Almond butter can replace peanut butter for a different nutty flavor.
• Vanilla pudding can replace chocolate pudding for a different flavor combination.

Storage

• Refrigerate in an airtight container or covered dish for up to 4 days.
• This dessert doesn't freeze well due to the pudding and whipped cream layers.

Serving Suggestions

• Serve chilled straight from the fridge.
• Top with extra chopped peanuts or a drizzle of chocolate syrup before serving.
• Cut into smaller squares for a potluck-friendly portion size.

Nutrition (per serving)

Nutrient	Amount
Calories	388 kcal

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