Chocolate Peanut Butter Lasagna

5 from 8 votes

Our Chocolate Peanut Butter Lasagna is a peanut butter lover's dream dessert. Creamy layers of peanut butter cheesecake filling, vanilla and chocolate pudding all on top of an Oreo crust!

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 592kcal

Author: Jennifer Fishkind

Ingredients

The Crust:

19.1 ounce package regular Oreos (39 Oreos)
6 tbsp salted butter melted

Peanut Butter Layer:

8 ounce package cream cheese softened
¾ cup creamy peanut butter
⅔ cup half and half
3.4 ounce package instant vanilla pudding mix
1¾ cups whipped topping

Chocolate Layer:

8 ounce package cream cheese, softened
2½ cups half and half
5.9 ounce package instant chocolate pudding mix

For the Toppings:

4 cups Cool whip
½ cup peanut butter chips
½ cup semi-sweet chocolate chips
7.6 ounce bag Reese's peanut butter mini cups roughly chopped
Chocolate syrup (optional garnish)

Instructions

Put the Oreos and melted butter in a food processor and pulse until they turn into fine crumbs.
Firmly press Oreo mixture into the bottom of a 9x13 inch baking pan to create a crust layer. Set aside in the refrigerator to chill.
To make the peanut butter layer: use a mixer to beat the cream cheese and creamy peanut butter until light and fluffy, about 1-2 minutes.
Beat in the half and half and the instant vanilla pudding mix until combined.
Fold in the whipped topping until you get a smooth, creamy mixture. It should be a thick mixture.
Pour the peanut butter layer onto the chilled crust in the 9x13 pan and carefully smooth to the edges. Set back in the refrigerator to chill while you make the next layer.
For the chocolate layer, beat the cream cheese until smooth, about 1 minute.
Add in the half and half and instant chocolate pudding and beat until fully combined.
Pour the chocolate mixture on top of the peanut butter layer.
Top with whipped topping, peanut butter chips, semi-sweet chocolate chips, Reese's peanut butter mini cups, and chocolate syrup (optional).
Refrigerate for 1-2 hours or until completely set. Best when served cold.

Notes

Storage:

This dessert needs to be stored in the refrigerator. It will be good for up to 3 days if it is covered well. Do not freeze this dessert.

Important Notes:

When making your layers, be sure to smooth them out evenly so that they are about the same thickness. I have found it helps to use a glass baking dish so that you can see the layers as you make them.
Refrigerate your dish after each layer, while you are preparing the next layer. This will help the individual layers to set and make the end result of the dessert even better!

Nutrition