Chocolate Peanut Butter Lasagna with Cookie Crust

A close up showing the layers of a no bake chocolate peanut butter dessert.

4.67 from 3 votes

Chocolate Peanut Butter Lasagna with Cookie Crust

Just like a classic lasagna, this no-bake chocolate peanut butter lasagna is all about the layers! It has a cookie crust, fluffy peanut butter filling, creamy whipped chocolate layer, and a sprinkle of candy crumbles to finish it off.

Prep Time20

Freezer Time3

Total Time3 20

Course: Dessert

Cuisine: American

Keyword: Chocolate, Dessert, No-Bake Dessert, Peanut Butter

Servings: pieces

Calories: 557kcal

Author: Alisa Infanti

Equipment

Blender
Small Bowl
9" X 9" pan
Large Bowl
Measuring Spoons
Measuring Cups
Hand Mixer
Spatula
Chopping Knife
Freezer

Ingredients

30 Oreo cookies divided
2 tbsp Unsalted butter melted
½ cup Smooth peanut butter
1 packaged Cream cheese softened
½ cup icing sugar
1 container Cool Whip Topping (16 oz or 1 L tub) thawed and divided
1 package Chocolate pudding mix
2 cups Milk
20 Mini peanut butter cups quartered and divided

Instructions

In a blender crush 25 Oreo Cookies - Ensure there are no large pieces and cookies are finely crushed.
In a small bowl combine the Oreo Cookie crumbs with the melted butter. Press evenly into a 9 X 9 pan
In a large bowl add the cream cheese, icing sugar and peanut butter. Beat with an electric hand mixer on medium until well blended and fluffy.
Gently fold in half of the Cool Whip topping and combine well. Spread evenly over Oreo cookie crust.
Sprinkle 1/2 of the quartered peanut butter cups and 1/2 of the remaining crushed Oreo cookies evenly on top of peanut butter layer.
In a large bowl make the Chocolate Pudding according to package directions. Likely add the pudding powder and milk and beat for 2 minutes on high with electric mixer or wire wisk. Gently fold in remaining Cool Whip. Spread mixture evenly over peanut butter and candy layer.
Sprinkle remaining cookie bits and peanut butter cup pieces over top.
Cover with plastic wrap and chill for 2-3 hours in the freezer. Before serving remove from freezer and let thaw for 10-15 minutes or when easy to cut.

Notes

Going to a party or just want more?

Simply double the recipe and make using an 11" X 13" glass pan.

Storage:

Store in the freezer for up to 2 months. Thaw for 10-15 minutes before serving.

Allergy Variations:

Peanut-Free Option: Replace peanut butter with favourite nut-free butter

Gluten-Free Option: Replace Oreo cookies with gluten-free chocolate wafers, cookies or crumbs.

This recipe has been adapted from Cooks Cottage.

Nutrition