Dessert

Peanut Butter Chocolate Lasagna Recipe

ByZoe Lane January 7, 2026January 7, 2026

Introduction

Peanut Butter Chocolate Lasagna is a rich and creamy layered dessert that’s perfect for peanut butter and chocolate lovers alike. With a crunchy Oreo crust, smooth peanut butter cream, and chocolate pudding topped with whipped topping and Butterfinger pieces, it’s sure to impress at any gathering.

A slice of layered dessert sits on a white plate with an uneven crumbly dark cookie base as the first layer. Above that is a creamy beige layer with some texture, followed by a smooth, thick dark brown chocolate layer. The top layer is a thick, fluffy white cream with a slightly textured surface. The dessert is topped with scattered small chunks of caramel and light brown candy pieces. The white marbled surface beneath adds a clean look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14.3 oz. Oreo cookies
6 tablespoons unsalted butter, melted
3/4 cup creamy peanut butter
1 cup powdered sugar
8 oz. cream cheese, at room temperature
16 oz. Cool Whip
5.9 oz. instant chocolate pudding dry mix
2 cups milk
2 regular sized Butterfinger candy bars, chopped

Instructions

Step 1: Lightly grease a 13- by 9-inch pan with nonstick spray. Crush the Oreo cookies in a blender or food processor until fine crumbs form. Transfer to a medium bowl and mix in the melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Step 2: In a medium bowl, combine the peanut butter, powdered sugar, and cream cheese until smooth. Using a stand mixer with a paddle attachment, or a wooden spoon or rubber spatula, mix until well blended. Gently fold in half of the Cool Whip, then spread this peanut butter cream mixture evenly over the Oreo crust.
Step 3: In another medium bowl, whisk together the instant chocolate pudding mix and the 2 cups of milk until well combined. Let it sit for about 2 minutes to thicken. Spread the pudding evenly over the peanut butter layer.
Step 4: Spread the remaining Cool Whip evenly over the chocolate pudding layer. Sprinkle the chopped Butterfinger candy bars on top for added crunch and flavor.
Step 5: Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving to allow the layers to set. This dessert keeps well in the fridge for up to 1 week.

Tips & Variations

For a crunchier crust, add a handful of chopped nuts to the Oreo base.
Swap Butterfinger candy bars for Reese’s Pieces or chopped peanut butter cups for a different chocolate-peanut butter twist.
Let the dessert chill overnight for even better flavor and texture melding.

Storage

Store the peanut butter chocolate lasagna covered in the refrigerator for up to 1 week. When ready to serve, you can enjoy it straight from the fridge. If preferred, let it sit at room temperature for 10 minutes before serving for a softer texture. Avoid freezing, as the texture of the pudding and whipped topping may be affected.

How to Serve

A slice of layered dessert cake with four distinct layers sits on a white plate over a white marbled surface. The bottom layer is a dark, crumbly chocolate crust, followed by a thick beige creamy layer with small dark specks. Above this is a rich, smooth dark chocolate layer, and the top layer is a fluffy white cream generously topped with pieces of caramel-colored nuts and drizzles of caramel sauce. The cake has been cut into, showing the melting smoothness of each layer, with some crumbs and sauce spread around the plate. A fork lies next to the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for added texture, though it will make the peanut butter layer slightly less smooth.

Is it possible to make this dessert ahead of time?

Absolutely! This dessert can be made up to a day in advance and refrigerated overnight. This actually helps the flavors to meld and the layers to set perfectly.