No-Bake Chocolate Peanut Butter Lasagna

No-Bake Chocolate Peanut Butter Lasagna

A smooth peanut butter filling layered between a chocolate cookie wafer crust and then topped with a creamy chocolate whip. Finish it off with sprinkled crumbled pieces of peanut butter cups and Oreo cookies on top.

This is not a typical lasagna. Oh no… this is a chocolate peanut butter lasagna. Now don’t be fooled you won’t find noodles inside because that would be gross but what you will find is layer upon layer of dessert heaven!

The first layer starts with an Oreo Cookie crumb crust. Next, a layer of peanut butter cheesecake whip. Top that layer off with some crumbled peanut butter cups and more Oreo crumbs. Think of those like the noodles if you must!

Add a light fluffy layer of chocolate pudding whip which is topped with yet another layer of peanut butter cup and Oreo crumbs. Oooh yeah! This is one dessert that will require an extra hole in your belt buckle!



  • 30 Oreo cookies divided
  • 2 tbsp Unsalted butter melted
  • 1/2 cup Smooth peanut butter
  • 1 packaged Cream cheese softened
  • 1/2 cup icing sugar
  • 1 container Cool Whip Topping (16 oz or 1 L tub) thawed and divided
  • 1 package Chocolate pudding mix
  • 2 cups Milk
  • 20 Mini peanut butter cups quartered and divided


  • In a blender crush 25 Oreo Cookies – Ensure there are no large pieces and cookies are finely crushed.  
  • In a small bowl combine the Oreo Cookie crumbs with the melted butter. Press evenly into a 9 X 9 pan
  • In a large bowl add the cream cheese, icing sugar and peanut butter. Beat with an electric hand mixer on medium until well blended and fluffy.
  • Gently fold in half of the Cool Whip topping and combine well. Spread evenly over Oreo cookie crust.
  • Sprinkle 1/2 of the quartered peanut butter cups and 1/2 of the remaining crushed Oreo cookies evenly on top of peanut butter layer.
  • In a large bowl make the Chocolate Pudding according to package directions. Likely add the pudding powder and milk and beat for 2 minutes on high with electric mixer or wire wisk. Gently fold in remaining Cool Whip. Spread mixture evenly over peanut butter and candy layer.
  • Sprinkle remaining cookie bits and peanut butter cup pieces over top.
  • Cover with plastic wrap and chill for 2-3 hours in the freezer. Before serving remove from freezer and let thaw for 10-15 minutes or when easy to cut.

My husband would love this dessert. Anything pb and chocolate he goes crazy for. This looks great, thanks for sharing!

- Miami Food Network -

Can I Double This Recipe?

Absolutely! In fact, if you are going to a large party I highly encourage you to do so. Plus leftovers won’t go to waste because you can freeze this recipe for up to 2 months. If doubling the recipe just double all the ingredients and use a 9″ X 13″ pan instead.


Leave a comment

Please note, comments must be approved before they are published