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Chocolate Peanut Butter Lasagna Recipe

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3.8 from 70 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 10 servings

Description

This no-bake Chocolate Peanut Butter Lasagna is a decadent layered dessert featuring creamy layers of cream cheese, chocolate pudding, and whipped cream, all built on a crunchy foundation of Nutter Butter cookies, topped with crushed cookies and a rich peanut butter drizzle. Perfect for peanut butter and chocolate lovers, this easy-to-make dessert is ideal for gatherings and family treats.

Ingredients

Cookie Layer

  • 1 family size package Nutter Butter Cookies (16 ounces)

Cream Cheese Layer

  • 1 package Cream Cheese (8 ounces, softened)
  • 1 1/3 cup Powdered Sugar
  • 1 1/2 cups Whipped Cream (thawed, divided)

Chocolate Pudding Layer

  • 1 box Chocolate Pudding Mix (5.9 ounces)
  • 3 cups Milk

Topping

  • Remaining 1 1/2 cups Whipped Cream (thawed)
  • 1/2 cup Creamy Peanut Butter

Instructions

  1. Layer the Cookies: Add a layer of Nutter Butter cookies on the bottom of a 9×13 inch baking dish, creating the base of the lasagna.
  2. Make Cream Cheese Mixture: In a large mixing bowl, beat softened cream cheese and powdered sugar using a hand mixer until smooth and well combined.
  3. Fold in Whipped Cream: Gently fold 1 1/2 cups of the whipped cream into the cream cheese mixture to lighten it.
  4. Spread Cream Cheese Layer: Drop large dollops of the cream cheese mixture over the cookie layer and carefully spread into an even layer.
  5. Prepare Chocolate Pudding: In a separate large bowl, whisk together the chocolate pudding mix and milk until smooth and thickened.
  6. Add Pudding Layer: Spoon the prepared chocolate pudding evenly over the cream cheese layer and smooth the surface.
  7. Top with Whipped Cream: Spread the remaining 1 1/2 cups of whipped cream over the pudding layer evenly.
  8. Crush Cookies for Topping: Place the remaining Nutter Butter cookies in a zip-lock bag and crush them using a rolling pin or pulse briefly in a food processor, then sprinkle the crushed cookies over the whipped cream layer.
  9. Drizzle Peanut Butter: Microwave the peanut butter in a microwave-safe bowl until melted, then transfer to a zip-lock bag. Cut off a small corner of the bag and drizzle the peanut butter over the cookie topping layer.
  10. Chill: Place the entire dish in the refrigerator and chill for at least 45 minutes to set and meld the flavors.
  11. Serve: Once chilled, slice the lasagna into small squares and serve chilled for a rich, creamy, and crunchy dessert.

Notes

  • Make sure the cream cheese is softened before mixing for a smoother texture.
  • You can prepare this dessert a day in advance; chilling overnight improves the flavor melding.
  • Use full-fat whipped cream for best texture and flavor.
  • For a slightly different flavor, try using crunchy peanut butter for the drizzle.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-peanut-butter-lasagna-recipe/