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Chocolate Peanut Butter Lasagna

close up shot of a slice of chocolate peanut butter lasagna garnished with peanuts and chocolate shavings on a plate
Chocolate peanut butter lasagna is a creamy, layered dessert with delicious mousse-like filling and two types of pudding, that is an instant crowd favorite.
Prep Time 15 mins
Cook Time 15 mins
Chill Time 6 hrs
Total Time 6 hrs 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 500 kcal


  • 1 cup crushed dry roasted peanuts
  • 1 cup flour
  • ½ cup margarine, melted
  • ½ cup peanut butter
  • 8 ounces cream cheese
  • 16 ounces Cool Whip
  • 1 cup powdered sugar
  • 3.4 ounces instant vanilla pudding (1 packet)
  • 3.4 ounces packet of instant chocolate pudding (1 packet)
  • 3 cups milk


  • Preheat oven to 350°F.
  • With a fork, mix crushed dry roasted peanuts with flour and margarine.
  • Press into the bottom of a 9x13 pan. Bake for 15 to 20 minutes and then let cool.
  • Mix peanut butter, cream cheese, 8 ounces Cool Whip and powdered sugar together. Spread over cooled crust.
  • Mix instant vanilla pudding and instant chocolate pudding together with cold milk and stir until thickened. Spread on top of the second layer.
  • Spread remaining 8 ounces of Cool Whip over the third layer. Sprinkle with grated chocolate and crushed peanuts.
  • Refrigerate at least 4 to 6 hours or overnight.


Note: The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
Note: 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.
Note: Be sure to allow layers to cool where indicated.


Sodium: 504mgCalcium: 146mgVitamin C: 1mgVitamin A: 757IUSugar: 33gFiber: 2gPotassium: 335mgCholesterol: 33mgCalories: 500kcalMonounsaturated Fat: 12gPolyunsaturated Fat: 6gSaturated Fat: 10gFat: 30gProtein: 11gCarbohydrates: 51gIron: 1mg