If you’re the type who believes peanut butter and chocolate were made to be together, this Peanut Butter Lasagna is going to be your new favorite no-bake dessert. It’s creamy, dreamy, layered, and loaded with all the best things: a chocolate cookie crust, fluffy peanut butter filling, rich chocolate pudding, and a cloud of whipped topping. Oh—and don’t forget the candy on top.
It’s one of those crowd-pleasing treats that looks like it took effort, but comes together with simple ingredients and zero baking. Perfect for parties, holidays, or just because you want to impress your family without turning on the oven.
Why You’ll Love This Dessert
- No bake – No oven, no problem
- Make ahead – Even better the next day
- Customizable – Use your favorite cookies or candy
- Easy layers – Each one brings something rich, creamy, or crunchy
Ingredients You’ll Need
For the Crust:
- 36 Oreo cookies (crushed with filling)
- ⅓ cup melted butter
Peanut Butter Layer:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ¼ cup milk
- 1½ cups whipped topping (like Cool Whip)
Chocolate Layer:
- 2 boxes (3.4 oz each) instant chocolate pudding mix
- 2¾ cups cold milk (less than the box instructions for a thicker layer)
Topping:
- Remaining whipped topping
- Mini peanut butter cups, chopped
- Peanut butter chips or chocolate chips
- Chocolate syrup (optional)
How to Make Peanut Butter Lasagna
Step 1: Make the Crust
Finely crush the Oreos using a food processor (or a rolling pin and zip-top bag). Mix with melted butter until well combined. Press the mixture into a 9×13-inch dish to form a firm base. Pop it in the freezer while you prep the next layer.
Step 2: Mix the Peanut Butter Filling
In a large bowl, beat together cream cheese, milk, and peanut butter until smooth and fluffy. Slowly mix in the powdered sugar, then gently fold in the whipped topping. Spread this mixture over the chilled crust and place it back in the freezer for a few minutes to set.
Step 3: Whip Up the Chocolate Layer
In another bowl, whisk together the pudding mix and cold milk until thickened. (Use less milk than the box calls for to help the pudding stay firm.) Spread it gently over the peanut butter layer. Chill in the fridge for about 5–10 minutes so it sets a bit.
Step 4: Add the Final Touches
Top everything with a generous layer of whipped topping. Sprinkle on chopped peanut butter cups, a handful of peanut butter chips, or a drizzle of chocolate syrup—whatever makes you happy.
Step 5: Chill & Serve
Refrigerate for at least 3 hours (longer is better). Slice, serve, and try not to go back for seconds… or thirds.
Peanut Butter Lasagna
Ingredients
Peanut Butter Layer:
- 8 oz cream cheese
- 1 cup peanut butter
- 1 cup powdered sugar
- ¼ cup milk
- 1½ cups whipped topping
Chocolate Layer:
- 2 boxes 3.4 oz instant chocolate pudding
- 2¾ cups cold milk
Topping:
- Whipped topping
- Mini peanut butter cups chopped
- Peanut butter chips
- Chocolate syrup optional
Instructions
- Crush Oreos and mix with butter. Press into a 9×13-inch pan. Freeze.
- Beat cream cheese, peanut butter, milk, and powdered sugar. Fold in whipped topping. Spread over crust. Freeze.
- Whisk pudding with cold milk. Spread over peanut butter layer. Chill 5–10 minutes.
- Top with remaining whipped topping and candy.
- Chill for at least 3 hours before serving.
Notes
- Use instant pudding, not the cook-and-serve variety.
- Don’t skip the chilling time—each layer needs a little time to set properly.
- Homemade whipped cream? Go for it! Just make sure it’s stabilized so it holds up.
- Try other cookie bases like Nutter Butters or chocolate graham crackers.
This Peanut Butter Lasagna is creamy, crunchy, chocolatey, and just the right amount of indulgent. It’s the kind of dessert that disappears fast at potlucks and parties, and one that gets requested again and again.
