Chocolate Peanut Butter Lasagna
Chocolate peanut butter lasagna is a no bake layered dessert that stacks four components into one 9 x 13 inch pan. Nothing about it is Italian beyond the shape.
Instead of noodles and sauce, you get a chocolate graham cracker crust, a fluffy peanut butter cheesecake mousse, a rich chocolate pudding layer, and a whipped cream topping finished with chopped Reese’s cups, Reese’s Pieces, and a drizzle of melted peanut butter.
Each layer has a job. The crust gives the dessert a firm base that holds together when you slice it. The peanut butter mousse brings the creamy tang of cream cheese together with the deep roasted flavor of peanut butter.
The pudding layer keeps the dessert from tasting too heavy, and the whipped topping lightens the finish. The candy garnish adds crunch and a little salt against all that sweetness.
The recipe comes from Vera Z. at OMG Chocolate Desserts, where it is written as a make ahead dessert for potlucks and parties. Prep time is 30 minutes and the total time is 30 minutes, because there is no oven involved.
It serves 12 to 16 people, which is the kind of number you want when a crowd arrives with plates in hand.
According to the original post, the author has shared more than thirty dessert lasagna recipes, including Chocolate Lasagna, Hot Chocolate Lasagna, Bailey’s Lasagna, Christmas Lasagna, 4th of July Berry Lasagna, Peach Lasagna, White Chocolate Blueberry Lasagna, and a popular No Bake Strawberry Jell o Lasagna.
Chocolate and peanut butter is described there as a favorite flavor pairing, and this lasagna had not been posted before, even though Chocolate Peanut Butter Cheesecake, Peanut Butter Chocolate Cake, and homemade Reese’s cups had already appeared on the blog.
If you are feeding a smaller household, the recipe can be halved and made in an 8 x 8 or 9 x 9 inch dish for portion control. That keeps the servings sensible without leaving you with dessert for a week.
If you enjoy this flavor pairing in other formats, a Chocolate Peanut Butter Mousse and Chocolate Peanut Butter No Bake Cookies use the same combination in very different textures.
The original no bake chocolate peanut butter lasagna recipe is published at OMG Chocolate Desserts, along with the author’s own notes on building the layers.
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Ingredients
The ingredient list splits neatly into four parts, and each one is short. Use the exact amounts below for the full 9 x 13 inch version.
For the crust
- 2 1/4 cups chocolate graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the peanut butter layer
- 8 oz brick style cream cheese, at room temperature
- 1 1/4 cups peanut butter, and do not use natural or other too runny types of peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups Cool Whip, thawed, or homemade whipped cream whipped to very stiff peaks
For the chocolate pudding layer
- 2 x 3.9 oz chocolate instant pudding
- 2 3/4 cups whole milk
For the topping
- 3 cups Cool Whip, or homemade whipped cream
- 2 to 3 tablespoons peanut butter, melted
- Reese’s Pieces
- Reese’s cups, chopped
A few details decide whether the layers set the way they should. The cream cheese needs to be brick style and at room temperature so it beats smooth instead of lumpy. Room temperature also matters because cold cream cheese will not blend evenly with the peanut butter and powdered sugar.
The peanut butter should be a regular, spreadable style. Natural peanut butter and other runny types will change how firmly the mousse layer sets, so the recipe asks you to avoid them. Use a chocolate instant pudding mix, not a cook and serve pudding, and whisk it with whole milk for the creamiest texture.
Cool Whip needs to be thawed before it goes into the peanut butter layer. If you prefer to whip your own cream, beat it to very stiff peaks so it holds the mousse together the way the recipe intends.
The topping uses 3 cups of whipped cream, plus 2 to 3 tablespoons of melted peanut butter for the drizzle and the candies for the finish.
Instructions
Work in order, because each layer goes on top of a chilled one. Freezing briefly between steps keeps the layers from sliding or dragging into each other as you spread.
- Make the crust. Stir together the chocolate graham cracker crumbs and the melted butter until all of the crumbs are evenly moistened. Press the mixture into the bottom of a 9 x 13 glass dish. Place the dish in the freezer while you make the filling.
- Build the peanut butter layer. Beat together the softened cream cheese, the vanilla, and the powdered sugar. Add the peanut butter and mix well. Mix in 2 cups of whipped cream. Spread the mixture over the crust, then place the dish in the freezer while you make the next layer.
- Add the chocolate pudding layer. Whisk together the chocolate pudding mix and the milk. Spread it over the peanut butter layer. Place the dish in the freezer for exactly 10 minutes.
- Finish with the topping. Spread the whipped topping over the pudding layer. Drizzle with melted peanut butter and garnish with chopped Reese’s cups and Reese’s Pieces candies.
Here is the same build in a quick reference table, which helps when you are working fast and want to keep the order straight.
| Layer | What goes in | What it does |
|---|---|---|
| Chocolate graham cracker crust | Chocolate graham cracker crumbs and melted unsalted butter | Creates the firm base that holds the slices together |
| Peanut butter layer | Cream cheese, peanut butter, powdered sugar, vanilla, and 2 cups whipped cream | Adds the creamy, tangy mousse texture |
| Chocolate pudding layer | Chocolate instant pudding and whole milk | Brings the soft chocolate middle |
| Topping | 3 cups whipped cream, melted peanut butter, Reese’s Pieces, and chopped Reese’s cups | Finishes the dessert with a light, candy topped surface |
Two small habits make the layers look tidy. Press the crumb mixture firmly and evenly with the back of a measuring cup so the crust does not crumble when you cut the first slice. When you spread the peanut butter mousse, work gently from the center outward, because the crust underneath is still soft from the freezer.
