Description
Peanut Butter Lasagna is a no-bake, creamy dessert layering a crunchy Oreo cookie crust with a rich peanut butter cream cheese layer, followed by a luscious chocolate pudding layer and topped with fluffy Cool Whip. Finished with optional peanut butter and chocolate toppings, this indulgent and easy-to-make dessert is perfect for peanut butter and chocolate lovers alike.
Ingredients
Scale
Oreo Crust
- 36 original Oreo cookies
- 6 Tablespoons unsalted butter, melted
First Layer
- 1 (8-ounce) package cream cheese, softened
- ½ cup powdered sugar, plus more to taste
- 1 cup peanut butter
- 1 cup Cool Whip
Second Layer
- 2 (3.9-ounce) packages dry chocolate instant pudding mix
- 3 cups cold milk
Third Layer
- 2 cups Cool Whip
For Topping (Optional)
- Mini Reese’s cups
- Peanut butter chips
- Mini chocolate chips
- Melted peanut butter drizzle
- Chocolate syrup
Instructions
- Prepare the Oreo Crust: Crush 36 original Oreo cookies finely in a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed Oreos with 6 tablespoons of melted unsalted butter until combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust layer. Refrigerate to set.
- Make the Peanut Butter Layer: In a large bowl, use an electric mixer to beat 1 package (8 ounces) of softened cream cheese until smooth and creamy. Gradually add ½ cup powdered sugar and continue blending. Mix in 1 cup peanut butter until fully incorporated, then gently fold in 1 cup Cool Whip to create a light, fluffy mixture. Spread this evenly over the chilled Oreo crust and return the dish to the refrigerator.
- Prepare the Chocolate Pudding Layer: In another bowl, whisk together 2 packages (3.9 ounces each) of dry chocolate instant pudding mix with 3 cups of cold milk. Whisk for about 2 minutes until the pudding thickens. Let it set for a few minutes, then pour and spread the pudding evenly over the peanut butter layer. Chill again to allow the pudding to firm up.
- Add the Final Cool Whip Layer: Spread 2 cups of Cool Whip over the set pudding layer, smoothing it out evenly to create a creamy topping.
- Decorate (Optional): Garnish the top of your peanut butter lasagna with mini Reese’s cups, peanut butter chips, mini chocolate chips, a drizzle of melted peanut butter, and/or chocolate syrup as desired for added flavor and presentation.
- Chill Before Serving: Allow the assembled dessert to chill in the refrigerator for at least 4 hours or overnight to set completely and meld the flavors. Slice and serve chilled for the best taste and texture.
Notes
- For best results, ensure the cream cheese is softened before mixing to avoid lumps.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- Make sure to fully chill the dessert before serving to allow layers to set properly.
- This dessert can be stored in the refrigerator covered for up to 3 days.
- Variations include adding chopped peanuts for extra crunch within the peanut butter layer.
Keywords: Peanut Butter Lasagna, no-bake dessert, Oreo crust, chocolate pudding, creamy peanut butter dessert