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Chocolate Peanut Butter Lasagna
This velvety smooth chocolate peanut butter lasagna is a delicious combination of sweet and salty, nestled in a crunchy, peanuty crust.
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A show stopping dessert, this chocolate peanut butter lasagna tastes even better than it looks! With deliciously creamy layers of pudding and Cool Whip nestled in a crunchy peanut crust, it’s absolutely drool-worthy. It’s the perfect combination of sweet and salty, and with 3 rich layers of flavor, it’s hard to resist!
Chocolate Peanut Butter Lasagna Ingredients
You’ll need:
- 1 cup of crushed dry roasted peanuts
- 1 cup of flour
- ½ cup of margarine, melted
- ½ cup of creamy peanut butter
- 8 ounces cream cheese
- 16 ounces Cool Whip
- 1 cup of powdered sugar
- 1 (3.4-ounce) packet of instant vanilla pudding mix
- 1 (3.4-ounce) packet of instant chocolate pudding mix
- 3 cups of milk
Substitutions and Additions
WHIPPED TOPPING: You can swap out Cool Whip for homemade whipped topping. Use your favorite recipe, or try our recipe for homemade whipped cream.
PUDDING: Sugar-free pudding works just as well in this dessert as regular pudding.
PEANUT BUTTER: While we recommend smooth peanut butter in this recipe, crunchy works well too.
CRUST: There are lots of delicious substitutions you can make for the crust. You can try using graham crackers, Nilla wafersYou could also use graham crackers or Nilla wafers for the crust. Or what about crushed Nutter Butters? They’d give you a tasty peanut butter cookie base.
TOPPING: There are lots of fun toppings you can add to the top of this sweet treat. Try mini chocolate chips, peanut butter chips, Reese’s mini pieces, or even Reese’s peanut butter cups chopped into small pieces.
How to Make This Chocolate Peanut Butter Lasagna Recipe
STEP ONE: Preheat the oven to 350°F. Begin by making the crust, and combine crushed dry roasted peanuts, flour, and melted margarine in a bowl.
PRO TIP: If you can’t find crushed peanuts, pulse them in a food processor or place them in a resealable plastic bag and roll over them with a rolling pin until crushed.
STEP TWO: Press the mixture into the bottom of a 9×13-inch baking dish, then bake for 15 to 20 minutes in a preheated oven. Then remove it from the oven and leave it to cool.
STEP THREE: In a large bowl, combine peanut butter, cream cheese, 8 ounces of Cool Whip, and powdered sugar and mix with an electric mixer. This is the second layer of the lasagna.
PRO TIP: It’s really important to use softened butter and cream cheese in this recipe to ensure this layer is smooth and velvety.
STEP FOUR: Once combined, spread the filling over the cooled crust in the pan.
STEP FIVE: For the third layer, combine the vanilla and chocolate instant pudding mixes with milk, then follow the package directions to mix.
STEP SIX: Spread the pudding over the cream cheese layer.
STEP SEVEN: For the final layer, spread the remaining 8 ounces of Cool Whip over the pudding. Generously sprinkle the Cool Whip with grated chocolate and crushed roasted peanuts.
STEP EIGHT: Refrigerate the chocolate peanut butter lasagna for 4 to 6 hours or overnight to set.
How To Serve
This chocolate peanut butter lasagna is a delectable dessert for any occasion. For extra decadence, serve it with a scoop of vanilla ice cream and a sprinkling of crushed peanut butter cups.
Storage
IN THE FRIDGE: This scrumptious dessert will last in the fridge for up to 3 days covered in plastic or foil.
IN THE FREEZER: This chocolate peanut butter lasagna can be frozen for up to 3 months when stored in an airtight container. Keep in mind that the layers may change in texture when thawed.
A chocolate peanut butter lover’s dream, this dessert is an easy and delectable crowd-pleaser! With a rich crust and creamy layers, it looks almost as good as it tastes.
FAQ:
Q? Is this a no-bake recipe?
A: Almost! The crust requires baking at the beginning of the recipe but once it’s done, the rest of the recipe is no-bake.
Q? Can I make this dessert ahead of time?
A: Chocolate peanut butter lasagna is a great make-ahead dessert as it requires time to set. Make it up to a day ahead and store it in the refrigerator until you’re ready to serve.
Q? Does this dessert freeze well?
A: Chocolate peanut butter lasagna can be stored in an airtight container and frozen for up to 3 months. The texture of the lasagna may change however upon defrosting.
Chocolate Peanut Butter Lasagna
This velvety smooth chocolate peanut butter lasagna is a delicious combination of sweet and salty, nestled in a crunchy, peanuty crust.
Ingredients
- 1 cup crushed dry roasted peanuts
- 1 cup flour
- ½ cup margarine melted
- ½ cup peanut butter
- 8 ounces cream cheese
- 16 ounces Cool Whip
- 1 cup powdered sugar
- 3.4 ounces instant vanilla pudding 1 packet
- 3.4 ounces packet of instant chocolate pudding 1 packet
- 3 cups milk
Instructions
- Preheat oven to 350°F.
- With a fork, mix crushed dry roasted peanuts with flour and margarine.
- Press into the bottom of a 9×13 pan. Bake for 15 to 20 minutes and then let cool.
- Mix peanut butter, cream cheese, 8 ounces Cool Whip and powdered sugar together. Spread over cooled crust.
- Mix instant vanilla pudding and instant chocolate pudding together with cold milk and stir until thickened. Spread on top of the second layer.
- Spread remaining 8 ounces of Cool Whip over the third layer. Sprinkle with grated chocolate and crushed peanuts.
- Refrigerate at least 4 to 6 hours or overnight.
Notes
Note: The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
Note: Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese-peanut butter layer.
Note: Be sure to allow layers to cool where indicated.
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