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Table of Contents
- Chocolate Peanut Butter Lasagna Ingredients
- Substitutions and Additions
- How to Make This Chocolate Peanut Butter Lasagna Recipe
- How to Serve
- Storage
- Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
Chocolate peanut butter lasagna is a simple, nearly no-bake layered dessert that pairs creamy peanut butter filling with chocolate pudding and whipped topping. It’s rich, sheet-pan friendly, and perfect for gatherings or a special treat at home.
Chocolate Peanut Butter Lasagna Ingredients
You will need:
- 1 cup crushed dry roasted peanuts
- 1 cup flour
- ½ cup margarine, melted
- ½ cup peanut butter (smooth recommended)
- 8 ounces cream cheese, at room temperature
- 16 ounces Cool Whip (or homemade whipped cream)
- 1 cup powdered sugar
- 3.4 ounces instant vanilla pudding (1 packet)
- 3.4 ounces instant chocolate pudding (1 packet)
- 3 cups milk (use regular milk for the pudding to set)
Substitutions and Additions
Whipped topping: Replace Cool Whip with homemade stabilized whipped cream or a light Cool Whip if preferred.
Pudding: Sugar-free instant pudding works fine if you prefer a lower-sugar option.
Peanut butter: Smooth peanut butter gives the creamiest layer; crunchy can be used for extra texture.
Crust: Substitute graham cracker crumbs, Nilla wafers, or crushed Nutter Butters for a different base flavor.
Toppings: Try mini chocolate chips, peanut butter chips, chopped Reese’s pieces, or shaved chocolate to finish the top.
How to Make This Chocolate Peanut Butter Lasagna
Step 1: Preheat the oven to 350°F.
Step 2: In a bowl, combine the crushed dry roasted peanuts, flour, and melted margarine. Mix until evenly combined.
Step 3: Press the mixture into the bottom of a 9×13-inch pan to form the crust. Bake for 15–20 minutes, then allow the crust to cool completely.
Step 4: In a separate bowl, beat together the peanut butter, room-temperature cream cheese, 8 ounces of Cool Whip, and powdered sugar until smooth. Spread this peanut butter layer evenly over the cooled crust.
Pro tip: Room-temperature cream cheese blends smoothly and prevents lumps in the peanut butter layer.
Step 5: Whisk the instant vanilla and chocolate pudding mixes together with 3 cups of cold milk until thickened. Spread the pudding layer over the peanut butter layer.
Pro tip: Use regular dairy milk; dairy-free or lactose-free milk may prevent the pudding from setting properly.
Step 6: Spread the remaining 8 ounces of Cool Whip over the pudding. Garnish with grated chocolate and a sprinkle of crushed peanuts.
Step 7: Refrigerate for at least 4–6 hours or overnight to allow the layers to firm up and the flavors to meld.
Pro tip: Allow layers to cool where indicated to preserve texture.
How to Serve
Serve chilled in squares from the pan. This dessert is ideal for potlucks, BBQs, parties, or any time you crave chocolate and peanut butter together. Top individual servings with extra chopped peanut butter cups, chocolate chips, a drizzle of chocolate syrup, or a scoop of vanilla ice cream.
Storage
Refrigerator: Store covered in the fridge for up to three days.
Freezer: Freeze in an airtight container for up to three months, though freezing may slightly change the texture of the pudding and cream cheese layers.
This chocolate peanut butter lasagna is a creamy, crowd-pleasing dessert with layers of velvety peanut butter and chocolate pudding. It’s quick to assemble and makes a memorable, nearly no-bake treat that’s perfect for sharing.
Frequently Asked Questions
Can I use graham crackers or Nilla wafers for the crust?
Yes. Crush graham crackers or Nilla wafers to fine crumbs with a food processor or rolling pin and use them in place of the peanut-flour crust.
Can I freeze this dessert?
Yes. Freeze in an airtight container for up to three months. Keep in mind freezing may alter the texture of the pudding and cream cheese layers.
Do I need to bake anything?
Only the crust is baked. The rest of the dessert is assembled and chilled, making this an almost no-bake recipe.
More Recipes You’ll Love
- Blueberry Hand Pies
- Blueberry Cobbler
- Boston Cream Poke Cake
- Wendy’s Frosty
Chocolate Peanut Butter Lasagna
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.
- Mix crushed dry roasted peanuts, flour, and melted margarine with a fork until combined.
- Press mixture into the bottom of a 9×13 pan. Bake 15–20 minutes, then cool.
- Beat peanut butter, room-temperature cream cheese, 8 ounces Cool Whip, and powdered sugar until smooth. Spread over cooled crust.
- Whisk both pudding mixes with cold milk until thickened. Spread over the peanut butter layer.
- Spread remaining 8 ounces of Cool Whip over the pudding. Sprinkle with grated chocolate and crushed peanuts.
- Refrigerate at least 4–6 hours or overnight before serving.
Notes
- Use room-temperature cream cheese for a smooth peanut butter layer.
- The pudding requires regular milk to set properly; dairy-free options may not thicken.
- Allow layers and the crust to cool as directed to preserve texture.