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Lasagna is all about layers, and in this dessert “lasagna” you’ll find layers of delicious chocolate and peanut butter goodness. Surprise your guests when you say you have a lasagna for dessert and you bring out gooey layers of creamy peanut butter and chocolate pudding. Chocolate Peanut Butter Lasagna looks decadent garnished with chocolate shavings and crushed peanuts, yet it is so simple to put together.
This dessert is both light and rich. The creamy and whipped layers are loaded with indulgent peanut butter and chocolate fillings. It’s the stuff chocolate lovers’ dreams are made of, and people will be dreaming of it after you bring it to your next potluck.
Chocolate Peanut Butter Lasagna has four layers stacked with crunchy peanuts, creamy peanut butter, smooth chocolate pudding, and soft whipped topping. The velvety layers are held together on a crust made of roasted peanuts. After baking the crust, each of the silky layers is spread atop the other then topped with grated chocolate and crushed peanuts for a little extra crunch.
Chocolate Peanut Butter Lasagna Ingredients
- Instant vanilla pudding
- Instant chocolate pudding
- Peanut butter
- Cream cheese
- Cool whip
- Powdered sugar
- Dry roasted peanuts
- Chocolate bar (optional)
There are so many variations one could make with this recipe. Try the dessert with a crust made from graham crackers, Oreos, or even Nutter Butters. Top with chopped peanut butter cups, mini peanut butter chips, and a drizzle of chocolate syrup – yum!
Chocolate and peanuts are a beloved combination, however, so are almonds and chocolate. Dessert lasagna would be scrumptious substituted with almond butter and a crushed, toasted almond crust. Top with slivered almonds, chocolate curls, cocoa powder, or even bits of toffee!
How to Make Chocolate Peanut Butter Lasagna
FIRST STEP: With a fork, mix one cup crushed dry roasted peanuts with one cup flour and half a cup of margarine.
SECOND STEP: Pat onto the bottom of a 9×13 pan. Bake at 350* for 15-20 minutes and then let cool.
THIRD STEP: Mix 1/2 cup of peanut butter, 8 ounces cream cheese, 8 ounces Cool Whip and one cup powdered sugar together. Spread over the cooled first layer.
FOURTH STEP: Mix one small package instant vanilla pudding and one small package instant chocolate pudding together with three cups of cold milk. Spread on top of the second layer.
FIFTH STEP: Finally, spread 8 ounces of Cool Whip over the third layer. Sprinkle the top with grated chocolate and crushed peanuts.
SIXTH STEP: Refrigerate until ready to serve.
If you have a 9×13 pan with a fitted lid, definitely use that to make storage simple.
Refrigerate the pan in between layers as you mix up the ingredients. A more solid layer underneath will help the next spread rather than blend and keep those layers distinct.
By using less milk than the pudding mixes call for in total, the pudding is slightly thicker than would otherwise be, helping the dessert hold its shape better.
Use a potato peeler to create gorgeous chocolate curls for the garnish. Finely grated or chopped chocolate would also look nice. A dusting of cocoa powder could be an alternative topping.
Add the garnish just before serving, particularly cocoa powder or chocolate syrup, to prevent it from soaking into the whipped topping.
Storing this Recipe
Keep covered and refrigerated for up to 1 week.
Chocolate Peanut Butter Lasagna
- 1 packet of instant vanilla pudding
- 1 packet of instant chocolate pudding
- 1/2 cup peanut butter
- 8 oz cream cheese
- 16 oz cool whip
- 1/2 cup margarine
- 3 cups milk
- 1 cup powdered sugar
- 1 cup crushed dry roasted peanuts
- 1 cup flour
- With a fork, mix one cup crushed dry roasted peanuts with one cup flour and half a cup of margarine.
- Pat onto the bottom of a 9×13 pan. Bake at 350* for 15-20 minutes and then let cool.
- Mix 1/2 cup of peanut butter, 8 ounces cream cheese, 8 ounces Cool Whip and one cup powdered sugar together. Spread over cooled first layer.
- Mix one small package instant vanilla pudding and one small package instant chocolate pudding together with three cups of cold milk. Spread on top of the second layer.
- Finally, spread 8 ounces of Cool Whip over the third layer. Sprinkle with grated chocolate and crushed peanuts.
- Refrigerate until ready to serve.