Peanut butter lasagna is a creamy layered dessert: Oreo cookie crust, topped with peanut butter pudding, chocolate pudding, topped with whipping cream. This version is made in an 8″ square pan for a smaller serving. Every bite is so creamy and luscious!

Slice of chocolate peanut butter lasagna on a white plate.

Peanut Butter Lasagna

This is the summer dessert that everyone loves, and honestly, what’s not to love? It’s a sweet and crunchy Oreo cookie crust on the bottom, topped with a layer of creamy peanut butter pudding, chocolate pudding, and homemade whipped cream. Every forkful is a testament to the love match of chocolate and peanut butter. If you like my peanut butter truffles dipped in chocolate, then this peanut butter lasagna should be next on your baking list!

My favorite thing about this incredibly rich dessert is that it’s made in an 8″ square brownie pan! Normally, this dessert is made in a giant 9×13″ pan, or something larger for a crowd. This peanut butter lasagna is so good that a giant dish of it sounds amazing. However, I don’t want to wait for a large gathering to eat this! So, I created a small batch in an 8″ square dish. It makes 4 to 6 servings, depending on how large you slice it, and you will love it! Personally, I love having a way to enjoy my favorite desserts without all of the leftovers! I also love regular freezer lasagna in a small pan like this, too!

We usually keep this peanut butter lasagna in the freezer, because the pudding freezes to an almost ice-cream like texture, and it is so dreamy! One final thing to point out with this dessert: it uses real whipping cream. None of the frozen whipped topping stuff here. Just actual cream whipped with beaters. However, you can use whatever you like, and maybe save yourself some time!

Ingredients for peanut butter lasagna.

Ingredients

  • cooking spray: Since this dessert is entirely no bake, try to use a cooking spray that tastes good, like coconut oil cooking spray.
  • Oreos: I tend to buy regular Oreos, not double stuff when I’m grinding them up to make a crust. This is also true for my no bake chocolate cheesecake recipe. Too much cream filling can prevent an Oreo crust from having a crunchy texture.
  • butter
  • cream cheese
  • peanut butter
  • powdered sugar
  • heavy whipping cream
  • instant chocolate pudding: Please ensure you’re grabbing the instant pudding, not the kind that requires you to cook it on the stove top. If you truly prefer the cook and serve pudding, note that you’ll have to let it chill before layering it in this peanut butter lasagna dessert. Grab the small box that has 4 servings.
  • milk: With baking, it’s always best to use whole milk, in my opinion. You can use any type of milk you prefer, but please note the directions on the chocolate pudding box specify that a dairy milk should be used for maximum thickness. This is because alternative milks lack proteins that are strong enough to bond with the cornstarch in the pudding to make a thick pudding. You can google around to find out which alternative milks might work with instant pudding, but for this recipe, whole milk will give you the absolute best results.
  • peanut butter cups: Optional for chopping and decorating on top. You could also decorate with mini chocolate chips or chocolate shavings.

How to make peanut butter lasagna:

  1. Spray an 8″ square brownie pan with coconut cooking oil spray. This will help you remove the slices easily later, especially if you decide to freeze this dessert.
  2. Crush the Oreos in a food processor until finely ground, and then add the melted butter and pulse again until it comes together. Then, dump the mixture into the baking dish. Use a  measuring cup to press them firmly until they’re evenly flat.
    Oreo crust in an 8 inch square pan.
  3. Next, combine the cream cheese, peanut butter, and powdered sugar in a medium bowl. With an electric mixer on HIGH, blend the ingredients together very well, until no lumps remain. Finally, add the cream and beat until fluffy.
    Creamy peanut butter filling for lasagna.
  4. Spread the peanut butter layer over the Oreo crust. Place the pan back into the refrigerator for at least 20 minutes.
    Peanut butter pudding layered in a pan.
  5. While the peanut butter layer chills, it’s time to make the instant chocolate pudding. Read the instructions here before proceeding, because I don’t want you to follow the directions on the box! Instead of using 2 cups of milk, I want you to use 1 cup of milk and 1 cup of heavy cream! This makes a much thicker chocolate pudding layer that is super creamy and rich–you will LOVE IT. Just trust this method.
    Instant chocolate pudding in a bowl with a whisk.
  6. Spread this chocolate pudding mixture over the peanut butter layer in the pan, and then place back in the fridge. It needs to set for at least 20 minutes, or you can do this part one day ahead before you plan to serve it.
    Chocolate pudding layered in pan.
  7. Just before serving (or, you could do this up to 4 hours ahead), whip the heavy cream and powdered sugar until soft, fluffy peaks form. Spread the whipped cream on the lasagna, and garnish with chocolate shavings and mini peanut butter cups. This chocolate peanut butter lasagna dessert can be stored in the fridge, tightly covered for up to 2 days, but I really recommend adding the whipped cream before serving.
    Sliced chocolate peanut butter lasagna.

