Chocolate Peanut Butter Lasagna Recipe

Chocolate Peanut Butter Lasagna is a no bake, light yet decadent dessert! Packed with flavor, you’ll watch this disappear in no time!

Love the chocolate peanut butter combo? Our readers are obsessed with these thick and fudgy Peanut Butter Chocolate Chip Bars! Or try baking up a batch of Peanut Butter Blossom Cookies.

Slice of no bake layered peanut butter and chocolate lasagna on a white plate.

Why this Recipe Works

The combination of chocolate and peanut butter is always a win. If you love peanut butter cups, today’s recipe is for YOU!

When you add in cookies, fudgy chocolate pudding, and whipped cream, you’ve got a home run dessert!

Oh and did I mention this is a No Bake dessert? Perfect for any time of year! 

Slap a lid on this treat and take it to your favorite pot luck or family party. It’s loved by kids AND adults!

Baking dish with layered chocolate peanut butter lasagna dessert.

How to make Chocolate Peanut Butter Lasagna

You may remember this Chocolate Chip Cookie Lasagna recipe from awhile back. No bake dessert with layers of chocolate chip cookies, creamy cheesecake, fudge pudding, and whipped cream! Today’s recipe is a variation of that sweet treat!

Start by choosing your favorite cookie for the crust. I chose Nutter Butters for their peanut butter flavor, but Oreo cookies are also a great choice! 

Crush cookies in a food processor to get a fine crumb, then add melted butter. Press the cookies into a 9×13-inch baking dish. Set aside.

For the peanut butter layer, beat the softened cream cheese with peanut butter and powdered sugar for several minutes, scraping down the sides of the bowl as needed. Once fluffy, fold in Cool Whip. 

Spread over cookie layer using an offset spatula. Set aside.

For the chocolate layer, whisk together chocolate pudding with milk until smooth. Two things to note:

  1. Use INSTANT pudding mix, not the cook and serve variety. 
  2. Use less milk to make this thick (be sure to use accurate measurements as detailed below in the recipe card)

Once your pudding mix is fully whisked, pour over peanut butter layer.

Top the pudding with Cool Whip. I also added some peanut butter chips, mini chocolate chips, and mini peanut butter cups. 

Refrigerate for about 3 hours until set (or overnight). Slice and enjoy!

Chocolate peanut butter lasagna in a baking dish and topped with reese's peanut butter cup minis, chocolate chips, and peanut butter morsels.

More No Bake Desserts

Everyone loves easy, no bake desserts. Here are some of my favorite chocolate peanut butter NO bake treats!

Looking for an easy, no bake treat idea? How about whipping up some Chocolate Peanut Butter Grahams?

Peanut Butter Rice Krispie Treats topped with melted Reese’s PB morsels and mini Reese’s PB cups. A delicious twist on a childhood favorite!

Easy recipe for No Bake Chocolate Oatmeal Cookies! The peanut butter with chocolate and oats gives these cookies so much flavor!

This No Bake Pumpkin Cheesecake Recipe is the perfect holiday dessert. Easy gingersnap crust with a creamy pumpkin cheesecake filling chock full of chocolate chips! 

Slice of dessert lasagna on a white plate.

More Easy Dessert Recipes

Chocolate Peanut Butter Lasagna

4.69 from 22 votes
By: Aimee
Chocolate Peanut Butter Lasagna is a no bake, light yet decadent dessert! Packed with flavor, you’ll watch this disappear in no time!
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 24 servings



  • 24 Nutter Butter Cookies or Oreos
  • cup unsalted butter melted


  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 8 oz Cool Whip thawed


  • 2 boxes Instant Chocolate Pudding Mix small box size
  • 2 ½ cups cold milk I used skim milk


  • 8 oz Cool Whip thawed
  • ½ cup mini chocolate chips
  • 1 cup peanut butter chips
  • 8 oz Mini Peanut Butter Cups


  • For the crust layer, pulse cookies in a food processor until fine crumbs. Or use a ziploc bag and crush with a rolling pin!
  • Add melted butter to the cookie crumbs and pour into the bottom of a 13×9 baking dish.
  • Using the palm of your hand or the bottom of a cup, firmly press the crumbs into the bottom of the dish. Set aside.
  • In a large bowl, beat softened cream cheese, peanut butter, and powdered sugar until smooth and creamy. Fold Cool Whip in cream cheese mixture until blended.
  • Pour over crust. Using an offset spatula, spread the mixture evenly over the crust layer.
  • In a large bowl add two packages of INSTANT chocolate pudding mix. Make sure you purchase the instant variety or this won’t set up properly.
  • Whisk in milk. You’ll use less milk than the box says because you want this layer extra thick and fudgy.
  • Once the pudding mix is well blended, spread the pudding over cheesecake layer.
  • Add remaining Cool Whip to the top of the peanut butter lasagna. Sprinkle with more mini chocolate chips, peanut butter chips, and mini peanut butter cups. Refrigerate for 3 hours or overnight.
  • Slice and serve. Store in refrigerator for up to 5 days. ENJOY.


  • Use INSTANT pudding mix, not the cook and serve variety. 
  • Use less milk to make this thick.


Serving: 1slice, Calories: 472kcal, Carbohydrates: 47g, Protein: 9g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 11g, Cholesterol: 55mg, Sodium: 263mg, Fiber: 2g, Sugar: 26g
Course: Desserts
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Avatar photo

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"


Posted on March 26, 2019

Comments & Reviews

  1. Instead of making mine a “no bake”, I went ahead and baked my crust for 3 1/2 min. @ 350 degrees. The crust get a little crisper and is not soggy at all after a day or two. Make sure you beat the SOFT cream cheese and peanut butter till fluffy before adding the powdered sugar or it will have lumps of cream cheese in it. My dad loves this and asks frequently if I will bring it to family gatherings. He is a dark chocolate lover and I use Special Dark instant pudding.

  2. I want to make this, but it looks like such a large amount for my husband and I. Can this be frozen and still come out delicious?

    1. Yes, this can be frozen up to 3 months. It can also be 1/2’d into an 8″ square pan. Let it defrost overnight in your fridge before serving.

  3. What is the shortest amount of time to leave this in the fridge before before serving?  Or can I freeze it before serving? 

    1. Yes, this can be frozen up to 3 months. It can also be 1/2’d into an 8″ square pan. Let it defrost overnight in your fridge before serving.

  4. I’m a little confused about the cool whip. You call for 1 8 oz tub but I can’t seem to find the division of it. I am assuming half and half but I would hat to ruin this yummy looking dessert!! Aloha from Waimanalo Hawai’i!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating