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Chocolate Peanut Butter Lasagna
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This chocolate peanut butter lasagna is a cherished gem from Grandma's recipe collection. It boasts a velvety, mousse-like blend of peanut butter, cream cheese, and whipped cream. This is complemented by a creamy layer of vanilla and chocolate pudding that gets topped with Cool Whip, making it one of our favorite "almost" no-bake treats ever.
More Recipes: White Chocolate Lasagna | Peanut Butter Lasagna | Andes Mint Chocolate Lasagna
This dessert is the stuff chocolate lovers’ dreams are made of, and your friends and family will be dreaming of it after you bring it to your next gathering.
This chocolate peanut butter lasagna has four layers stacked with crunchy peanuts, creamy peanut butter, smooth chocolate pudding, and soft whipped topping. The creamy layers are held together on a crust made of roasted salted 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.
Ingredients for Chocolate Peanut Butter Lasagna
- Instant Vanilla Pudding: one 3.4 ounce box
- Instant Chocolate Pudding: one 3.4 ounce box
- Peanut Butter: we prefer using creamy pb for this recipe
- Cream Cheese: softened to room temperature
- Cool Whip: divided in half
- Margarine: melted and slightly cooled
- Milk: Whole or 2% is preferred to make this dessert extra creamy
- Powdered Sugar
- Dry Roasted Peanuts: salted of course!
- Flour: all-purpose works best in this recipe
- Chocolate Bar: a creamy milk chocolate bar makes the perfect shaved topping
Chocolate Peanut Butter Lasagna Variations
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this dessert recipe!
- Pudding: This recipe calls for one package each of Vanilla and Chocolate Instant Pudding. You could switch it up by using two Vanilla or two Chocolate instead.
- Peanut Butter: While creamy peanut butter is standard in most desserts, crunchy peanut butter or even almond butter would work well in this recipe.
- Margarine: If using regular butter in this recipe consider choosing a salt free creamy butter. This way your crust won't be too salty when combined with the dry roasted peanuts.
- Milk: Whole milk or 2% milk are a good choice when mixing your ingredients together. Coconut milk or almond milk could also be used as a substitute.
- Peanuts: If you need to make this recipe "peanut free" opt for crushed almonds and almond butter instead. Hazelnuts and Nutella would be incredible in this recipe too!
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 ½ 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.
Frequently Asked Questions
Can you use graham crackers or Nilla wafers for the crust instead?
Yes, absoutely! You can easily substitute these sweet cookies for the crust. Just crush to fine crumbs using either a food processor or a zip lock bag and rolling pin.
Do you have to bake this chocolate peanut butter lasagna recipe?
This recipe is ALMOST a no-bake dessert. You will just need to bake and cool the crust before adding the other layers.
Best Chocolate Peanut Butter Lasagna Toppings:
What's great about this dessert is its adaptability to your taste. Adjust the peanut butter or chocolate amounts based on your preference. For those who fancy a more decadent treat, amplify the chocolate pudding. And if you're smitten with peanut butter, feel free to increase the peanut butter and optional toppings below.
- Peanut Butter Cups: chopped and sprinkled on the top of the finished dessert
- Chocolate Syrup: this topping is best added when serving to each individual plate
- Chocolate Shavings: use a potato peeler and go crazy making chocolate shavings with a few milk chocolate Hershey Bars
- Peanuts: add twice as many chopped, roasted, and salted peanuts to give this dessert an even crunchier topping
- Nutter Butter Cookies: chopped up and sprinkled over the top of this dessert makes for an unforgettable sweet treat
- Reese's Pieces: sprinkle a bag on the top to make a festive treat for Halloween or Thanksgiving
Cooking tips for the best dessert
Want a creamy and delicious peanut butter treat that's easy to make? Here's your guide! Every spoonful promises creamy goodness for peanut butter lovers. Follow these tips to make it perfect the first time:
- Cream Cheese: When softening your cream cheese at room temperature, ensure it's out for no more than two hours. This allows it to become soft and mixable without risking spoilage. It will blend nice and smooth without leaving lumps in your cream cheese-peanut butter layer.
- Pudding: 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.
- Cooling: It is important to let your layers cool when the recipe calls for it. This will ensure that your layers don't "melt" when you add them all together.
- Assembly: 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.
- Garnish: Add the garnish when serving if using toppings other than crushed peanuts and chocolate shavings
Storing this Recipe
Storing Chocolate Peanut Butter Lasagna: This amazing dessert can be stored in the fridge covered tightely in plastic wrap for up to three days.
Can you Freeze Chocolate Peanut Butter Dessert Lasagna? Yes, you can absoutely freeze this chocolate peanut butter lasagna if it is stored in an airtight container, for up to three months. Be aware, though, that freezing may slightly alter the texture of the cheesecake and pudding layers.
More Desserts Chocolate Peanut Butter
Chocolate Peanut Butter Lasagna
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Ingredients
- 1 packet of instant vanilla pudding
- 1 packet of instant chocolate pudding
- ½ cup peanut butter
- 8 oz cream cheese (room temperature)
- 16 oz cool whip
- ½ cup margarine
- 3 cups milk
- 1 cup powdered sugar
- 1 cup crushed dry roasted peanuts
- 1 cup flour
DIRECTIONS
- 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 ½ 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.
Comments
Karen says
What size pudding? 3.4 oz or 5.9 oz?
Layne Henderson says
Hi, Karen - the 3.4-ounce boxes. Enjoy!