This No Bake Peanut Butter Chocolate Lasagna is a creamy and chocolatey treat that’s super easy to make! Layers of peanut butter and chocolate goodness combine for a delicious dessert.
You won’t believe how simple it is—just mix, layer, and chill! Plus, it’s always a hit at gatherings; who can resist that tasty combo of peanut butter and chocolate? 😋
Key Ingredients & Substitutions
Chocolate Graham Crackers: The base for this lasagna adds a wonderful chocolate flavor. If you can’t find chocolate graham crackers, regular graham crackers or even Oreo cookies can work as great substitutes for a different twist.
Creamy Peanut Butter: I love using creamy peanut butter for a smooth texture. If you’re looking for a healthier option, natural peanut butter is a good choice, though it may change the texture slightly.
Heavy Whipping Cream: This ingredient is key for a light, airy layer. If you’re looking for a lighter option, you can substitute it with whipped coconut cream or whipped topping for a non-dairy version.
Cream Cheese: Softened cream cheese gives the chocolate layer a nice richness. If you’re lactose intolerant, you can use a dairy-free cream cheese and it will still taste fantastic!
Chocolate Instant Pudding: This adds quick chocolate flavor and creaminess. If you can’t find chocolate, vanilla pudding works too – just add cocoa powder for extra chocolate flavor.
How Do I Get Perfectly Whipped Cream?
Whipping cream sounds simple, but to get those stiff peaks, you should follow these steps:
- Start with cold heavy cream; chill your mixing bowl too for best results.
- Beat the cream on medium-high speed until bubbles start to form.
- Once it thickens, slowly add in a bit of sugar for sweetness, if desired.
- Keep whipping until stiff peaks form—this means when you lift the whisk, the cream holds its shape and doesn’t flop over.
Remember not to over-whip, or you might end up with butter! Use this whipped cream in the peanut butter mixture and as a topping for the best results.
How to Make No Bake Peanut Butter Chocolate Lasagna?
Ingredients You’ll Need:
For the Lasagna:
- 1 package (14.4 oz) chocolate graham crackers
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 package (8 oz) cream cheese, softened
- 2 cups milk
- 1 package (3.9 oz) chocolate instant pudding
- 1 cup whipped topping (like Cool Whip)
- 1/2 cup chopped peanuts (for garnish)
- Extra chocolate syrup (optional for drizzling)
How Much Time Will You Need?
This no-bake recipe takes about 30 minutes of preparation time. After assembling, you’ll need to refrigerate it for at least 4 hours, or overnight for the best results. Perfect for making ahead of time!
Step-by-Step Instructions:
1. Prepare the Peanut Butter Mixture:
In a medium bowl, combine the creamy peanut butter and powdered sugar. Use a spatula or spoon to mix them together until the mixture is nice and smooth. Once done, set this mixture aside for later use.
2. Whip the Heavy Cream:
Take another bowl and whip the heavy cream using a hand mixer until stiff peaks form. This means the cream will hold its shape and not just collapse. Once done, gently fold half of this whipped cream into the peanut butter mixture, mixing well but being careful not to deflate it. Keep the other half of whipped cream for later use.
3. Make the Chocolate Pudding Mixture:
In a separate bowl, mix the softened cream cheese until it’s smooth. Then pour in 1 cup of milk, whisking it together until it’s well combined. Gradually add the chocolate pudding mix while whisking continuously. Keep going until this mixture thickens up and gets nice and creamy.
4. Start Assembling the Lasagna:
Grab a 9×13 inch dish and place a layer of chocolate graham crackers at the bottom. This will be your delicious base!
5. Add Peanut Butter Layer:
Spread half of the peanut butter mixture over the layer of chocolate graham crackers, making sure to cover them evenly.
6. Add More Graham Crackers:
Place another layer of chocolate graham crackers over the peanut butter layer. Don’t be shy—make it nice and even!
7. Spread the Chocolate Pudding Mixture:
Now, spread the chocolate pudding mixture over this second layer of graham crackers, smoothing it out to create a nice layer.
8. Finish with Graham Crackers and Whipped Cream:
Add another layer of chocolate graham crackers on top, followed by the reserved whipped cream. Gently spread the whipped cream over the top, making it look fluffy and inviting.
9. Add the Final Touches:
Crush some extra graham crackers and sprinkle them over the whipped cream layer for a little crunch. Then, garnish with chopped peanuts for an extra bit of texture and flavor!
10. Drizzle with Chocolate (Optional):
If you want to make it even sweeter, drizzle some chocolate syrup over the top. Yum!
11. Chill Before Serving:
Cover the dish tightly with plastic wrap and pop it in the refrigerator. Let it chill for at least 4 hours, or overnight if you can wait. This will let all those delicious layers set perfectly.
Enjoy your tasty No Bake Peanut Butter Chocolate Lasagna! It’s a delightful dessert that’s sure to impress your family and friends.
Can I Use Crunchy Peanut Butter Instead of Creamy?
Absolutely! If you prefer a bit more texture, feel free to use crunchy peanut butter. Just keep in mind that it will change the consistency and texture of the layers slightly, adding a delightful crunch to each bite!
Can I Substitute the Chocolate Graham Crackers?
Yes, you can substitute chocolate graham crackers with regular graham crackers or even Oreo cookies for a deeper chocolate flavor. If using regular graham crackers, consider adding a teaspoon of cocoa powder to maintain the chocolatey taste.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge. It’s best consumed within 3-4 days for optimal freshness. Note that the texture may soften over time, but it will still be delicious!
What If I Don’t Have Instant Pudding?
No worries! If you’re not able to find instant pudding, you can make a simple chocolate pudding from scratch. Just cook 2 tablespoons of cornstarch, 2 tablespoons of cocoa powder, 1/2 cup of sugar, and 2 cups of milk over medium heat until thickened. Allow it to cool before using it in the recipe!