The 10 minute freeze after the pudding layer is there for a reason. The pudding needs to firm up just enough that the whipped topping can sit on top without sinking in. If the pudding still looks loose after 10 minutes, give it a few extra minutes in the freezer rather than spreading the topping over a soft surface.
For the crispest texture, add the chopped candy garnish shortly before serving. Melt the peanut butter until it is smooth and thin enough to drizzle, then let it cool for a moment so it does not melt the whipped topping as it lands.
If you are making the smaller version, halve every ingredient and build the layers in an 8 x 8 or 9 x 9 inch dish. The method stays exactly the same, and the brief freezer stops still apply.
Recipe details
Prep time is 30 minutes, and the total time is 30 minutes because nothing goes in the oven. The full recipe makes 12 to 16 servings in a 9 x 13 inch dish. For a smaller group, halve the ingredients and use an 8 x 8 or 9 x 9 inch dish.
The dessert is rich, so slices can be modest. Cutting the pan into 16 pieces keeps portions comfortable for a holiday spread with other desserts on the table, while 12 larger slices suit a potluck where this is the star.
Because the dessert is assembled in layers and chilled between steps, it is a natural fit for a make ahead plan. The original recipe notes that it works well for potlucks and parties, which makes sense for a pan that feeds a crowd and needs no last minute baking.
Keep the finished dessert cold until you are ready to serve so the layers hold their shape when you cut them. A thin, sharp knife works better than a wide serving spatula here, and wiping the blade between slices keeps the edges clean.
Pair it with a lighter dessert if you are planning a big holiday table, or keep the pan as the only sweet course and let the candy garnish do the talking. Either way, chocolate and peanut butter in a cold, creamy slice is hard to beat when the table is full.
Make the crust and the peanut butter layer first, freeze briefly, then finish with the pudding, the whipped topping, and the candy. The order is what keeps every layer distinct.
FAQs
How long does chocolate peanut butter lasagna keep in the fridge?
Chocolate peanut butter lasagna will keep for up to three days when stored covered in the refrigerator. For best results, add the whipped topping and garnishes just before serving if the dessert is made more than a day ahead. The layers remain firm and flavorful throughout this time.
Can you freeze chocolate peanut butter lasagna?
Yes, chocolate peanut butter lasagna freezes well. For the best texture, freeze individual slices wrapped tightly in plastic wrap and then in foil. This dessert can be enjoyed as a frozen treat or thawed in the refrigerator before serving. The peanut butter and pudding layers hold up beautifully to freezing.
What is the best peanut butter for chocolate peanut butter lasagna?
The best peanut butter is a conventional processed peanut butter, such as Jif or Skippy. Natural or runny peanut butter should not be used because it will make the filling too soft to hold its shape. Processed peanut butter with added sugar and stabilizers creates a stable, sliceable mousse layer.
Can you use an Oreo crust for chocolate peanut butter lasagna?
Yes, an Oreo crust is an excellent substitute for the chocolate graham cracker crust. The filling from the cookies reduces the need for extra melted butter, adding more chocolate flavor and sweetness. Simply crush the Oreos with their filling and mix with a small amount of melted butter before pressing into the dish.
Chocolate Peanut Butter Lasagna
Chocolate Peanut Butter Lasagna Chocolate peanut butter lasagna is a no bake layered dessert that stacks four components into one 9 x 13 inch pan. Nothing about it is Italian beyond the shape.
- Total Time: 30 min
- Yield: 12–16 1x
Ingredients
Crust
2 1/4 cups chocolate graham cracker crumbs
1/2 cup unsalted butter, melted
Peanut Butter Layer
8 oz cream cheese, brick-style, room temperature
1 1/4 cups peanut butter, do not use natural or other too runny types of peanut butter
1 cup powdered sugar
1 teaspoon vanilla
2 cups Cool Whip, thawed (or homemade whipped cream whipped to very stiff peaks)
Chocolate Pudding Layer
2 x 3.9 oz chocolate instant pudding
2 3/4 cups whole milk
Topping
3 cups Cool Whip, (or homemade whipped cream)
2–3 tablespoons peanut butter, melted
Reese’s Pieces
Reese’s cups, chopped
Instructions
1-To make the crust, stir together chocolate: To make the crust, stir together chocolate graham cracker crumbs and melted butter until all crumbs are evenly moistened. Press the mixture into the bottom of 9 x 13 glass dish. Pace in the freezer whle making the filling.
2-To make the peanut butter layer beat: To make the peanut butter layer beat together softened cream cheese, vanilla and powdered sugar. Add peanut butter and mix well. Mix in 2 cups whipped cream. Spread over the crust. Place in the freezer while making next layer.
3-Whisk together chocolate pudding mix and milk: Whisk together chocolate pudding mix and milk. Spread over peanut butter layer. Place in the freezer for 10 minutes.
4-Spread whipped topping over the pudding layer: Spread whipped topping over the pudding layer. Drizzle with melted peanut butter and garnish with chopped Reese’s and Reese’s pieces candies.
- Prep Time: 30 min
- Method: no_cook
