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No-Bake Peanut Butter Chocolate Lasagna

No-bake peanut butter chocolate lasagna with crisp Oreo crust, fluffy peanut butter cream, and a thick instant chocolate pudding layer topped with whipped topping and chocolate shavings. This easy no bake dessert lasagna chills into clean, five-layer slices without baking.
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Prep Time 30 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 36 Oreo cookies finely crushed
  • 6 tbsp butter melted
Peanut butter layer
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping folded in
Chocolate pudding layer
  • 2 boxes (3.9 oz each) instant chocolate pudding mix
  • 3 cup whole milk cold
Top layer
  • 2 cup whipped topping
  • 0.5 cup Reeses Peanut Butter Cups chopped
  • chocolate shavings and peanut butter drizzle for garnish

Equipment

  • 1 sheet pan

Method
 

Make the Oreo crust
  1. Mix the crushed Oreo cookies with the melted butter until combined, then press the mixture firmly into the bottom of a 9x13 dish.
  2. Refrigerate for 15 minutes to set the crust.
Build the peanut butter cream layer
  1. Beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and fluffy.
  2. Fold in 1 cup of whipped topping, then spread the mixture evenly over the chilled Oreo crust.
Add the chocolate pudding layer
  1. Whisk the instant chocolate pudding mix with cold whole milk for 2 minutes, until thickened.
  2. Spread the thickened pudding evenly over the peanut butter layer.
Finish and chill
  1. Spread the remaining 2 cups of whipped topping over the chocolate pudding layer.
  2. Scatter the chopped Reeses Peanut Butter Cups and chocolate shavings over the top, then drizzle with peanut butter.
  3. Refrigerate for at least 4 hours or overnight until fully set, then slice into squares and serve cold.

Notes

For the cleanest slice and the five distinct layers, chill overnight so the pudding and cream fully firm up before cutting. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped topping can break down. For a lighter version, use light cream cheese and reduced-fat whipped topping while keeping the pudding mix the same for proper setting.