Description

Peanut Butter Chocolate Lasagna is a decadent no-bake layered dessert featuring a crunchy Oreo cookie crust, a smooth peanut butter cream cheese layer, rich chocolate pudding, and whipped topping, all crowned with chopped Butterfinger candy bars for an irresistible combination of flavors and textures.

Ingredients

Scale

Crust

14.3 oz. Oreo cookies
6 tablespoons unsalted butter, melted

Peanut Butter Layer

3/4 cup creamy peanut butter
1 cup powdered sugar
8 oz. cream cheese, at room temperature
8 oz. Cool Whip (half of the total)

Chocolate Pudding Layer

5.9 oz. instant chocolate pudding dry mix
2 cups milk

Topping

8 oz. Cool Whip (remaining half)
2 regular sized Butterfinger candy bars, chopped

Instructions

Prep the Pan and Crust: Lightly grease a 13- by 9-inch pan with nonstick spray. Crush Oreo cookies in a blender until finely ground, then transfer to a medium bowl. Mix in the melted butter until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
Make the Peanut Butter Layer: In a medium bowl, combine the peanut butter, powdered sugar, and cream cheese. Beat until the mixture is smooth and creamy, using a stand mixer fitted with the paddle attachment or a wooden spoon/rubber spatula. Fold in half of the Cool Whip gently to maintain a light texture. Spread this mixture evenly over the prepared Oreo crust layer.
Prepare the Chocolate Pudding Layer: In another medium bowl, whisk the instant chocolate pudding mix into the 2 cups of milk until well combined. Let it stand for 2 minutes to thicken. Once set, spread the chocolate pudding evenly over the peanut butter layer.
Add the Final Layers and Chill: Spread the remaining Cool Whip over the chocolate pudding layer evenly. Sprinkle the chopped Butterfinger candy bars on top as the final garnish. Cover the entire dish with plastic wrap and refrigerate for at least 1 hour before serving, allowing the layers to set. This dessert keeps for up to 1 week in the refrigerator.

Notes

Ensure the cream cheese is at room temperature for easier mixing and a smoother peanut butter layer.
Press the Oreo crust firmly to prevent it from crumbling when slicing.
You can use store-bought Cool Whip or make your own whipped topping if preferred.
For a firmer set, refrigerate the dessert overnight.
Store leftovers in an airtight container in the refrigerator, best consumed within a week.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: peanut butter dessert, chocolate pudding dessert, no bake lasagna, layered dessert, Oreo crust dessert