Chocolate Peanut Butter Lasagna

 

a slice of Chocolate Peanut Butter Lasagna on a plate with a piece missing
Chocolate peanut butter lasagna is a luscious layered dessert made with a delicious mousse-like peanut butter filling, chocolate pudding, and Cool Whip.
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Table of Contents
  1. Chocolate Peanut Butter Lasagna Ingredients
  2. Substitutions and Additions
  3. How to Make This Chocolate Peanut Butter Lasagna Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Chocolate peanut butter lasagna is an easy, nearly no-bake, layered dessert that is a dream come true for anyone who loves the combination of chocolate and peanut butter. This dessert ‘lasagna’ is a rich and creamy treat with a delicious mousse-like peanut butter filling, chocolate pudding, and Cool Whip. This chocolate peanut butter dessert is a crowd favorite. 

If you love peanut butter and chocolate together you’ll also want to make Chocolate Peanut Butter Crazy Cake, Peanut Butter Cookie Cup, and Peanut Butter Dream Bars

a slice of Chocolate Peanut Butter Lasagna on a plate with a piece missing

Chocolate Peanut Butter Lasagna Ingredients

Chocolate Peanut Butter Lasagna raw ingredients that are labeled

You will need:

  • 1 cup crushed dry roasted peanuts
  • 1 cup flour
  • ½ cup margarine, melted
  • ½ cup peanut butter
  • 8 ounces cream cheese
  • 16 ounces Cool Whip
  • 1 cup powdered sugar
  • 3.4 ounces instant vanilla pudding (1 packet)
  • 3.4 ounces packet of instant chocolate pudding (1 packet)
  • 3 cups milk

Substitutions and Additions

WHIPPED TOPPING: If you prefer to make your own whipped cream, you can substitute it for the Cool Whip. Check out our easy recipe for homemade whipped cream. Light Cool Whip would also work fine as a substitute in this recipe. 

PUDDING: If you prefer to use sugar-free pudding, it will also work in this dessert. 

PEANUT BUTTER: We recommend smooth peanut butter for this recipe but if you prefer, you could use a crunchy variety as well.

CRUST: You could also use graham crackers or Nilla wafers for the crust. Or what about crushed Nutter Butters? They’d give you a tasty peanut butter cookie base.

TOPPING: There are lots of fun toppings you can add to the top of this sweet treat. Try mini chocolate chips, peanut butter chips, Reese’s mini pieces, or even Reese’s peanut butter cups chopped into small pieces.

How to Make This Chocolate Peanut Butter Lasagna Recipe

STEP ONE: Preheat oven to 350°F.

STEP TWO: With a fork, mix crushed dry roasted peanuts with flour and margarine.

peanuts, flour and margarine blended together in a bowl

STEP THREE: Press into the bottom of a 9×13 pan. Bake for 15 to 20 minutes and then let cool.

crust mixture in a baking dish baked.

STEP FOUR: Mix peanut butter, cream cheese, 8 ounces Cool Whip and powdered sugar together. Spread over cooled crust.

PRO TIP: Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese-peanut butter layer.

Ingredients blended together and spread over the cake in a baking dish

STEP FIVE: Mix instant vanilla pudding and instant chocolate pudding together with cold milk and stir until thickened. Spread on top of the second layer.

PRO TIP: The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.

vanilla, chocolate pudding and milk being spread over the cake in a baking dish

STEP SIX: Spread the remaining 8 ounces of cool whip over the third layer. Sprinkle with grated chocolate and crushed peanuts.

cool whip spread over the cake and sprinkles poured over the cool whip in a baking dish

STEP SEVEN: Refrigerate for at least 4 to 6 hours or overnight.

PRO TIP: Be sure to allow layers to cool where indicated.

How to Serve

This delicious creamy treat is perfect to serve at potlucks, BBQs, parties, or for no reason at all. Serve your chocolate peanut butter lasagna topped with chopped peanut butter cups, mini chocolate chips, peanut butter chips, or a drizzle of chocolate syrup. You could even enjoy a slice of this chocolate peanut butter dessert with a scoop of vanilla ice cream on the side. 

Storage

IN THE FRIDGE: This amazing dessert can be stored in the fridge covered in plastic wrap for up to three days. 

IN THE FREEZER: This dessert can be frozen in an airtight container for up to three months, but do be aware that freezing may alter the texture of the cheesecake and pudding layers.

Chocolate Peanut Butter Lasagna on a baking dish with a piece missing

Chocolate peanut butter lasagna is a luscious dessert that will leave every chocolate and peanut butter lover asking for more. So simple to put together, this flavorful dessert will wow friends and family. With creamy layers of velvety peanut butter and chocolate pudding, this dessert lasagna is bound to become one of your favorite nearly no-bake dessert recipes.

Frequently Asked Questions

Can you use graham crackers or Nilla wafers for the crust instead? 

You can use these sweet crackers for the crust. Just crush to fine crumbs using either a food processor or a rolling pin.

Can I freeze this dessert? 

You can freeze this chocolate peanut butter dream stored in an airtight container for up to three months. Be aware though that freezing may alter the texture of the cheesecake and pudding layers.

Do you have to bake this recipe? 

This recipe is ALMOST no-bake. You just have to bake the crust before adding the other layers.

More Recipes You’ll Love

a slice of Chocolate Peanut Butter Lasagna on a plate with a piece missing

Chocolate Peanut Butter Lasagna

Chocolate peanut butter lasagna is a luscious layered dessert made with a delicious mousse-like peanut butter filling, chocolate pudding, and Cool Whip.
Prep Time 15 mins
Cook Time 15 mins
Chill Time 6 hrs
Total Time 6 hrs 30 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 cup dry roasted peanuts, crushed
  • 1 cup flour
  • ½ cup margarine, melted
  • ½ cup peanut butter
  • 8 ounces cream cheese
  • 16 ounces cool whip
  • 1 cup powdered sugar
  • 3.4 ounces instant vanilla pudding, 1 packet
  • 3.4 ounces instant chocolate pudding, 1 packet
  • 3 cups milk

Instructions
 

  • Preheat oven to 350°F.
  • With a fork, mix crushed dry roasted peanuts with flour and margarine.
  • Press into the bottom of a 9×13 pan. Bake for 15 to 20 minutes and then let cool.
  • Mix peanut butter, cream cheese, 8 ounces cool whip and powdered sugar together. Spread over cooled crust.
  • Mix instant vanilla pudding and instant chocolate pudding together with cold milk and stir until thickened. Spread on top of the second layer.
  • Spread the remaining 8 ounces of Cool Whip over the third layer. Sprinkle with grated chocolate and crushed peanuts.
  • Refrigerate for at least 4 to 6 hours or overnight.

Notes

  • Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese-peanut butter layer.
  • The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
  • Be sure to allow layers to cool where indicated.

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