 

This is the summer dessert you’ve been waiting for–your family will ask you to make this all the time! Bring it to a small potluck or a small party, but also know that you can double it for a larger 9×13-inch dish to serve a crowd, too!

Other desserts you might love:

Yield: 6

Peanut Butter Lasagna

Slice of chocolate peanut butter lasagna on a white plate.

Peanut butter and chocolate lasagna layered in a 8x8" square pan.

Prep Time 1 hour
Total Time 1 hour

Ingredients

For the crust:

  • coconut oil cooking spray
  • 20 Oreos (not Double Stuff)
  • 4 tablespoons salted butter, melted

For the peanut butter pudding layer:

  • 4 ounces cream cheese, softened
  • 2/3 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream

For the chocolate layer:

  • 1 box (4-serving size) instant chocolate pudding
  • 1 cup milk
  • 1 cup heavy cream

For the topping:

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • for decorations: chocolate shavings, chocolate sprinkles, mini peanut butter cups

Instructions

    1. Spray an 8-inch square pan with coconut oil spray.
    2. First, place the whole Oreos (do not remove the cream filling) in a small food processor, and pulse a few times to crush.
    3. Once the Oreos are crushed, add the melted butter to the food processor, and pulse again to combine.
    4. Pour the Oreo crumbs into the prepared pan, and use a measuring cup to press into a flat, firm crust. Refrigerate the crust for at least 20 minutes.
    5. Next, combine the cream cheese, peanut butter, and powdered sugar in a medium bowl. With an electric mixer on HIGH, blend the ingredients together very well, until no lumps remain. Finally, add the cream and beat until fluffy.
    6. Spread the peanut butter layer over the Oreo crust. Place the pan back into the refrigerator for at least 20 minutes.
    7. Follow the instructions on the box for the chocolate pudding, except instead of 2 cups of milk, use 1 cup of milk ad 1 cup of heavy cream.
    8. Spread the chocolate pudding mixture on top of the peanut butter layer, and place the pan back in the fridge for at least 20 minutes, or up to the day before you want to serve this.
    9. Before serving, whip the heavy cream and powdered sugar until soft, fluffy peaks form. Spread the whipped cream on the lasagna, and garnish with chocolate shavings and mini peanut butter cups.
      Dessert can be stored in the fridge, tightly covered for up to 2 days, but I really recommend adding the whipped cream topping layer just before serving.

Notes

cooking spray: Since this dessert is entirely no bake, try to use a cooking spray that tastes good, like coconut oil cooking spray.
Oreos: I tend to buy regular Oreos, not double stuff when I'm grinding them up to make a crust. This is also true for my no bake chocolate cheesecake recipe. Too much cream filling can prevent an Oreo crust from having a crunchy texture.
instant chocolate pudding: Please ensure you're grabbing the instant pudding, not the kind that requires you to cook it on the stove top. If you truly prefer the cook and serve pudding, note that you'll have to let it chill before layering it in this peanut butter lasagna dessert. Grab the small box that has 4 servings.
milk: With baking, it's always best to use whole milk, in my opinion. You can use any type of milk you prefer, but please note the directions on the chocolate pudding box specify that a dairy milk should be used for maximum thickness. This is because alternative milks lack proteins that are strong enough to bond with the cornstarch in the pudding to make a thick pudding. You can google around to find out which alternative milks might work with instant pudding, but for this recipe, whole milk will give you the absolute best results.
peanut butter cups: Optional for chopping and decorating on top. You could also decorate with mini chocolate chips or chocolate shavings.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 1037Total Fat: 84gSaturated Fat: 44gTrans Fat: 2gUnsaturated Fat: 28gCholesterol: 178mgSodium: 491mgCarbohydrates: 65gFiber: 3gSugar: 44gProtein: 14g

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