Print

Creamy No-Bake Peanut Butter Chocolate Lasagna Dessert

no bake peanut butter chocolate lasagna - featured image
Print Recipe

A rich, creamy, and indulgent no-bake dessert combining layers of peanut butter cream, chocolate pudding, and whipped topping. Perfect for summer, this chilled dessert is easy to make and a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups chocolate sandwich cookies (like Oreos), crushed (about 20 cookies)
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 cup heavy cream, cold
  • 2 packets (about 6 ounces) instant chocolate pudding mix
  • 3 cups cold milk
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Crush about 20 chocolate sandwich cookies into fine crumbs using a food processor or rolling pin. Transfer crumbs to a bowl, then stir in 6 tablespoons of melted unsalted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9×13 inch dish. Compact firmly and chill in the fridge for 10 minutes.
  2. In a large bowl, beat 8 ounces softened cream cheese until smooth. Add 1 cup creamy peanut butter and mix until fully combined. Gradually add 2 cups powdered sugar and beat until silky. In a separate chilled bowl, whip 1 cup cold heavy cream to stiff peaks using an electric mixer. Gently fold the whipped cream into the peanut butter mixture until no streaks remain. Spread this layer evenly over the chilled cookie crust. Return to the fridge to set for 15 minutes.
  3. Whisk together 2 packets of instant chocolate pudding mix with 3 cups cold milk in a medium bowl. Let it thicken for about 5 minutes. Pour the pudding layer over the peanut butter layer and spread gently with a spatula. Chill again for at least 15 minutes.
  4. In a clean, chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Spread this whipped topping evenly over the pudding layer. Optionally, sprinkle crushed peanuts or small chocolate chips on top.
  5. Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours or overnight to let the layers set and flavors meld.
  6. When serving, use a sharp knife to cut clean layers, wiping the blade between slices if needed. If the peanut butter layer is stiff, let it sit at room temperature for 10 minutes before slicing.

Notes

Use gluten-free cookies or graham crackers for a gluten-free version. For dairy-free, substitute coconut cream and dairy-free pudding mix. Chill all dairy ingredients before whipping for best results. Be gentle when folding whipped cream to keep fluffy texture. Crushed cookies should be fine for a firm crust. Chilling time is important for clean slicing; if short on time, freeze for 30 minutes but watch carefully.

Nutrition

Keywords: no-bake dessert, peanut butter dessert, chocolate dessert, summer dessert, easy dessert, layered dessert, creamy dessert

Find it online: https://yumnode.com/creamy-no-bake-peanut-butter-chocolate-lasagna-dessert-recipe-easy-and-perfect-for-summer/