This No Bake Peanut Butter Chocolate Lasagna is a treat you won’t forget! Layers of creamy peanut butter, rich chocolate, and smooth whipped topping come together effortlessly.
Just imagine digging into this fluffy delight without even turning on the oven! I love making it ahead of time—it gets better as it chills in the fridge. Yum! 🥜🍫
Ingredients & Substitutions
Pear creamy peanut butter: This is the heart of the recipe. If you’re looking for a healthier option, consider natural peanut butter. Just be aware it might be a bit runnier!
Cream cheese: Make sure it’s softened for easy mixing. If you’re dairy-free, try a vegan cream cheese alternative—just choose one that spreads easily to match the texture.
Powdered sugar: It’s essential for sweetness and texture. If you’re cutting sugar, you could use a sugar substitute, but results may vary. I sometimes mix in a touch of honey or agave syrup for a different flavor!
Whipped topping: The standard choice is Cool Whip, but you can whip your own heavy cream for a homemade taste. If you’re vegan, coconut whipped cream is a great alternative.
Instant chocolate pudding mix: This adds rich chocolate flavor. Use a sugar-free version if you want to cut back on calories. Alternatively, you can make homemade chocolate pudding if you have the time.
How Do I Get the Layers to Set Perfectly?
One of the most important steps is letting the dessert chill long enough for the layers to firm up. Here’s how to ensure it sets well:
- Keep it covered in the fridge for a minimum of 4 hours. Overnight is even better!
- Make sure the pudding is thickened before layering. It should have a pudding-like consistency, which takes about 2 minutes of whisking.
- Layer the fillings carefully to avoid mixing them. Start with graham crackers, then peanut butter, and finally the pudding.
- Letting it sit longer not only helps with consistency but enhances the flavor as the layers blend together.
Feel free to top with extra goodies just before serving for a fun presentation!
No Bake Peanut Butter Chocolate Lasagna
Ingredients You’ll Need:
For the Peanut Butter Layer:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (thawed)
For the Chocolate Layer:
- 2 (3.9 oz) packages instant chocolate pudding mix
- 3 cups chocolate milk
For Assembly:
- 1 package of graham crackers (about 14 sheets)
- Additional whipped topping for garnish
- 1/2 cup chopped peanut butter cups or chocolate chips for garnish
- 1/2 cup crushed graham crackers for topping
How Much Time Will You Need?
This delicious dessert requires about 20 minutes of prep time and then needs to chill in the fridge for at least 4 hours, or overnight for the best results. So, get ready to enjoy this tasty treat soon!
Step-by-Step Instructions:
1. Make the Peanut Butter Mixture:
In a large mixing bowl, combine the creamy peanut butter, softened cream cheese, and powdered sugar. Use a mixer or a whisk to blend everything together until the mixture is smooth and well combined. This creamy filling is the star of your lasagna!
2. Fold in the Whipped Topping:
Now, gently fold in the whipped topping into the peanut butter mixture. Be careful not to overmix; you want it light and fluffy. Once it’s fully incorporated, set this yummy mixture aside.
3. Prepare the Chocolate Pudding:
In another bowl, whisk together the instant chocolate pudding mix and 3 cups of chocolate milk. Keep whisking until the mixture thickens up, which should take about 2 minutes. This rich chocolate layer will be so good!
4. Start Assembling the Lasagna:
Grab a 9×13 inch dish. Start by layering the bottom with a full layer of graham crackers, covering the entire base. This will be the sturdy foundation for your lasagna.
5. Build the Layers:
Spread half of the peanut butter mixture evenly over the graham crackers. Then, pour half of the chocolate pudding mixture on top of the peanut butter layer, making sure to smooth it out for even coverage.
6. Repeat the Layers:
Now it’s time to repeat! Add another layer of graham crackers, then the remaining peanut butter mixture, and finish off with the rest of the chocolate pudding. This is where your dessert really starts coming together!
7. Top it Off:
Sprinkle the final layer with crushed graham crackers, giving it a nice crunch. Cover the dish with plastic wrap or a lid, and place it in the fridge to chill for at least 4 hours or preferably overnight. This ensures those yummy layers set perfectly!
8. Garnish and Serve:
When you’re ready to serve, pull the lasagna out of the fridge. Top it with additional whipped topping, sprinkle on chopped peanut butter cups or chocolate chips, and add some crushed graham crackers for a lovely finishing touch. Slice, serve, and enjoy this delightful treat!
Enjoy your delicious No Bake Peanut Butter Chocolate Lasagna!
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
Yes, you can use natural peanut butter, but keep in mind it has a different texture and might make the mixture slightly more oily. If you find the mixture too runny, consider adding a tablespoon of powdered sugar to help it thicken up.
How Long Does This Last in the Fridge?
Your No Bake Peanut Butter Chocolate Lasagna will last in the refrigerator for about 3 to 5 days. Just make sure to cover it tightly with plastic wrap or foil to keep it fresh and prevent drying out!
Can I Make This Recipe Gluten-Free?
Absolutely! Just use gluten-free graham crackers as a substitute for regular ones. They are widely available and will work beautifully in this recipe.
What Can I Use Instead of Whipped Topping?
If you prefer not to use whipped topping, you can substitute it with homemade whipped cream. Simply whip heavy cream with a bit of powdered sugar until soft peaks form, and fold that into your peanut butter mixture for a fresh and tasty alternative!
