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Peanut Butter Chocolate Lasagna Recipe

★★★★★

4.4 from 136 reviews
  • Author: Zoe
  • Total Time: 1 hour 20 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

Peanut Butter Chocolate Lasagna is a decadent no-bake dessert featuring layers of Oreo cookie crust, creamy peanut butter and cream cheese filling, rich chocolate pudding, and a fluffy Cool Whip topping sprinkled with chopped Butterfinger candy bars. Perfectly chilled, this layered dessert combines classic flavors for a crowd-pleasing treat.

Ingredients

Scale

Crust

  • 14.3 oz. Oreo cookies
  • 6 tablespoons unsalted butter, melted

Peanut Butter Cream Cheese Layer

  • 3/4 cup creamy peanut butter
  • 1 cup powdered sugar
  • 8 oz. cream cheese, at room temperature
  • 1 cup Cool Whip (half of 16 oz.)

Chocolate Pudding Layer

  • 5.9 oz. instant chocolate pudding dry mix
  • 2 cups milk

Topping

  • Remaining 1 cup Cool Whip
  • 2 regular sized Butterfinger candy bars, chopped

Instructions

  1. Prep. Lightly grease a 13- by 9-inch pan with nonstick spray to prevent sticking and make removal easier.
  2. Make the crust. Crush the Oreo cookies finely using a blender or food processor, then transfer to a medium bowl. Pour in the melted butter and toss until all crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
  3. Prepare peanut butter cream cheese filling. In a medium bowl, combine the creamy peanut butter, powdered sugar, and room temperature cream cheese. Mix until smooth and lump-free using a stand mixer fitted with a paddle attachment or by hand with a spoon or spatula. Gently fold in half of the Cool Whip (1 cup) until incorporated. Spread this mixture evenly over the Oreo crust layer in the pan.
  4. Prepare chocolate pudding. In a separate medium bowl, whisk the instant chocolate pudding mix into 2 cups of milk until smooth. Let the pudding stand for 2 minutes to thicken.
  5. Layer pudding. Evenly spread the thickened chocolate pudding over the peanut butter cream cheese layer in the pan.
  6. Add topping. Spread the remaining Cool Whip (1 cup) over the chocolate pudding layer to form the top creamy layer.
  7. Garnish. Sprinkle the chopped Butterfinger candy bars evenly across the top layer for a crunchy and flavorful finish.
  8. Chill. Cover the pan with plastic wrap and refrigerate for at least 1 hour before serving to allow the layers to set and flavors to meld. Store any leftovers in the refrigerator and consume within one week.

Notes

  • This dessert is best served chilled to maintain the layered structure and creamy texture.
  • Use full-fat cream cheese and Cool Whip for the best texture and richness.
  • Feel free to substitute Butterfinger candy bars with other crunchy candy bars like Snickers or Reese’s Pieces for variety.
  • Ensure the cream cheese is at room temperature to avoid lumps in the filling.
  • Make ahead the night before for optimal flavor and ease on serving day.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: peanut butter dessert, chocolate pudding, layered dessert, no bake, Oreo crust, creamy peanut butter, Butterfinger topping, Cool Whip dessert

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Find it online: https://cookingwithzoe.com/peanut-butter-chocolate-lasagna-recipe/