I make this Chocolate Peanut Butter Lasagna when I want a rich, creamy, no-bake dessert that feels extra special without turning on the oven. It has a crunchy Oreo crust, a fluffy peanut butter layer, a smooth chocolate pudding layer, and a generous topping of whipped cream, peanut butter chips, chocolate chips, and chopped Reese’s cups. Every bite tastes cool, creamy, and wonderfully indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
19.1 ounce package regular Oreos
6 tbsp salted butter, melted
8 ounce package cream cheese, softened
¾ cup creamy peanut butter
⅔ cup half and half
3.4 ounce package instant vanilla pudding mix
1¾ cups whipped topping
8 ounce package cream cheese, softened
2½ cups half and half
5.9 ounce package instant chocolate pudding mix
4 cups Cool Whip
½ cup peanut butter chips
½ cup semi-sweet chocolate chips
7.6 ounce bag Reese’s peanut butter mini cups, chopped
Directions
I start by placing the Oreos in a food processor and crushing them into fine crumbs. I mix the crumbs with the melted butter until everything is well combined, then I press the mixture firmly into the bottom of a 9×13-inch dish to create the crust. After that, I refrigerate the crust for about 10 minutes so it can set.
Next, I beat the softened cream cheese and creamy peanut butter together in a mixing bowl until the mixture is smooth and fluffy. I add the half and half and vanilla pudding mix, then keep beating until the filling becomes thick and creamy. Once that is ready, I gently fold in the whipped topping and spread the peanut butter layer evenly over the chilled Oreo crust.
In another bowl, I beat the second package of cream cheese until smooth. I add the half and half and chocolate pudding mix, then mix until the texture is thick and creamy. I spread this chocolate layer evenly over the peanut butter layer.
To finish, I spread the Cool Whip smoothly over the top. I sprinkle the peanut butter chips, semi-sweet chocolate chips, and chopped Reese’s peanut butter mini cups all over the surface. Then I refrigerate the dessert for at least 4 hours, or until it is fully set and easy to slice.
Servings and timing
I get 12 servings from this recipe.
Prep time: 25 minutes
Cooking time: 0 minutes
Total time: 4 hours 25 minutes
Variations
I sometimes change this dessert a little depending on what I have on hand or the flavor I want. I can swap the regular Oreos for golden Oreos or chocolate sandwich cookies for a slightly different crust. I also like to add chopped peanuts on top for extra crunch. When I want an even richer dessert, I drizzle melted peanut butter or chocolate over the whipped topping before chilling. For a different candy topping, I use chopped peanut butter cups, mini chocolate candies, or crushed cookies. I can also make the layers a bit lighter by using reduced-fat cream cheese or light whipped topping.
Storage/Reheating
I store this dessert covered in the refrigerator because it needs to stay cold to hold its shape. It stays fresh for about 3 to 4 days when kept well covered. I do not reheat it since it is meant to be served chilled. If I want to make it ahead for a party, I usually prepare it the day before so the layers have plenty of time to set. For longer storage, I can freeze individual slices in an airtight container, then thaw them in the refrigerator before serving.
FAQs
Can I make Chocolate Peanut Butter Lasagna ahead of time?
Yes, I actually prefer making it ahead of time because the layers firm up nicely after several hours in the refrigerator. I find that preparing it the night before serving gives the best texture.
Can I use homemade whipped cream instead of Cool Whip?
Yes, I can use homemade whipped cream if I want a more homemade touch. I just make sure it is whipped to a stable texture so the top layer holds well.
Do I need a food processor for the Oreo crust?
No, I do not have to use a food processor. I can place the Oreos in a sealed bag and crush them with a rolling pin until I get fine crumbs.
Can I freeze this dessert?
Yes, I can freeze it. I like freezing slices in airtight containers, then letting them thaw in the refrigerator before serving. The texture is best when it is still slightly chilled.
How do I know when it is ready to serve?
I know it is ready when the layers feel set and the dessert slices cleanly. I usually give it at least 4 hours in the refrigerator, but a longer chill often makes it even better.
Conclusion
I think this Chocolate Peanut Butter Lasagna is one of the most satisfying no-bake desserts I can make. It is creamy, rich, layered with flavor, and perfect for sharing. I love how simple the steps are, and I really enjoy the combination of Oreo, peanut butter, chocolate, and whipped topping in every bite. This is the kind of dessert I make when I want something easy, impressive, and guaranteed to disappear fast.
📖 Recipe:
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Chocolate Peanut Butter Lasagna
- Total Time: 4 hours 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich, creamy no-bake dessert layered with an Oreo cookie crust, fluffy peanut butter filling, smooth chocolate pudding, and a topping of whipped cream, chocolate chips, peanut butter chips, and chopped Reese’s cups.
Ingredients
19.1 ounce package regular Oreos, crushed
6 tbsp salted butter, melted
8 ounce package cream cheese, softened
3/4 cup creamy peanut butter
2/3 cup half and half
3.4 ounce package instant vanilla pudding mix
1 3/4 cups whipped topping
8 ounce package cream cheese, softened
2 1/2 cups half and half
5.9 ounce package instant chocolate pudding mix
4 cups Cool Whip
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
7.6 ounce bag Reese’s peanut butter mini cups, chopped
Instructions
- Crush the Oreos in a food processor until fine crumbs form. Mix the crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust. Refrigerate for about 10 minutes to set.
- In a mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and fluffy.
- Add the half and half and vanilla pudding mix, then beat until thick and creamy.
- Gently fold in the whipped topping and spread the peanut butter layer evenly over the chilled Oreo crust.
- In another bowl, beat the second package of cream cheese until smooth.
- Add the half and half and chocolate pudding mix, mixing until thick and creamy.
- Spread the chocolate layer evenly over the peanut butter layer.
- Spread the Cool Whip evenly over the top layer.
- Sprinkle peanut butter chips, semi-sweet chocolate chips, and chopped Reese’s peanut butter mini cups over the top.
- Refrigerate for at least 4 hours or until fully set and easy to slice before serving.
Notes
Golden Oreos or other chocolate sandwich cookies can be used for a different crust flavor.
Add chopped peanuts on top for extra crunch.
Drizzle melted peanut butter or chocolate over the whipped topping for a richer dessert.
Reduced-fat cream cheese or light whipped topping can be used to make the layers slightly lighter.
Store covered in the refrigerator for up to 3 to 4 days.
Freeze individual slices in an airtight container and thaw in the refrigerator before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 40 mg
