Chocolate peanut butter lasagna will easily be a new factor family dessert recipe. It’s a super easy dessert recipe that you can make in less than 30 minutes and it will serve a crowd.
I should say it will serve a crowd if you actually want to share. Hahaha. Half of the time when I’m making this recipe my husband asks if we actually have to share or can he have it to himself. Yes it’s just that good.
I also don’t mind making it because it’s not a ton of crazy ingredients or steps so you can make this quick chocolate peanut butter dessert in no time.
And as things start to warm up, I love the fact this is a no bake peanut butter dessert so I don’t have to add any extra heat in the kitchen. This is also a fun recipe you can make with your kids and let them take the reins a little bit.
Recipe Ingredient Notes
To make our chocolate peanut butter lasagna, you need the following ingredients:
- Oreos (crushed)
- Melted butter
- Softened cream cheese
- Granulated sugar
- Cold milk
- Cool Whip
- Instant vanilla pudding mix
- Peanut butter
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Chocolate Peanut Butter Lasagna Recipe
- Measure out ¼ cup Oreo cookie crumbs and set aside.
- Combine remaining cookie crumbs with butter and mix together. Press crumbs into the bottom of a 9×13″ pan.
- In a mixing bowl, beat together cream cheese, sugar, and 2 Tablespoons of cold milk until thoroughly mixed together. Add in 1¼ cups Cool Whip and mix well.
- Spread cream cheese mixture over Oreo crust in the pan. Stick in the fridge while you prepare the next layer (you could even stick it in the freezer if you want).
- In another mixing bowl, mix together pudding mixes and remaining 3 cups of milk for about 2 minutes. Add in peanut butter, mix well. Spread peanut butter mixture over cream cheese mixture in the pan.
- Let dessert stand for about 5 minutes to let the pudding thicken.
- Spread remaining Cool Whip over the top and sprinkle with remaining Oreo cookie crumbs. Let chill in the fridge for about 4 hours or until the dessert firms up.
Storage Instructions
Fridge: Place the Chocolate Peanut Butter Lasagna in the fridge, covered and store for up to 3 days.
Enjoy More Delicious Puddings and Mousse Recipes
Puddings are easy enough for home cooks at any level, and they make a great dessert for any occasion. Check out our comprehensive list of all our pudding recipes!
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Chocolate Peanut Butter Lasagna Recipe
Ingredients
- 14.3 ounces package of Oreo cookies, finely crushed (about 3 cups crushed Oreos)
- 6 Tablespoon butter, melted
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 3 cups +2 tablespoons cold milk, divided
- 12 ounces Cool Whip Whipped Topping, thawed and divided
- (2) 3.4 ounces packages vanilla instant pudding
- ½ cup peanut butter
Instructions
- Measure out ¼ cup Oreo cookie crumbs and set aside.
- Combine remaining cookie crumbs with butter and mix together. Press crumbs into the bottom of a 9×13" pan.
- In a mixing bowl, beat together cream cheese, sugar, and 2 Tablespoons of cold milk until thoroughly mixed together. Add in 1¼ cups Cool Whip and mix well.
- Spread cream cheese mixture over Oreo crust in the pan. Stick in the fridge while you prepare the next layer (you could even stick it in the freezer if you want).
- In another mixing bowl, mix together pudding mixes and remaining 3 cups of milk for about 2 minutes. Add in peanut butter, mix well. Spread peanut butter mixture over cream cheese mixture in the pan.
- Let dessert stand for about 5 minutes to let the pudding thicken.
- Spread remaining Cool Whip over the top and sprinkle with remaining Oreo cookie crumbs. Let chill in the fridge for about 4 hours or until the dessert firms up.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
So easy to make and tastes incredible. Perfect for a crowd!