Irresistible Chocolate Peanut Butter Lasagna You Can Make Ahead

Delight in layers of creamy chocolate and peanut butter in this no-bake Chocolate Peanut Butter Lasagna.

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Prep Time 20

Chill Time 45

Total Time 1 5

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

24 cookies Nutter Butter Cookies Or any peanut butter sandwich cookie for a similar effect.

For the Cream Cheese Filling

8 ounces Cream Cheese Full-fat, brick-style, brought to room temperature.
1 cup Powdered Sugar Sift before use.
1.5 cups Whipped Cream Thawed frozen whipped topping.

For the Chocolate Layer

1 package Chocolate Pudding Mix Use the instant variety.
2 cups Milk Whole milk is best for creaminess.

For the Topping

0.5 cups Creamy Peanut Butter Opt for creamy for ease of mixing.
1.5 cups Remaining Whipped Cream

For the Crunchy Finish

6 cookies Remaining Nutter Butter Cookies (crushed)

Equipment

9x13 inch baking dish

Method

Preparation

Begin by lining a 9x13-inch baking dish with a single layer of Nutter Butter cookies. Set the dish aside.
In a medium bowl, beat together the softened cream cheese and sifted powdered sugar until smooth. Fold in 1.5 cups of whipped topping and spread over the cookies.
Whisk the chocolate pudding mix with 2 cups of whole milk for about 2 minutes until thickened. Spread it over the cream cheese layer.
Spread the remaining whipped topping over the chocolate pudding layer, and sprinkle crushed Nutter Butter cookies on top.
Melt the creamy peanut butter in a microwave-safe bowl and drizzle over the top layer of whipped cream.
Cover and refrigerate for at least 45 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 36gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Chill layers briefly for clean lines when slicing. Avoid early toppings to prevent sogginess. Store in an airtight container for up to 3-4 days or freeze for longer storage.

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