Peanut Butter Chocolate Lasagna

Peanut Butter Chocolate Lasagna is the no-bake, no-oven-required dessert that layers crunchy peanut butter cookies, a velvety cream cheese peanut butter filling, rich chocolate pudding, and a cloud of whipped topping into one glorious 9×13 pan that the whole family demolishes in minutes. You build it in about 20 minutes, let it chill overnight, and wake up to the most addictive layered dessert that exists.

Love More Recipes? Try My Peanut Butter Cup Dump Cake or this Greek Yogurt Peanut Butter Frozen Cups next.

Why You’ll Love This Recipe

• Zero baking required — the whole thing comes together in one bowl and one pan.
• Peanut butter and chocolate together — need we say more?
• Make it the night before — overnight chilling makes it even more irresistible.
• Feeds a crowd from one 9×13 pan — perfect for potlucks, game days, and family gatherings.
• Kids go absolutely crazy for this dessert every single time it appears.

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Ingredients You’ll Need

Layer 1 — Cookie Base:

• 1 family-size package (16 oz) Nutter Butter cookies (or any peanut butter sandwich cookie)
• 4 tablespoons unsalted butter, melted (helps the cookie layer set firmly as a base)

Layer 2 — Cream Cheese Peanut Butter Filling:

• 8 oz cream cheese, softened to room temperature
• 1 cup powdered sugar, sifted
• 1/2 cup creamy peanut butter (natural peanut butter can separate — use a commercial brand like Jif for best results)
• 1 container (8 oz) frozen whipped topping, thawed, divided

Layer 3 — Chocolate Pudding:

• 2 packages (3.9 oz each) instant chocolate pudding mix
• 3 1/2 cups cold whole milk (cold milk is essential — warm milk will not set the pudding)

Layer 4 — Topping:

• Remaining whipped topping from container above
• 1/2 cup Nutter Butter cookies, roughly crushed
• 1/4 cup creamy peanut butter, melted and drizzled
• 2 oz semi-sweet chocolate, melted and drizzled (or chocolate syrup for ease)

Why These Ingredients Work

Nutter Butter cookies are more than just the flavor base — they soften overnight in the refrigerator into something that tastes and feels almost like a dense, peanut-buttery cookie cake layer. The transformation they undergo during the chilling time is what makes this dessert so special — what goes in crunchy comes out impossibly tender and cohesive.

Softened cream cheese beaten with peanut butter and powdered sugar creates a filling that is simultaneously rich, tangy, sweet, and deeply nutty. The whipped topping folded in lightens the whole mixture into something that feels mousse-like rather than heavy — you get the full peanut butter flavor without any of the denseness.

Instant chocolate pudding mixed with cold whole milk sets into a thick, creamy layer that holds its shape when sliced but melts luxuriously on the tongue. The chocolate layer provides the perfect bittersweet contrast to the sweet, peanut-buttery layers above and below it.

A drizzle of melted peanut butter over the whipped topping top layer creates those beautiful golden ribbons that photograph stunningly and signal to every guest exactly what they are about to taste. It is the finishing detail that transforms a casual dessert into something that looks deliberately professional.

Essential Tools and Equipment

• 9×13-inch baking dish or casserole pan
• Electric hand mixer or stand mixer
• Large mixing bowl and medium mixing bowl
• Rubber spatula for spreading each layer
• Whisk for the pudding layer
• Offset spatula or the back of a large spoon for smoothing
• Zip-top bag with corner snipped (for drizzling peanut butter and chocolate)
• Plastic wrap for covering during refrigeration

Step-by-Step Instructions

Step 1: Make the Cookie Crust

Place the Nutter Butter cookies in a food processor and pulse until they become fine crumbs. Alternatively, place them in a large zip-top bag and crush with a rolling pin. Reserve half a cup of crumbs for the topping, then mix the rest with the melted butter until the mixture looks like wet sand. Press firmly and evenly into the bottom of the 9×13 dish. A flat-bottomed glass works perfectly for pressing the crust into a smooth, compact layer.

Step 2: Make the Cream Cheese Peanut Butter Layer

Beat the softened cream cheese, peanut butter, and sifted powdered sugar together with an electric mixer on medium speed until completely smooth and creamy — 2 to 3 minutes. Scrape the bowl down at least once. Fold in half of the thawed whipped topping with a rubber spatula using gentle sweeping motions until just combined. Spread this mixture evenly over the cookie crust and smooth into a flat layer.

Step 3: Make the Chocolate Pudding Layer

Whisk both boxes of instant chocolate pudding mix with the cold whole milk in a medium bowl for 2 full minutes until the pudding thickens noticeably. Let it stand for 2 more minutes until set. Spread the chocolate pudding evenly over the cream cheese layer, smoothing all the way to the edges of the dish.

Step 4: Add the Whipped Topping Layer

Spread the remaining whipped topping over the chocolate pudding layer in a thick, even cloud. Take your time getting this layer smooth and flat — it is the layer everyone sees and it creates the pristine white canvas for the gorgeous drizzled toppings.

Step 5: Add the Toppings and Chill

Scatter the reserved crushed Nutter Butter cookies across the surface of the whipped topping. Melt the peanut butter in the microwave for 30 seconds and pour into a zip-top bag. Snip the corner and drizzle it in long ribbons across the top. Repeat with melted chocolate or chocolate syrup. Cover the dish with plastic wrap and refrigerate for a minimum of 4 hours — overnight is strongly preferred for the best texture.

Step 6: Slice and Serve

Slice the chilled lasagna into squares using a sharp knife wiped clean between each cut for the cleanest presentation. Use a flat spatula to lift each piece cleanly from the dish.

You Must Know

Chill this dessert for a minimum of 4 hours — overnight is genuinely the better choice. The cookie layer needs that time to soften from crunchy to tender, and the layers need time to bond and set so each slice holds its shape cleanly when cut. A dessert lasagna sliced before it is fully chilled looks sloppy and tastes incomplete.

Use cold milk for the pudding — always. Warm or room-temperature milk will not activate the thickening agents in instant pudding properly and the layer will stay liquid rather than setting into the thick, sliceable consistency this recipe needs.

Personal Secret: Add 1 teaspoon of espresso powder to the chocolate pudding milk before whisking. You will not taste coffee, but the espresso intensifies the chocolate flavor so dramatically that the pudding layer tastes like premium dark chocolate rather than boxed pudding.

Pro Tips & Cooking Hacks

• Use commercial peanut butter (Jif, Skippy) rather than natural — natural peanut butter separates and makes the cream cheese layer oily and unstable.
• Wipe the knife clean between each cut for clean, Instagram-worthy slices with no smeared layers.
• Melt peanut butter in a zip-top bag submerged in hot water instead of the microwave — it drizzles more evenly without clumping.
• Make this up to 2 days ahead — it keeps beautifully and the flavors continue to improve in the refrigerator.
• For a quicker crust, skip the butter and simply press whole Nutter Butter cookies in a single layer directly into the dish.

Flavor Variations & Suggestions

For a peanut butter banana version, add 2 ripe mashed bananas to the cream cheese peanut butter layer before folding in the whipped topping. The banana adds a natural sweetness and a classic flavor pairing that makes the whole dessert taste like a banana split reimagined as a layered dessert.

Swap the chocolate pudding for vanilla pudding and add a cup of mini Reese’s Pieces pressed into the vanilla layer for a completely different but equally irresistible version. Top with extra Reese’s Pieces and crushed peanuts for a peanut butter candy overload that peanut butter lovers will obsess over.

Use Oreo cookies as the base instead of Nutter Butters and replace the peanut butter layer with a plain cream cheese layer for a classic Oreo Dirt Cake base. Then build up the chocolate and whipped topping layers as written — the result is a cookies-and-cream dessert lasagna that is equally crowd-pleasing.

Make-Ahead Options

This dessert is purpose-built for making ahead. Assemble the complete dessert up to 48 hours before serving and keep it covered in the refrigerator — the longer it sits, the better the layers meld and the cookies soften. The cookie layer reaches peak tenderness between 12 and 24 hours after assembly.

Freeze individual slices wrapped tightly in plastic wrap and then foil for up to 1 month. Thaw in the refrigerator for 4 to 6 hours before serving — the texture after freezing is slightly different but still delicious. Do not freeze the whole assembled dish as the whipped topping top layer does not thaw evenly.

What to Serve With Peanut Butter Chocolate Lasagna

This dessert is rich and complete on its own — serve it at the end of a lighter dinner so it gets the full attention it deserves. Grilled chicken, simple pasta, or a fresh salad before this dessert creates a beautifully balanced meal that goes from light to gloriously indulgent.

Pair each slice with a tall glass of cold whole milk — the most natural, most perfect pairing for anything peanut butter and chocolate. Children and adults both reach for the milk automatically, and there is a reason for that.

For adults, a cup of strong black coffee alongside a slice is a genuinely excellent pairing — the bitterness of the coffee cuts through the sweetness and richness of the dessert in all the right ways and makes each bite taste more complex and satisfying.

Serve alongside vanilla ice cream for an absolutely over-the-top dessert experience that people will talk about long after the party is over. The cold, plain ice cream provides relief from the sweetness while the warm room between bites builds anticipation for the next forkful.

Allergy Information

• Contains: Peanuts (Nutter Butters, peanut butter), Dairy (cream cheese, whipped topping, milk), Gluten (cookies)
• Gluten-free: Use certified GF peanut butter sandwich cookies and verify pudding mix labels
• Dairy-free: Use dairy-free cream cheese, coconut whipped topping, and oat milk or almond milk for the pudding
• Nut-free: This recipe cannot easily be made nut-free due to peanut butter as a primary ingredient

Storage & Reheating

• Cover tightly with plastic wrap and refrigerate for up to 4 days.
• Serve cold — do not bring to room temperature before serving.
• Freeze individual wrapped slices for up to 1 month; thaw in the refrigerator.
• Do not reheat — this is a cold, no-bake dessert served exclusively chilled.

FAQs

Can I use a different cookie for the crust?

Yes — Oreos, graham crackers, chocolate wafers, or any peanut butter cookie work as alternatives. Each changes the flavor profile slightly but all work structurally as a base layer.

How long does this need to chill?

A minimum of 4 hours, but overnight produces the best results by far. The cookie layer softens and the pudding layer fully sets with a longer chill — do not rush this step.

My pudding layer is runny. What went wrong?

Instant pudding must be made with cold milk and whisked for a full 2 minutes without stopping. Warm milk or under-whisking prevents it from setting. If the pudding looks thin after 2 minutes, let it stand another 3 to 5 minutes — it continues to thicken as it sits.

Can I use homemade whipped cream instead of Cool Whip?

Yes, but homemade whipped cream is less stable and the layers will not hold as cleanly during slicing. If you use homemade cream, serve within 4 to 6 hours of assembly for the best presentation.

How do I get clean slices?

Use a sharp knife and wipe it completely clean with a damp cloth between every single cut. Running the knife under hot water and drying it before each cut also helps produce clean, beautiful layers.

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