This No Bake Peanut Butter Chocolate Lasagna is a dream for dessert lovers! With layers of creamy peanut butter, dreamy chocolate, and sweet whipped topping, it’s a treat without turning on the oven.
You know it’s a winner when you don’t have to bake it! I love to make this ahead of time—perfect for parties or when I simply need a sweet fix. Grab your fork, and enjoy the layers of yum! 🍫🥜
Key Ingredients & Substitutions
Cream Cheese: This is key for that creamy texture. If you’re avoiding dairy, try using a plant-based cream cheese instead. I’ve found that it works just as well in no-bake desserts!
Powdered Sugar: Powdered sugar gives sweetness and smoothness to the filling. If you’re looking for a healthier option, you can use maple syrup or agave nectar. Just adjust the quantity since they’re liquid sweeteners.
Peanut Butter: I love creamy peanut butter for its easy mixing, but crunchy works if you like some texture. For nut allergies, sun butter or almond butter make good swaps.
Whipped Topping: Cool Whip is easy for this recipe, but homemade whipped cream can add a fresher taste. Simply whip heavy cream with sugar until soft peaks form, and fold it in similar to the Cool Whip.
Chocolate Pudding Mix: Use any flavor of instant pudding for a twist! Vanilla pudding could make a nice contrast with the peanut butter. Just follow the same mixing instructions.
Graham Cracker Crumbs: If graham crackers aren’t available, crushed digestive biscuits or vanilla wafer cookies are great alternatives. They’ll still give you that sweet crunch!
How Do You Create a Gently Layered Dessert?
Layering this dessert nicely is essential for both presentation and taste. Taking your time between each step ensures the layers hold together well and don’t mix.
- Press the crumb mixture into the dish gently. It should be snug but not too firm.
- Spread the peanut butter mixture carefully, reaching all edges without disturbing the crust.
- When adding the chocolate pudding, use a spatula to avoid mixing it into the peanut butter layer.
- Repeat the layers as instructed and finish with a sprinkle of crumbs on top for a nice look.
Letting it chill for several hours or overnight helps solidify the layers even more, making it easier to cut into squares. Enjoy your creation!
No Bake Peanut Butter Chocolate Lasagna
Ingredients You’ll Need:
For The Peanut Butter Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
For The Chocolate Layer:
- 1 box (15.25 oz) chocolate instant pudding mix
- 3 cups milk
For The Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For Garnish (Optional):
- 1/2 cup chopped peanuts
- 1/4 cup chocolate chips
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 4 hours (or overnight) in the refrigerator to chill and set. It’s a perfect make-ahead dessert that will be ready to impress!
Step-by-Step Instructions:
1. Prepare the Peanut Butter Filling:
In a large mixing bowl, beat the softened cream cheese using a hand mixer until it’s smooth and creamy. Gradually add the powdered sugar and peanut butter, mixing until everything is well combined. It should have a delightful, creamy consistency!
2. Fold in the Whipped Topping:
Now it’s time to make it even creamier! Gently fold the thawed whipped topping into the peanut butter mixture. Make sure it’s fully combined—it will be light and fluffy, perfect for layering.
3. Create the Chocolate Layer:
In another bowl, whisk together the chocolate pudding mix and milk for about 2 minutes. You want it to thicken up nicely. This will be the yummy chocolate layer in your lasagna.
4. Make the Graham Cracker Crust:
In a separate large bowl, combine the graham cracker crumbs and melted butter. Mix well until all the crumbs are coated in the butter. This will be the crunchy bottom layer of your dessert!
5. Assemble the Layers:
Grab a 9×13 inch dish. Start by layering half of the crumb mixture at the bottom. Press it down gently to form a crumb crust. Next, spread half of the peanut butter mixture over the crust, followed by half of the chocolate pudding mixture. Repeat the layers with the remaining ingredients until they are all in the dish!
6. Add the Finishing Touches:
Top off your lasagna with the remaining graham cracker crumbs. If you’d like, sprinkle some chopped peanuts and chocolate chips on top for a tasty garnish!
7. Chill the Dessert:
Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if you can wait that long. This chilling time allows all the layers to set beautifully.
8. Serve and Enjoy!
When you’re ready to serve, cut the lasagna into squares. Enjoy this refreshing No Bake Peanut Butter Chocolate Lasagna chilled, and watch everyone rave about it!
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
Absolutely! If you prefer natural peanut butter, just make sure to stir it well before use, as it often separates. Keep in mind that natural peanut butter may result in a slightly different texture, but it will still be delicious!
How Can I Make This Recipe Gluten-Free?
No problem! Use gluten-free graham crackers or substitute with crushed gluten-free cookies or almond flour to make the crust. Always check labels to ensure they’re certified gluten-free for added safety!
What Should I Do If My Pudding Isn’t Thickening?
If your pudding isn’t thickening after whisking for 2 minutes, try letting it sit for a few more minutes. If it’s still not thick, you may have added too much milk. Gradually add in a touch more pudding mix until you reach the desired consistency.
How Long Can I Store Leftovers?
You can store any leftovers in an airtight container in the fridge for up to 5 days. Just make sure to cover it well to prevent it from absorbing any odors from the fridge!
