This Chocolate Peanut Butter Lasagna is a showstopper dessert that combines decadent layers of creamy peanut butter, rich chocolate, and a velvety whipped topping. Each bite offers a perfect blend of crunchy cookie crust and smooth, indulgent filling, creating a symphony of textures and flavors.
With just 20 minutes of prep and a 4-hour chill time, it’s an effortless treat that feels gourmet. The sweetness of chocolate marries the nutty depth of peanut butter, while the airy whipped cream adds a light, refreshing contrast. It’s a dessert that’s as satisfying to make as it is to devour!
Ingredients for Chocolate Peanut Butter Lasagna
- 14.3 ounces package of Oreo cookies, finely crushed (about 3 cups crushed Oreos)
- 6 Tablespoons butter, melted
- 8 ounces cream cheese, softened (leave at room temperature for easier mixing)
- ¼ cup sugar
- 3 cups + 2 tablespoons cold milk, divided
- 12 ounces Cool Whip Whipped Topping, thawed and divided
- 2 (3.4 ounces) packages vanilla instant pudding
- ½ cup peanut butter (creamy or crunchy, depending on preference)
Step-by-Step Instructions
- Prepare the Oreo crust: Measure out 1/4 cup of the crushed Oreo crumbs and set aside for later. Combine the remaining crumbs with the melted butter and mix until evenly coated. Press the mixture firmly into the bottom of a 9×13-inch pan to form the crust.
- Make the cream cheese layer: In a mixing bowl, beat together the softened cream cheese, sugar, and 2 tablespoons of cold milk until smooth and well combined. Gently fold in 1-1/4 cups of Cool Whip until fully incorporated. Spread this mixture evenly over the Oreo crust. Place the pan in the fridge (or freezer for faster chilling) while you prepare the next layer.
- Prepare the peanut butter pudding layer: In another mixing bowl, whisk together the vanilla instant pudding mixes and the remaining 3 cups of cold milk for about 2 minutes, or until thickened. Add the peanut butter and mix until smooth and fully combined. Spread this mixture over the cream cheese layer in the pan.
- Let the pudding set: Allow the dessert to stand at room temperature for about 5 minutes to let the pudding layer thicken slightly.
- Add the final layer: Spread the remaining Cool Whip evenly over the top of the pudding layer. Sprinkle the reserved 1/4 cup of Oreo crumbs over the Cool Whip for a finishing touch.
- Chill and serve: Refrigerate the dessert for at least 4 hours, or until firm. Slice into squares and enjoy!
Creative Topping Ideas to Elevate Your Dessert
Take your Chocolate Peanut Butter Lasagna to the next level with fun and flavorful toppings! Try drizzling melted chocolate or caramel sauce over the top for a decadent touch. For a crunchy contrast, sprinkle chopped peanuts, mini chocolate chips, or even crushed pretzels. If you’re feeling fancy, add a few swirls of peanut butter or a dusting of cocoa powder. These simple additions can make your dessert even more irresistible!
Perfect Serving Suggestions for Any Occasion
This dessert is a showstopper for parties, potlucks, or family gatherings. Serve it chilled in neat squares, garnished with a dollop of whipped cream and a sprinkle of Oreo crumbs. Pair it with a cup of coffee or a glass of cold milk for a delightful treat. For a fun twist, serve it in individual dessert cups or mason jars for a portable and stylish presentation.
Storage and Reheating Tips for Freshness
Store your Chocolate Peanut Butter Lasagna covered in the refrigerator for up to 3 days. To prevent the top from drying out, press a piece of plastic wrap directly onto the surface. If you need to freeze it, wrap the pan tightly in plastic wrap and aluminum foil, then thaw in the fridge overnight before serving. Avoid reheating, as this dessert is best enjoyed cold!
Time-Saving Tips for Busy Bakers
Short on time? Use pre-crushed Oreo crumbs to skip the step of crushing cookies. Opt for a no-mixer method by using a whisk to combine the cream cheese mixture and a spatula for spreading layers. If you’re in a rush, chill the dessert in the freezer for 1-2 hours instead of the fridge to speed up the setting process. These small tweaks can save you precious minutes without sacrificing flavor!
Recipe Variations to Suit Your Taste
Customize this dessert to match your preferences! Swap vanilla pudding for chocolate pudding for an extra chocolatey twist. Use crunchy peanut butter instead of smooth for added texture. For a nut-free version, replace peanut butter with sunflower seed butter. You can even experiment with different cookie bases, like graham crackers or chocolate wafers, for a unique flavor profile.
Chocolate Peanut Butter Lasagna Recipe
Ingredients
Crust
- 14.3 ounces package of Oreo cookies, finely crushed (about 3 cups crushed Oreos)
- 6 Tablespoons butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 2 Tablespoons cold milk
- 1-1/4 cups Cool Whip Whipped Topping, thawed
Peanut Butter Pudding Layer
- 2 packages 3.4 ounces vanilla instant pudding
- 3 cups cold milk
- 1/2 cup peanut butter
Topping
- remaining Cool Whip Whipped Topping
- 1/4 cup Oreo cookie crumbs
Instructions
- Measure out 1/4 cup Oreo cookie crumbs and set aside.
- Combine remaining cookie crumbs with butter and mix together. Press crumbs into the bottom of a 9×13″ pan.
- In a mixing bowl, beat together cream cheese, sugar, and 2 Tablespoons of cold milk until thoroughly mixed together. Add in 1-1/4 cups Cool Whip and mix well.
- Spread cream cheese mixture over Oreo crust in the pan. Stick in the fridge while you prepare the next layer (you could even stick it in the freezer if you want).
- In another mixing bowl, mix together pudding mixes and remaining 3 cups of milk for about 2 minutes. Add in peanut butter, mix well.
- Spread peanut butter mixture over cream cheese mixture in the pan.
- Let dessert stand for about 5 minutes to let the pudding thicken.
- Spread remaining Cool Whip over the top and sprinkle with remaining Oreo cookie crumbs. Let chill in the fridge for about 4 hours or until the dessert firms up.