Ready in: 4 hours (plus chilling time) · Serves: 12 · Technique: No-Bake · Storage: Up to 3 days in the refrigerator.
Quick Answer
This Chocolate Peanut Butter Lasagna is a delightful no-bake dessert that combines decadent layers of cream cheese, peanut butter, and chocolate for a festive treat that everyone will love.
As the holidays approach in New York City, with the streets sparkling and the scent of roasted chestnuts wafting through the air, I find myself craving timeless comfort desserts that bring warmth and joy. This Chocolate Peanut Butter Lasagna has become a staple in my kitchen during Thanksgiving and Christmas gatherings. It’s decadent, delightful, and utterly indulgent—and though it may sound complicated, it’s surprisingly easy to make.
A Perfect Holiday Treat
Why You’ll Love This Recipe
- Decadent layers of chocolate and peanut butter create an irresistible dessert.
- Perfect for holiday gatherings, it’s sure to impress family and friends.
- Surprisingly easy to make with minimal cooking required.
- Chilled to perfection, it’s a refreshing treat during festive celebrations.
- Leftovers taste even better the next day, allowing flavors to develop further.
Ingredients
Gather the following ingredients to create this delightful Chocolate Peanut Butter Lasagna:
For the Oreo crust:
- 36 Oreo cookies
- 1/2 cup unsalted butter, melted
For the cream cheese layer:
- 8 oz block of cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
For the peanut butter layer:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup whipped topping
For the chocolate layer:
- 1 package (3.9 oz) chocolate instant pudding mix
- 3 cups milk
- Additional whipped topping for garnish
- Chopped peanuts and chocolate shavings for garnish
How to Make Chocolate Peanut Butter Lasagna (Step-by-Step)
This delightful dessert comes together in a few simple steps that will have everyone asking for seconds.
Step 1: Create the Crust
Start by preheating your oven to 350°F (175°C). In a food processor, pulse the Oreo cookies until they resemble fine crumbs—imagine the rich scent of dark chocolate filling your kitchen. Combine the crumbs with the melted butter in a mixing bowl, then press this mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, letting the crust set while your kitchen fills with the sweet aroma of baking cookies.
Step 2: Make the Cream Cheese Layer
In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup of powdered sugar, mixing until it’s perfectly incorporated—this step is crucial for achieving a velvety texture. Fold in 1 cup of whipped topping gently, ensuring it’s light and airy. Spread this luscious cream cheese mixture evenly over the cooled Oreo crust, letting the layers begin to build.
Step 3: Prepare the Peanut Butter Layer
In another bowl, mix 1 cup of creamy peanut butter and 1 cup of powdered sugar until it’s shiny and smooth. Fold in 1 cup of whipped topping until just combined. The nutty aroma of peanut butter is irresistible at this stage! Spread this mixture gently over the cream cheese layer.
Step 4: Chocolate Pudding Layer
In a large bowl, combine the chocolate instant pudding mix with 3 cups of cold milk. Whisk until the mixture thickens and is free of lumps—this should take about 2 minutes. Pour the pudding over the peanut butter layer, smoothing it out to create a beautiful, glossy top.
Step 5: Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows all the flavors to meld beautifully. Just before serving, add another layer of whipped topping on top for that fluffy finish, and don’t forget to sprinkle some chopped peanuts and chocolate shavings for a festive touch!
Common Mistakes to Avoid
- Not letting the cream cheese soften: This can lead to lumpy textures in your layers. Always let it come to room temperature.
- Using cold milk for the pudding: This can result in clumps rather than a smooth pudding layer.
- Skipping the chill time: Cutting into the lasagna too early will disrupt the layers; patience is key!
Tips and Tricks for Success
- For an extra layer of flavor, consider adding a pinch of salt to the peanut butter mixture, which helps to balance the sweetness beautifully.
- If you want a fun twist, substitute half of the peanut butter with Nutella for a chocolate-hazelnut variation.
- Don’t hesitate to add additional toppings like crushed Oreos or a drizzle of hot fudge to heighten the indulgence.
Variations
- Substitute half of the creamy peanut butter with Nutella.
- Add crushed Oreos as a topping for extra texture.
- Mix in a pinch of sea salt to enhance the peanut butter flavor.
How to Serve
- Serve chilled with a dollop of whipped topping on each slice.
- Garnish with chopped peanuts and chocolate shavings for a festive touch.
- Pair with a scoop of vanilla ice cream for an indulgent treat.
Make Ahead and Storage
- Make Ahead: This dessert can be made a day in advance for best results.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Best enjoyed chilled; do not reheat.
- Freezing: Not recommended as it may alter the texture of the whipped layers.
Recipe Notes / What I Learned
Through testing this recipe, I discovered that allowing the layers to chill properly creates a far more harmonious balance of flavors and textures. Plus, the gleeful reactions from friends and family when they first take a bite makes every effort worthwhile!
Yield and Serving Size
Yield: 12 servings · Serving Size: 1 piece
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 7g protein · 38g carbs · 20g fat
Indulgent No-Bake Chocolate Peanut Butter Lasagna
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). In a food processor, pulse the Oreo cookies until they resemble fine crumbs. Combine the crumbs with the melted butter in a mixing bowl, then press this mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes.
- In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup of powdered sugar, mixing until it’s perfectly incorporated. Fold in 1 cup of whipped topping gently and spread over the cooled Oreo crust.
- In another bowl, mix the peanut butter and powdered sugar until shiny. Fold in 1 cup of whipped topping until just combined and spread over the cream cheese layer.
- In a large bowl, combine the chocolate pudding mix with 3 cups of cold milk. Whisk until thickened and smooth. Pour over the peanut butter layer, smoothing out to create a glossy top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight. Before serving, add another layer of whipped topping and garnish with chopped peanuts and chocolate shavings.
Notes
FAQs
1. Can I use different cookies for the crust?
Absolutely! While Oreo cookies provide a delicious chocolate flavor, you can substitute them with any chocolate sandwich cookies or even graham crackers for a different taste.
2. How long should I let the lasagna chill?
For best results, refrigerate the lasagna for at least 4 hours, but overnight is preferable to allow the flavors to meld beautifully.
3. Can I make this dessert ahead of time?
Yes, this dessert can be made a day in advance. Just make sure to cover it well to prevent it from absorbing any odors from the fridge.
4. What can I use as a substitute for Cool Whip?
If you prefer homemade options, you can substitute Cool Whip with freshly whipped cream. Just whip heavy cream until stiff peaks form and use it in the same amount as the Cool Whip required.
5. How do I store leftovers?
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. The flavors will actually improve as they sit!
