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 Recipe for Holiday Gatherings

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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