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Peanut Butter Lasagna

A decadent, layered no-bake dessert featuring a graham cracker crust, a fluffy peanut butter cheesecake layer, rich chocolate pudding, and whipped topping, all garnished with melted peanut butter, chocolate chips, and peanuts.
Print Recipe
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 15 slices
Course: Dessert, Snack
Cuisine: American, Autumn, Summer
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
Peanut Butter Layer
  • 8 oz cream cheese softened to room temperature
  • 1 cup creamy peanut butter commercial brand, not natural
  • 1 cup powdered sugar
  • 0.25 cup whole milk
  • 8 oz frozen whipped topping thawed (half of a 16oz container)
Chocolate Layer
  • 2 boxes instant chocolate pudding mix 3.9 oz boxes
  • 3 cups cold whole milk
Topping & Garnish
  • 8 oz frozen whipped topping thawed (remaining half of container)
  • 0.5 cup mini semi-sweet chocolate chips
  • 0.5 cup chopped dry roasted peanuts
  • 0.25 cup creamy peanut butter melted for drizzling

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Offset spatula

Method
 

  1. In a medium bowl, mix graham cracker crumbs and melted butter. Press firmly into the bottom of a 9x13 inch baking dish. Chill in the refrigerator.
  2. In a large bowl, beat the softened cream cheese until smooth. Add the 1 cup of creamy peanut butter and beat until combined.
  3. Mix in the powdered sugar and 1/4 cup of milk until fluffy. Gently fold in 8 oz (half) of the thawed whipped topping.
  4. Spread the peanut butter mixture evenly over the chilled graham cracker crust. Return to the refrigerator.
  5. In another bowl, whisk together the two boxes of instant chocolate pudding mix and 3 cups of cold milk for 2 minutes until thickened.
  6. Spread the thickened chocolate pudding over the peanut butter layer. Chill for at least 10 minutes to let the pudding set.
  7. Carefully spread the remaining 8 oz of whipped topping over the chocolate pudding layer.
  8. Sprinkle the mini chocolate chips and chopped peanuts evenly over the top. Drizzle with the 1/4 cup of melted peanut butter.
  9. Cover tightly and refrigerate for at least 4 hours (overnight is best) before slicing and serving.

Notes

Ensure the cream cheese is fully softened to avoid lumps in your peanut butter layer. For perfectly clean slices, wipe your knife with a warm, damp paper towel between each cut.