Description
A delicious and easy-to-make No Bake Chocolate Peanut Butter Lasagna that layers creamy peanut butter, chocolate pudding, and whipped topping for a delightful dessert.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 oz) package cream cheese, softened
- 1 (12 oz) container whipped topping, thawed
- 1 (3.9 oz) package chocolate instant pudding mix
- 2 3/4 cups milk
- 1/2 cup chocolate chips (optional)
Instructions
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9×13 inch baking dish to form the crust.
- In a separate bowl, mix the peanut butter and powdered sugar until smooth. Add the softened cream cheese and mix until well combined. Fold in half of the whipped topping until fully incorporated. Spread this mixture evenly over the crust.
- In another bowl, whisk together the chocolate pudding mix and milk for about 2 minutes until it thickens. Pour the pudding over the peanut butter layer and spread it evenly.
- Top the pudding layer with the remaining whipped topping, smoothing it out to cover completely. If desired, sprinkle chocolate chips on top for added texture and flavor.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Once chilled, slice into squares and serve.
Notes
- For a crunchier texture, add chopped peanuts or crushed pretzels to the peanut butter layer.
- Substitute almond butter for peanut butter for a different flavor profile, or use a gluten-free graham cracker alternative to make it gluten-free.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg