Easy Peanut Butter Chocolate Lasagna for No-Bake Weeknight Desserts

Peanut Butter Chocolate Lasagna brings dessert magic to busy weeknights without turning on your oven. This no-bake treat layers Nutter Butter cookies, creamy peanut butter filling, rich chocolate pudding, and fluffy whipped topping for a crowd-pleasing dessert. Perfect for potlucks, family gatherings, or when you’re craving something indulgent without the hassle—everything comes together in under 20 minutes.

Why You’ll Love This Recipe

• No oven needed – Perfect for hot summer days when you don’t want to heat up the kitchen.
• Kid-approved flavor – Classic peanut butter and chocolate combination wins over picky eaters every time.
• Make-ahead friendly – Tastes even better after chilling overnight, ideal for stress-free entertaining.
• Simple assembly – Just layer ingredients in a pan—no mixing bowls, piping bags, or fancy techniques required.
• Budget-friendly – Uses affordable pantry staples and feeds a crowd for minimal cost.

Equipment Needed

• 9×13-inch casserole dish
• 2 large mixing bowls
• Electric mixer or hand whisk
• Rubber spatula
• Zip-top bag for crushing cookies
• Small microwave-safe bowl

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Ingredients You’ll Need

• 1 family-size package Nutter Butter cookies
• 1 package (8 oz) cream cheese, room temperature
• 1⅓ cup powdered sugar
• 3 cups frozen whipped topping, thawed
• 1 box (5.9 oz) chocolate pudding mix
• 3 cups milk
• ½ cup peanut butter

Ingredient Notes

Nutter Butter cookies: The peanut butter sandwich cookies provide both crust and topping layers. Don’t substitute with regular peanut butter cookies as the cream filling adds crucial moisture and flavor.

Cream cheese: Must be fully softened to room temperature for smooth mixing without lumps. Set out 2 hours before starting or microwave 10 seconds to soften quickly.

Chocolate pudding mix: Instant pudding works faster but cook-and-serve creates richer flavor. Either works perfectly—just follow package directions for thickness.

Peanut butter: Creamy varieties drizzle better than natural or crunchy styles. Use name brands like Jif or Skippy for best melting consistency.

Step-by-Step Instructions

Step 1: Create Cookie Base Layer

Line bottom of 9×13 casserole dish with whole Nutter Butter cookies in single layer. Break cookies as needed to fill gaps completely—you want no exposed dish showing through. This creates sturdy foundation for your dessert.

Step 2: Mix Cream Cheese Layer

Beat room-temperature cream cheese and powdered sugar with electric mixer until completely smooth (about 2 minutes). Fold in 1½ cups whipped topping gently by hand until just combined. Spread mixture evenly over cookie layer, pressing into flat surface.

Step 3: Prepare Chocolate Pudding

Whisk pudding mix and milk in separate bowl for 5 minutes until thickened (check package instructions for exact timing). Mixture should coat back of spoon and hold shape when lifted. Spread pudding over cream cheese layer while still slightly warm.

Step 4: Add Final Toppings

Spread remaining 1½ cups whipped topping over pudding layer. Place remaining Nutter Butter cookies in zip-top bag and crush with rolling pin or heavy can into coarse crumbs. Sprinkle crushed cookies evenly over whipped topping.

Step 5: Drizzle and Chill

Microwave peanut butter in small bowl for 30 seconds until melted and pourable. Let cool slightly (hot peanut butter melts whipped topping). Drizzle in zigzag pattern over top. Refrigerate uncovered until peanut butter firms up (about 30 minutes), then cover and chill overnight.

Pro Tips & Cooking Hacks

• Use offset spatula for smoothest cream cheese and pudding spreading without tearing layers underneath.
• Chill mixing bowl and beaters before whipping cream for fluffiest texture that holds shape longer.
• Transfer melted peanut butter to piping bag or zip-top bag with corner snipped for prettier drizzle pattern.
• Let dessert sit at room temperature 10 minutes before slicing for cleaner cuts and easier serving.
• Dip sharp knife in hot water and wipe dry between cuts for professional-looking square portions.

Tips & Variations

Flavor swaps: Replace chocolate pudding with vanilla or butterscotch for different taste profile. Use peanut butter cookies instead of Nutter Butters for stronger peanut flavor throughout.

Dietary tweaks: Use sugar-free pudding and reduced-fat cream cheese for lighter version. Swap dairy milk for almond or oat milk for lactose-free option.

Make-ahead: Assemble completely up to 2 days before serving. Cookies soften perfectly after chilling, creating cake-like texture that’s even better than fresh.

Serving Suggestions

Classic pairing: Serve cold with tall glass of milk for ultimate peanut butter and chocolate experience. The combination takes you straight back to childhood lunch boxes.

Party presentation: Cut into small squares for potluck finger desserts. Top each square with mini chocolate chip or Reese’s pieces for extra visual appeal.

Garnish ideas: Add chocolate syrup drizzle, sprinkle chopped Reese’s cups on top, or dust with cocoa powder for elegant finishing touch.

Common Mistakes

• Don’t use cold cream cheese or you’ll get lumpy filling that won’t spread smoothly over cookies.
• Avoid assembling too early before pudding thickens or layers bleed together and lose definition.
• Don’t skip chilling time or dessert won’t set properly and falls apart when cutting into squares.
• Never add hot peanut butter drizzle directly to whipped topping or it melts into soupy mess.
• Don’t crush cookies too fine for topping—you want visible chunks for texture contrast, not powder.

What to Serve With Peanut Butter Chocolate Lasagna

Beverage pairings: Coffee or hot chocolate complement rich chocolate and peanut butter flavors without overwhelming sweetness. Cold milk works perfectly for kids and nostalgic adults.

Meal context: Serve after casual dinners like pizza night, taco Tuesday, or BBQ cookouts. Too rich for formal meals but perfect for family gatherings and game day spreads.

Frequently Asked Questions

Can I use regular Oreos instead of Nutter Butters?

Yes, but you’ll lose the peanut butter flavor in the cookie layers. The dessert becomes more chocolate-focused rather than balanced peanut butter-chocolate combination.

How long does this dessert keep?

Store covered in refrigerator up to 4 days. Cookies continue softening over time, creating even more cake-like texture by day three or four.

Can I freeze Peanut Butter Chocolate Lasagna?

Freeze individual portions wrapped tightly in plastic wrap up to 1 month. Thaw overnight in refrigerator before serving—texture stays surprisingly good after freezing.

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