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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


  • 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


  • Preheat oven to 350°F.
  • With a fork, mix crushed dry roasted peanuts with flour and margarine.
  • Press into the bottom of a 9x13 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.


  • 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.