Peanut Butter Lasagna
This easy no-bake peanut butter lasagna layers a crunchy chocolate cookie crust, creamy peanut butter and cream cheese filling, rich chocolate pudding, and fluffy whipped topping. A perfect indulgent dessert for gatherings or any sweet craving!
Prep Time 20 minutes mins
Total Time 4 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Servings 12 people
Calories 420 kcal
In a medium bowl, mix crushed cookies with melted butter until combined.
Press the cookie mixture firmly into the bottom of a 9x13-inch baking dish to form a crust.
Chill the crust in the refrigerator for at least 10 minutes to set.
In a large bowl, beat softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth.
Gently fold in half of the whipped topping until well combined and creamy.
Spread the peanut butter mixture evenly over the chilled cookie crust.
In a separate bowl, whisk together instant chocolate pudding mix and cold milk until thickened, about 2 minutes.
Spread the chocolate pudding layer over the peanut butter layer carefully.
Top with the remaining whipped topping and smooth out evenly with a spatula.
Sprinkle chopped peanuts and drizzle chocolate syrup or melted peanut butter on top, if desired.
Refrigerate for at least 4 hours or overnight to allow layers to set fully.
Cut into squares and serve chilled. Enjoy your creamy, crunchy, chocolate-peanut butter delight!
Serving: 1 people Calories: 420 kcal Carbohydrates: 35 g Protein: 8 g Fat: 28 g Saturated Fat: 12 g Cholesterol: 20 mg Sodium: 320 mg Fiber: 2 g Sugar: 26 g
Keyword Chocolate Peanut Butter, No Bake Dessert, Peanut Butter Lasagna