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chocolate peanut butter lasagna

Chocolate Peanut Butter Lasagna

This Chocolate Peanut Butter Lasagna is a crowd-pleasing dessert that's easy to make and absolutely delicious.
You'll love the combination of rich chocolate, creamy peanut butter, and the crunchy Oreo crust. Enjoy making and sharing this delightful treat!
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 388 kcal

Ingredients
  

For the Crust:

  • 1 package 14.3 oz Oreo cookies (regular, not double-stuffed)
  • ½ cup 1 stick unsalted butter, melted

For the 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)

For the Pudding Layer:

  • 2 packages 3.9 oz each instant chocolate pudding mix
  • 3 cups cold milk
  • For the Whipped Cream Layer:
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract or use another container (8 oz Cool Whip, thawed)

For the Topping:

  • ½ cup mini chocolate chips or chocolate shavings
  • ½ cup chopped peanuts optional
  • Chocolate syrup for drizzling optional

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 9x13-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

  • Crust: Ensure the Oreo crumbs are fine and well mixed with the butter to create a firm crust.
  • Cream Cheese: Let the cream cheese soften at room temperature before mixing to avoid lumps.
  • Whipping Cream: Use chilled heavy cream for whipping to achieve stiff peaks more easily.
  • Layers: Spread each layer evenly and smoothly for the best presentation.
  • Chill Time: Allow ample time for chilling to ensure the lasagna sets properly and slices cleanly.
  • Peanut Butter: Use creamy peanut butter for a smoother texture, but crunchy peanut butter can add an interesting twist.
Keyword Chocolate Peanut Butter Lasagna