Dessert

Peanut Butter Chocolate Lasagna Recipe

ByVictor Layne January 8, 2026January 8, 2026

Introduction

Peanut Butter Chocolate Lasagna is a rich, layered dessert that combines crunchy Oreo crust, creamy peanut butter filling, and smooth chocolate pudding. Topped with whipped topping and Butterfinger candy, it’s a crowd-pleaser perfect for any occasion.

A slice of layered dessert sits on a white plate with an uneven crumbly dark cookie base as the first layer. Above that is a creamy beige layer with some texture, followed by a smooth, thick dark brown chocolate layer. The top layer is a thick, fluffy white cream with a slightly textured surface. The dessert is topped with scattered small chunks of caramel and light brown candy pieces. The white marbled surface beneath adds a clean look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14.3 oz. Oreo cookies
6 tablespoons unsalted butter, melted
3/4 cup creamy peanut butter
1 cup powdered sugar
8 oz. cream cheese, at room temperature
16 oz. Cool Whip
5.9 oz. instant chocolate pudding dry mix
2 cups milk
2 regular sized Butterfinger candy bars, chopped

Instructions

Step 1: Lightly grease a 13- by 9-inch pan with nonstick spray. Crush the Oreo cookies in a blender until fine crumbs form, then transfer to a medium bowl. Add the melted butter and toss to coat evenly. Press the mixture firmly into the bottom of the prepared pan.
Step 2: In a medium bowl, combine the peanut butter, powdered sugar, and cream cheese until smooth. Using a stand mixer with the paddle attachment works well, but a wooden spoon or rubber spatula will do. Fold in half of the Cool Whip, then spread this peanut butter layer over the Oreo crust evenly.
Step 3: In another medium bowl, whisk the instant chocolate pudding mix into the milk. Let it stand for about 2 minutes until thickened, then spread the pudding layer evenly over the peanut butter cream cheese layer.
Step 4: Spread the remaining Cool Whip over the chocolate pudding layer. Sprinkle the chopped Butterfinger candy bars evenly on top. Cover the pan with plastic wrap and refrigerate for at least 1 hour before serving.

Tips & Variations

For an extra crunch, toast the chopped Butterfinger pieces lightly before topping.
Use crunchy peanut butter instead of creamy for added texture.
Substitute Butterfinger with chopped Snickers or Twix for a different flavor twist.
Make sure the cream cheese is at room temperature for easier mixing and a smoother filling.

Storage

Store the peanut butter chocolate lasagna covered in the refrigerator for up to one week. For best texture, consume within 3-4 days. You can enjoy it chilled straight from the fridge; no need to reheat.

How to Serve

A slice of layered dessert cake with four distinct layers sits on a white plate over a white marbled surface. The bottom layer is a dark, crumbly chocolate crust, followed by a thick beige creamy layer with small dark specks. Above this is a rich, smooth dark chocolate layer, and the top layer is a fluffy white cream generously topped with pieces of caramel-colored nuts and drizzles of caramel sauce. The cake has been cut into, showing the melting smoothness of each layer, with some crumbs and sauce spread around the plate. A fork lies next to the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert is perfect for making a day ahead. Just keep it refrigerated and covered until ready to serve.

Can I use a homemade whipped topping instead of Cool Whip?

Absolutely. Homemade whipped cream works well, but be sure it is stabilized if you need it to hold up over several hours.

Victor Layne