Ingredients
For the Crust:
36 Oreo cookies
6 tablespoons unsalted butter, melted
For the Layers:
First Layer:
1 cup peanut butter
1 cup confectioners’ sugar
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
Second Layer:
2 packages (3.9 oz each) instant chocolate pudding mix
3 cups cold milk
Third Layer:
8 oz Cool Whip or whipped cream
Topping:
Mini chocolate chips, chopped peanuts, or chocolate syrup for garnish
Instructions
Prepare the Crust:
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Crush the Oreo cookies into fine crumbs. Mix the crumbs with the melted butter.
Press this mixture into the bottom of a 9×13 inch baking dish. Chill in the fridge to set while preparing the next layer.
First Layer:
In a bowl, combine the peanut butter, confectioners’ sugar, cream cheese, and butter. Beat until smooth and creamy.
Spread this mixture over the chilled Oreo crust. Return to the fridge to chill while preparing the next layer.
Second Layer:
In another bowl, whisk together the instant chocolate pudding mix and cold milk until it thickens.
Pour this over the peanut butter layer and smooth out with a spatula. Let it chill in the fridge to set.
Third Layer:
Once the chocolate layer is set, spread the Cool Whip or whipped cream over the top.
Add Toppings:
Sprinkle the top with mini chocolate chips, chopped peanuts, or drizzle with chocolate syrup.
Chill and Serve:
Refrigerate the dessert for at least 4 hours, or until set.
When ready to serve, cut into squares.
This No-Bake Peanut Butter Chocolate Lasagna is a fantastic dessert for gatherings, potlucks, or whenever you need a sweet treat without the fuss of baking. The layers of creamy peanut butter, rich chocolate, and light whipped cream, all on a crunchy Oreo crust, make for a decadent and satisfying dessert. Enjoy!