This No Bake Peanut Butter Chocolate Lasagna is a dream come true for dessert lovers! With layers of creamy peanut butter mixture, chocolate pudding, and whipped cream, it’s totally irresistible.
Honestly, who can resist peanut butter and chocolate? I love making this treat ahead of time, so it’s chilled and ready when cravings hit. It’s a quick treat that wows everyone!
Key Ingredients & Substitutions
Chocolate Sandwich Cookies: These cookies are the base of your crust. Oreos are a favorite, but any chocolate cookies work. If you’re looking for a healthier option, try whole grain or gluten-free chocolate cookies.
Peanut Butter: Creamy peanut butter gives the best texture here. If you have a nut allergy or want a different flavor, almond butter or sunbutter are excellent substitutes. Just keep in mind, they might change the taste slightly!
Whipped Topping: You can use store-bought whipped topping or make your own with heavy whipping cream. If you’re dairy-free, coconut whipped cream is a great option that adds a yummy flavor.
Instant Chocolate Pudding Mix: For a richer flavor, you can replace this with homemade chocolate pudding. Just ensure it cools down properly before layering it in!
How Can I Get the Cookie Crust Just Right?
Making the crust has a few simple steps to get it just right. You want a solid base that holds together well. After crushing the cookies, mix them thoroughly with melted butter. The mixture should feel slightly damp but not soggy.
- Crush the cookies until they’re fine crumbs using a food processor or a zip-top bag with a rolling pin.
- Add the melted butter and stir until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the dish. Use the back of a measuring cup to create an even, compact layer.
How to Make No Bake Peanut Butter Chocolate Lasagna
Ingredients You’ll Need:
For the Cookie Crust:
- 1 package (15.25 oz) chocolate sandwich cookies (such as Oreos)
- 1/2 cup unsalted butter, melted
For the Peanut Butter Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup peanut butter (creamy)
- 1 cup whipped topping (thawed)
For the Chocolate Layer:
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 4 cups milk
For the Topping:
- 1 cup whipped topping (for topping)
- 1/2 cup chopped peanuts (for garnish)
How Much Time Will You Need?
This scrumptious no-bake dessert requires about 20 minutes of prep time, plus at least 4 hours to chill in the fridge. You can make it ahead of time and let it set overnight for the best results!
Step-by-Step Instructions:
1. Make the Cookie Crust:
Start by crushing the chocolate sandwich cookies into fine crumbs. You can use a food processor for a quick blend, or place the cookies in a zip-top bag. Then, use a rolling pin to crush them until they’re nice and fine. In a medium bowl, mix the crushed cookie crumbs with the melted butter until it’s all combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish to form your crust.
2. Prepare the Peanut Butter Layer:
In another bowl, take the softened cream cheese and beat it together with the powdered sugar until the mixture is smooth and creamy. Next, add in the peanut butter and 1 cup of whipped topping, mixing until everything is well blended. Once it’s all combined, spread this creamy peanut butter mixture evenly over the cookie crust that you made earlier.
3. Create the Chocolate Pudding Layer:
In a separate bowl, combine the chocolate pudding mix and the 4 cups of milk. Whisk this together for about 2 minutes until the pudding starts to thicken up a bit. Pour this delicious chocolate pudding mix over the peanut butter layer, spreading it out evenly so it covers everything nicely.
4. Add the Final Topping:
Now, take the remaining cup of whipped topping and spread it evenly on top of the chocolate pudding layer. This will create a beautiful and creamy layer that adds to the delightful taste of your lasagna. Sprinkle the chopped peanuts over the whipped topping for a nice crunchy finish.
5. Chill and Serve:
Cover the lasagna with plastic wrap and refrigerate it for at least 4 hours, or overnight if you have the time. This will help it set perfectly. When ready to serve, cut into squares and enjoy this cool, creamy, and utterly delicious dessert! Perfect for any occasion!
Can I Use Different Types of Cookies for the Crust?
Absolutely! While chocolate sandwich cookies are traditional, you can substitute with other types like vanilla wafers or graham crackers for a different flavor profile. Just adjust the amount of butter based on your cookie choice; graham crackers might require a bit less butter for the crust to hold.
How Can I Make This Recipe Gluten-Free?
To make this no-bake lasagna gluten-free, choose gluten-free chocolate sandwich cookies. Many brands offer great options that work perfectly as a substitute, and the rest of the ingredients are generally naturally gluten-free. Just double-check all labels to ensure they meet your dietary needs!
Can I Make This Dessert in Advance?
Yes, you can! This dessert actually tastes better the next day as the flavors meld together. Prepare it a day or two ahead of time, but keep it refrigerated until you’re ready to serve. It can be saved for up to 3 days in the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It should last for about 3-4 days. If you notice the layers start to separate or become soggy, give it a gentle stir before serving to freshen it up!
