Description

Chocolate Peanut Butter Lasagna is a rich, no-bake layered dessert combining a crunchy Oreo cookie crust with creamy peanut butter, smooth chocolate pudding, and fluffy whipped cream topped with chocolate chips and nuts. Perfect for parties and special occasions, this indulgent treat is chilled to set and served cold for a deliciously sweet experience.

Ingredients

Scale

Crust

1 package (14.3 oz) Oreo cookies (regular, not double-stuffed)
1/2 cup (1 stick) unsalted butter, melted

Cream Cheese Layer

1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1 cup heavy whipping cream (or 1 container (8 oz) Cool Whip, thawed)

Pudding Layer

2 packages (3.9 oz each) instant chocolate pudding mix
3 cups cold milk

Whipped Cream Layer

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (or use another container (8 oz) Cool Whip, thawed)

Toppings

1/2 cup mini chocolate chips or chocolate shavings
1/2 cup chopped peanuts (optional)
Chocolate syrup for drizzling (optional)

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Instructions

Prepare the Crust: In a food processor, crush the Oreo cookies into fine crumbs. Combine the Oreo crumbs with the melted butter and mix until well combined. Press the mixture evenly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the next layers.
Make the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and peanut butter, beating until well combined. In a separate bowl, whip the heavy cream until stiff peaks form (or if using Cool Whip, skip this step). Gently fold the whipped cream (or Cool Whip) into the peanut butter mixture until fully combined. Spread the peanut butter mixture evenly over the chilled crust. Return to the refrigerator.
Prepare the Pudding Layer: In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes. Let the pudding set for another 2 minutes. Spread the chocolate pudding evenly over the cream cheese layer. Return to the refrigerator.
Make the Whipped Cream Layer: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form (or use Cool Whip). Spread the whipped cream (or Cool Whip) evenly over the pudding layer.
Add the Toppings: Sprinkle mini chocolate chips or chocolate shavings evenly over the whipped cream layer. If desired, add chopped peanuts for an extra crunch. Drizzle with chocolate syrup for an extra touch of sweetness.
Chill and Serve: Refrigerate the lasagna for at least 4 hours, or overnight, to set properly. Cut into squares and serve chilled. Enjoy!

Notes

This dessert requires several hours of chilling time, so plan ahead.
You can substitute Cool Whip for homemade whipped cream in both layers for convenience.
For a nut-free version, omit the peanut butter and chopped peanuts.
Use regular Oreo cookies, not double-stuffed, to ensure the correct crust texture.
Always press the crust firmly to create a sturdy base for layering.
Store leftovers covered in the refrigerator for up to 3 days.