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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.
MORE CHOCOLATE PEANUT BUTTER DESSERT RECIPES:
Peanut Butter Cookie Cups | Peanut Butter Balls
Chocolate Peanut Butter Lasagna Ingredients
You will need:
- 1 packet of instant vanilla pudding
- 1 packet of instant chocolate pudding
- ½ a cup of peanut butter
- 8 oz of cream cheese
- 16 oz of cool whip
- ½ a cup of margarine
- 3 cups of milk
- 1 cup of powdered sugar
- 1 cup of crushed dry roasted peanuts
- 1 cup of flour
How to Make Chocolate Peanut Butter Lasagna
STEP ONE: To make the crust, the 1st 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 cake pan.
STEP TWO: You will need to bake the base of your chocolate peanut butter lasagna in the oven at 350 degrees for 15 – 20 minutes and then leave it to cool.
STEP THREE: To make the 2nd layer of your chocolate peanut butter lasagna, take the ½ a cup of peanut butter, 8 oz of cream cheese, 8oz of cool whip and 1 cup of sugar and thoroughly combine them in a bowl.
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 3rd layer, you will need the packets of vanilla and chocolate instant pudding and 3 cups of milk. Mix the vanilla and chocolate instant pudding together and then make it according to the instructions on the pudding packet.
STEP SIX: Spread your pudding mixture over the second layer in the cake pan.
STEP SEVEN: For the 4th and final layer of this chocolate peanut butter lasagna recipe, simply take the remaining 8 oz of cool whip and spread over the 3rd layer. Sprinkle the cool whip generously with grated chocolate and crushed roasted peanuts. (Sliced banana also makes a good topping.)
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!)
How to serve chocolate peanut butter lasagna
The kids love this 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 chocolate peanut butter 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 party someone asks me for the recipe. What kid (or adult) doesn’t love the combination of chocolate and peanut butter?
Chocolate Peanut Butter Lasagna is a creamy, layered dessert stacked with delicious mousse-like filling, two types of pudding, cream cheese and cool whip. It is a crowd favorite that leaves everyone asking for more.
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
Ingredients
- 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
Instructions
- 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 1/2 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.
Can you use any nuts and if so do they have to be roasted
I have only made it with peanuts!
Can you freeze leftovers?
We’ve honestly never had leftovers to try this with 😉 I usually leave in the fridge a couple of days. I think it would freeze well, though! Enjoy 🙂
Can you use graham crackers or Nila wafers for the crust instead?
Yes, enjoy!
Sound rather doable