No Bake Peanut Butter Chocolate Lasagna

why make this recipe

This no bake dessert is fast, rich, and loved by people who like peanut butter and chocolate. It needs no oven, so it saves time and keeps your kitchen cool. The layers make it look special for guests or family.

introduction

No Bake Peanut Butter Chocolate Lasagna is an easy layered dessert with a cookie base, creamy peanut butter layer, and chocolate pudding on top. If you like peanut butter and chocolate, you may also enjoy a similar treat like chocolate peanut butter whoopie pies.

how to make No Bake Peanut Butter Chocolate Lasagna

Make each layer one at a time, then chill so the layers set. First mix the peanut butter cream, then make the pudding. Layer cookies, peanut butter filling, and pudding twice. Finish with chocolate chips and chill for at least four hours or overnight.

Ingredients :

• 1 package Nutter Butter cookies
• 1 cup peanut butter
• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped topping
• 1 cup chocolate pudding mix
• 2 cups milk
• 1 cup chocolate chips for topping

Directions :

1. In a mixing bowl, combine peanut butter, cream cheese, and powdered sugar until smooth. Fold in whipped topping.
2. In another bowl, whisk together chocolate pudding mix and milk until thickened.
3. In a 9×13 inch dish, layer Nutter Butter cookies on the bottom.
4. Spread half of the peanut butter mixture over the cookies, followed by half of the chocolate pudding.
5. Repeat the layers, finishing with the chocolate pudding.
6. Top with chocolate chips.
7. Refrigerate for at least 4 hours or overnight before serving.

how to serve No Bake Peanut Butter Chocolate Lasagna

Cut the lasagna into squares with a sharp knife. Serve cold. You can add extra whipped topping or a drizzle of melted peanut butter on each piece if you like.

how to store No Bake Peanut Butter Chocolate Lasagna

Cover the dish with plastic wrap or a lid. Keep in the refrigerator for up to 3–4 days. For longer storage, freeze portions in airtight containers for up to one month; thaw in the fridge before serving.

tips to make No Bake Peanut Butter Chocolate Lasagna

• Soften cream cheese to room temperature for a smooth mix.
• Use a spatula to spread layers gently so cookies do not move.
• Let it chill long enough so the pudding sets well.
• Use crunchy or smooth peanut butter depending on your texture preference.

variation (if any)

• Add a layer of sliced bananas for a fruity twist.
• Use vanilla pudding instead of chocolate for a different flavor.
• Swap Nutter Butters for graham crackers or Oreos for a new base.

FAQs (minimum three FAQ)

Q: Can I use homemade pudding instead of mix?
A: Yes. Make thick homemade chocolate pudding and let it cool before layering.

Q: Do the cookies get soft?
A: Yes. The cookies will soften as they sit in the fridge and become like a cake base.

Q: Can I make this ahead?
A: Yes. Make it the day before for best texture and flavor.

Q: Is this dessert good for a party?
A: Yes. It feeds many and looks nice on a platter.

No Bake Peanut Butter Chocolate Lasagna

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 240 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A fast and rich no bake dessert featuring layers of peanut butter and chocolate, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 package Nutter Butter cookies
• 1 cup peanut butter
• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped topping
• 1 cup chocolate pudding mix
• 2 cups milk
• 1 cup chocolate chips for topping

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Instructions

1. Combine peanut butter, cream cheese, and powdered sugar in a mixing bowl until smooth. Fold in whipped topping.
2. Whisk chocolate pudding mix and milk together in another bowl until thickened.
3. Layer Nutter Butter cookies on the bottom of a 9×13 inch dish.
4. Spread half of the peanut butter mixture over the cookies, followed by half of the chocolate pudding.
5. Repeat the layers, finishing with the chocolate pudding.
6. Top with chocolate chips.
7. Refrigerate for at least 4 hours or overnight before serving.

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Notes

Soften cream cheese to room temperature for a smooth mix. Use a spatula to spread layers gently. Chill long enough for pudding to set properly.

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Nutrition

• Serving Size: 1 square
• Calories: 350
• Sugar: 22g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 30mg