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This chocolate peanut butter lasagna has a creamy, mousse-like filling made with peanut butter, cream cheese, and whipped cream. It’s followed by a layer of fluffy vanilla and chocolate pudding and topped with Cool Whip. My grandma’s recipe (also called chocolate peanut butter dream) is one of my favorite no-bake desserts of all time.
If you love easy recipes, make sure you check out our peanut butter pie, jello pie, peanut butter no bake cookies or our Better Than Sex Cake. For a truly decadent dessert, try our Reese’s cheesecake.
CHOCOLATE PEANUT BUTTER LASAGNA INGREDIENTS
You will need:
- 1 cup of crushed dry roasted peanuts
- 1 cup of flour
- ½ cup of margarine, melted
- ½ cup of creamy peanut butter
- 8 ounces cream cheese
- 16 ounces Cool Whip
- 1 cup of powdered sugar
- 1 packet of instant vanilla pudding mix
- 1 packet of instant chocolate pudding mix
- 3 cups of milk
Pro Tip: The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
SUBSTITUTIONS AND ADDITIONS
WHIPPED TOPPING: If you prefer to make your own whipped cream, you can substitute it for the Cool Whip. Check out our easy recipe for homemade whipped cream.
PEANUT BUTTER: We recommend smooth peanut butter for this recipe but if you prefer, you could use a crunchy variety as well.
CRUST: You could also use graham crackers or Nilla wafers for the crust. Or what about crushed Nutter Butters? They’d give you a tasty peanut butter cookie base.
TOPPING: There are lots of fun toppings you can add to the top of this sweet treat. Try mini chocolate chips, peanut butter chips, Reese’s mini pieces or even Reese’s peanut butter cups chopped into small pieces.
HOW TO MAKE THIS CHOCOLATE PEANUT BUTTER LASAGNA RECIPE
STEP ONE: To make the crust, the first layer of the dessert, you’re going to need 1 cup of crushed dry roasted peanuts, 1 cup of flour and ½ a cup of margarine. Mix all of these ingredients together in a bowl and then pat it into the bottom of a 9 x 13-inch baking dish.
STEP TWO: You will need to bake the base of your chocolate peanut butter lasagna in the oven at 350°F for 15 – 20 minutes and then leave it to cool.
STEP THREE: To make the second layer of your chocolate peanut butter lasagna, take ½ cup of peanut butter, 8 ounces of cream cheese, 8 ounces of Cool Whip and 1 cup of powdered sugar and thoroughly combine them in a large bowl using an electric mixer.
PRO TIP: Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese-peanut butter layer.
STEP FOUR: Once all the ingredients have been mixed together, spread the filling over your cooled crust in the casserole dish.
STEP FIVE: For the third layer, you will need the packets of vanilla and chocolate instant pudding and 3 cups of milk. Mix the vanilla and chocolate instant pudding mixes together and then make it according to the instructions on the pudding packet.
STEP SIX: Spread your pudding mixture over the cream cheese layer in the cake pan.
STEP SEVEN: For the fourth and final layer of this chocolate peanut butter lasagna recipe, simply take the remaining 8 ounces of cool whip and spread it over the pudding layer. Sprinkle the cool whip generously with grated chocolate and crushed roasted peanuts.
STEP EIGHT: Lastly, you’ll want to leave the chocolate peanut butter lasagna in the refrigerator for 4 – 6 hours or overnight to set firmly (if you can wait that long!)
PRO TIP: Be sure to allow layers to cool where indicated.
HOW TO SERVE
The kids love this amazing dessert recipe because they can add their own toppings to their slice of chocolate peanut butter lasagna and make it their own. Everyone’s favorite peanut butter and chocolate candy, Reese’s, is a perfect topping for a peanut butter chocolate lasagna.
I’ve made this dessert lasagna so often with my own grandma that I know the recipe by heart. Every time I make it for a special occasion someone asks me for the recipe. What kid (or adult) doesn’t love the combination of chocolate and peanut butter?
IN THE FRIDGE: This dessert can be stored in the fridge covered in plastic wrap for up to three days.
IN THE FREEZER: This dessert can be frozen in an airtight container for up to three months, but do be aware that freezing will alter the texture of the cheesecake and pudding layers.
Chocolate Peanut Butter Lasagna is a creamy, layered dessert stacked with delicious layers of fluffy peanut butter filling, two types of pudding, cream cheese and cool whip. It is a crowd favorite that will leave every peanut butter lover asking for more.
You can use these sweet crackers for the crust. Just crush to fine crumbs using either a food processor or a rolling pin.
You can freeze it stored in an airtight container for up to three months. Be aware though that freezing may alter the texture of the cheesecake and pudding layers.
This recipe is ALMOST no-bake. You just have to bake the crust before adding the other layers.
MORE RECIPES YOU WILL LOVE
- Peanut Butter Cookie Cups
- Chocolate Peanut Butter Bars <- My son’s favorite!
- Chocolate Pudding Cake <- It has the most amazing sauce!
- Peanut Butter Balls
- Banana Split Cake
- Oreo Pie
- Chocolate Cherry Dump Cake
- Lemon Lush
Chocolate Peanut Butter Lasagna
- 1 packet of instant vanilla pudding
- 1 packet of instant chocolate pudding
- ½ cup peanut butter
- 8 oz cream cheese
- 16 oz cool whip
- ½ cup margarine
- 3 cups milk
- 1 cup powdered sugar
- 1 cup crushed dry roasted peanuts
- 1 cup flour
- With a fork, mix one cup crushed dry roasted peanuts with one cup flour and half a cup of margarine.
- Pat onto the bottom of a 9×13 pan. Bake at 350* for 15-20 minutes and then let cool.
- Mix ½ cup of peanut butter, 8 ounces cream cheese, 8 ounces Cool Whip and one cup powdered sugar together. Spread over cooled first layer.
- Mix one small package instant vanilla pudding and one small package instant chocolate pudding together with three cups of cold milk. Spread on top of the second layer.
- Finally, spread 8 ounces of Cool Whip over the third layer. Sprinkle with grated chocolate and crushed peanuts.
- Refrigerate until ready to serve.