Description

Peanut Butter Lasagna is a no-bake layered dessert featuring a crunchy Oreo cookie crust, a creamy peanut butter layer, a rich chocolate pudding layer, and a whipped topping finish. This indulgent treat combines the classic flavors of peanut butter, chocolate, and Oreo for a crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale

Oreo Crust

36 Oreo cookies
⅓ cup melted butter

Peanut Butter Layer

8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
¼ cup milk
1 ½ cups whipped topping (such as Cool Whip)

Chocolate Layer

2 boxes instant chocolate pudding mix (3.4 ounces each, 4 servings size)
2 ¾ cups milk

Toppings

Whipped topping (remaining)
1 Mini Reese’s Peanut Butter Cups, chopped
Peanut butter chips
Chocolate syrup (optional)

Instructions

Prepare Oreo Crust: Using a food processor, finely crush the Oreo cookies until they reach a crumb consistency. Stir in the melted butter thoroughly until all crumbs are moistened. Press this mixture firmly into the bottom of a 9″ x 13″ pan or glass dish. Place the crust in the freezer to set while you prepare the next layer.
Make Peanut Butter Layer: In a mixing bowl, combine softened cream cheese, milk, and creamy peanut butter. Beat on medium speed until the mixture becomes light and fluffy. Gradually add powdered sugar while mixing, then gently fold in the whipped topping to maintain a light texture. Spread this peanut butter mixture evenly over the chilled Oreo crust. Return it to the freezer as you prepare the chocolate layer.
Prepare Chocolate Pudding Layer: In a separate bowl, whisk together both boxes of instant chocolate pudding mix with 2 ¾ cups of milk. Note that this amount of milk is less than what the box suggests to achieve a thicker pudding consistency. Spread the pudding layer evenly over the peanut butter layer. Place the dish in the refrigerator and allow the pudding to set for about 5 minutes.
Add Final Toppings: Once the pudding layer is set, top the dessert with the remaining whipped topping. Sprinkle chopped Mini Reese’s Peanut Butter Cups and peanut butter chips over the whipped topping. Drizzle chocolate syrup over the top if desired. Cover and refrigerate the lasagna for at least 3 hours before serving to let all layers firm up and the flavors meld.

Notes

Freezing the crust and peanut butter layers helps to firm up the dessert, making it easier to layer and serve.
The chocolate pudding is made thicker by using less milk than called for on the box, which prevents it from being too runny.
You can substitute Mini Reese’s Peanut Butter Cups with chopped regular Reese’s or peanut butter candies as preferred.
For easier slicing, ensure the dessert is well chilled and set for at least 3 hours.
This dessert should be stored in the refrigerator and is best enjoyed within 2-3 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Peanut Butter Lasagna, no-bake dessert, layered dessert, peanut butter dessert, Oreo crust, chocolate pudding, easy dessert