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Chocolate Peanut Butter Lasagna Recipe

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3.9 from 68 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes
  • Yield: 15 servings

Description

Chocolate Peanut Butter Lasagna is a decadent, no-bake layered dessert combining a crunchy peanut butter Oreo crust, a creamy peanut butter and cream cheese layer, rich chocolate pudding, and fluffy whipped topping. Finished with an optional peanut butter drizzle and chocolate garnish, this dessert is perfect for peanut butter and chocolate lovers looking for an easy yet impressive treat.

Ingredients

Crust

  • 1 package Peanut Butter Oreos
  • 6 tablespoons butter, melted

Cream Cheese Layer

  • 1 8-ounce package cream cheese, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk

Pudding Layer

  • 1 3.9-ounce package instant chocolate pudding mix
  • 1 3/4 cups milk

Topping and Garnish

  • 1 8-ounce container whipped topping
  • 2 tablespoons creamy peanut butter (optional for drizzle)
  • 1/4 cup mini chocolate chips or chopped Reese’s peanut butter cups (optional garnish)

Instructions

  1. Prepare Crust: Using a food processor, crush the peanut butter Oreos into fine crumbs and place them into a 9×13-inch baking dish.
  2. Add Butter: Melt the butter in a microwave-safe bowl and pour it over the crushed Oreos in the dish.
  3. Mix Crust: Stir the melted butter and Oreo crumbs with a fork until well combined.
  4. Form Crust: Using your fingers, press the crust mixture evenly into the bottom of the baking dish to create the base layer. Set aside.
  5. Make Cream Cheese Layer: In the bowl of a stand mixer, combine cream cheese, peanut butter, sugar, vanilla, and milk. Beat until light and fluffy.
  6. Spread Cream Cheese Layer: Spoon the cream cheese mixture over the crust carefully, spreading it evenly without disturbing the crust. Set aside.
  7. Prepare Pudding: In a large mixing bowl, sprinkle the instant chocolate pudding mix over 1 3/4 cups of milk.
  8. Whisk Pudding: Whisk the pudding and milk mixture for about 2 minutes until well combined. Let it rest for 3-5 minutes to thicken.
  9. Spread Pudding Layer: Spread the thickened chocolate pudding evenly over the cream cheese layer.
  10. Chill: Place the assembled dessert in the refrigerator and chill for about 1 hour to set.
  11. Add Whipped Topping: Once chilled, spread the whipped topping evenly over the pudding layer.
  12. Drizzle Peanut Butter: Melt the optional 2 tablespoons of peanut butter in the microwave for 20-30 seconds. Using a fork, drizzle the melted peanut butter over the whipped topping.
  13. Add Garnish: Sprinkle mini chocolate chips or chopped Reese’s peanut butter cups on top for decoration.
  14. Serve and Store: Serve immediately or cover and store in the refrigerator for up to 5 days.

Notes

  • Use a food processor for best results crushing the Oreos to achieve a fine crumb texture.
  • If you don’t have a stand mixer, you can beat the cream cheese mixture using a hand mixer or whisk manually but ensure it’s light and fluffy.
  • Allow the pudding to fully thicken before spreading to prevent mixing into the cream cheese layer.
  • Chill the dessert well to help it set properly and enhance flavor melding.
  • For an extra decadent touch, use chopped Reese’s peanut butter cups as garnish instead of chocolate chips.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-peanut-butter-lasagna-recipe/