Description

This no-bake Chocolate Peanut Butter Lasagna is a decadent layered dessert featuring a crunchy Oreo crust, creamy peanut butter and cream cheese filling, rich chocolate pudding, and a fluffy whipped cream topping. Finished with chocolate chips, chopped peanuts, and optional chocolate syrup, this indulgent treat is perfect for any special occasion or sweet craving.

Ingredients

Scale

Crust

1 package (14.3 oz) Oreo cookies (regular, not double-stuffed)
1/2 cup (1 stick) unsalted butter, melted

Cream Cheese Layer

1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1 cup heavy whipping cream (or 1 container (8 oz) Cool Whip, thawed)

Pudding Layer

2 packages (3.9 oz each) instant chocolate pudding mix
3 cups cold milk

Whipped Cream Layer

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (or use another container (8 oz) Cool Whip, thawed)

Toppings

1/2 cup mini chocolate chips or chocolate shavings
1/2 cup chopped peanuts (optional)
Chocolate syrup for drizzling (optional)

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Instructions

Prepare the Crust: In a food processor, crush the Oreo cookies into fine crumbs. Combine the Oreo crumbs with the melted butter and mix until well combined. Press the mixture evenly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the next layers.
Make the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and peanut butter, beating until well combined. In a separate bowl, whip the heavy cream until stiff peaks form (or if using Cool Whip, skip this step). Gently fold the whipped cream (or Cool Whip) into the peanut butter mixture until fully combined. Spread the peanut butter mixture evenly over the chilled crust. Return to the refrigerator.
Prepare the Pudding Layer: In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes. Let the pudding set for another 2 minutes. Spread the chocolate pudding evenly over the cream cheese layer. Return to the refrigerator.
Make the Whipped Cream Layer: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form (or use Cool Whip). Spread the whipped cream (or Cool Whip) evenly over the pudding layer.
Add the Toppings: Sprinkle mini chocolate chips or chocolate shavings evenly over the whipped cream layer. If desired, add chopped peanuts for an extra crunch. Drizzle with chocolate syrup for an extra touch of sweetness.
Chill and Serve: Refrigerate the lasagna for at least 4 hours, or overnight, to set properly. Cut into squares and serve chilled. Enjoy!

Notes

You can substitute Cool Whip for whipped cream to save time and simplify preparation.
The dessert should be chilled for at least 4 hours or overnight for best layering and texture.
For a lower calorie option, consider using reduced-fat cream cheese and light whipped topping.
If you prefer, you can add crushed peanuts within the cream cheese layer for a crunchy texture throughout.
This dessert can be kept refrigerated for up to 3 days; avoid freezing to maintain texture.
For added chocolate flavor, drizzle additional chocolate syrup just before serving.