This No Bake Peanut Butter Chocolate Lasagna is a dreamy treat that’s super easy to whip up! You get layers of creamy peanut butter, smooth chocolate, and crunchy cookies without any baking.
I love how it comes together in just a few simple steps! Plus, it’s perfect for serving at parties or just enjoying at home. Seriously, who can resist that peanut butter-chocolate combo? 😍
Ingredients & Substitutions
Graham Crackers: They provide a sweet, crunchy base. If you can’t find them, try using vanilla wafers or digestive biscuits as substitutes.
Peanut Butter: Creamy peanut butter is best here for smoothness. For a nut-free option, consider using sunflower seed butter.
Powdered Sugar: This sweetens the peanut butter mix. If you want a lower sugar option, try using coconut sugar, but keep in mind it will change the texture slightly.
Whipped Topping: I recommend using Cool Whip, but for a healthier version, you could use homemade whipped cream or a dairy-free alternative like coconut whipped cream.
Chocolate Instant Pudding Mix: If you prefer a different flavor, vanilla pudding can work well or try a chocolate alternative made from a dairy-free mix.
Milk: Use any milk you have on hand—dairy or non-dairy like almond or oat milk will both work great in this recipe!
How Can I Ensure My Layers Are Even and Neat?
Layering is crucial for creating that beautiful lasagna structure. To achieve even layers, start by using a flat spatula to smooth each layer across the graham crackers. Make sure to apply gentle pressure as you spread each mixture to prevent the graham crackers from shifting.
- First, apply an even layer of graham crackers to the bottom of the dish.
- For the peanut butter layer, aim to cover the crackers fully without any gaps. Use a spatula to smooth it out.
- When adding the pudding, pour it slowly in the center and use the spatula to gently push it outwards for an even spread.
- Don’t forget to cover the top layer with whipped topping! Make sure it’s smooth so it looks nice when you add your toppings.
Remember, taking your time with layering not only makes it look more appealing but also helps the flavors blend nicely when served. Enjoy the process!
How to Make No Bake Peanut Butter Chocolate Lasagna?
Ingredients You’ll Need:
For The Layers:
- 1 package (14.1 oz) graham crackers
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 tub (8 oz) whipped topping (e.g., Cool Whip)
- 1 package (3.9 oz) chocolate instant pudding mix
- 2 cups milk
For The Topping:
- 1/2 cup chopped peanuts
- 1/4 cup chocolate syrup
- Additional whipped topping (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and requires at least 4 hours in the fridge to set. You can make it ahead of time and let it chill overnight for even better results!
Step-by-Step Instructions:
1. Make the Peanut Butter Mixture:
In a mixing bowl, combine the creamy peanut butter and powdered sugar. Mix well until both are fully blended together. Next, add the softened cream cheese to this mixture and beat it until it’s smooth. Now, gently fold in the whipped topping until everything is well combined and fluffy.
2. Prepare the Chocolate Pudding:
In a separate bowl, whisk together the chocolate pudding mix and cold milk. Stir until the mixture is well blended and starts to thicken. This will be your delicious chocolate layer.
3. Layering the Lasagna:
Grab a 9×13 inch dish and start by placing a layer of graham crackers at the bottom. Spread half of the peanut butter cream mixture evenly over the crackers. Next, add another layer of graham crackers on top of the peanut butter layer. Pour the chocolate pudding over this layer, spreading it out evenly so it’s nice and smooth.
4. Finish with Final Layers:
Add a last layer of graham crackers on top of the chocolate pudding. Then, take the remaining peanut butter cream mixture and spread it over the final layer of graham crackers. Now it’s time to decorate!
5. Top and Chill:
Spread more whipped topping over the top layer of the lasagna. Then sprinkle with chopped peanuts and drizzle with chocolate syrup for a tasty finish. Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to let it set and get all the flavors to mingle.
6. Serve and Enjoy:
When you’re ready to treat yourself, slice the lasagna into squares and dig in! Enjoy your creamy, dreamy No Bake Peanut Butter Chocolate Lasagna!
Can I Substitute Different Types of Crackers?
Absolutely! If you’re looking for a gluten-free option, you can use rice cakes or gluten-free cookies. Just keep in mind that the texture and flavor may change slightly, so choose a cracker that complements the peanut butter and chocolate flavors.
How Long Can I Store Leftovers?
You can store leftovers in an airtight container in the fridge for up to 5 days. Just make sure to cover the top with plastic wrap or foil to prevent it from drying out. If the whipped topping starts to deflate, you can always add a fresh layer before serving!
Can I Use Natural Peanut Butter Instead?
Yes, natural peanut butter works well! Just be aware that it might be a bit less sweet and creamier than conventional peanut butter. If it’s pourable, it might be a good idea to add a little extra powdered sugar to achieve the desired consistency and flavor.
Is It Necessary to Refrigerate Overnight?
While it’s ideal to refrigerate overnight for the best texture, you can let it chill for at least 4 hours if you’re short on time. Just keep in mind that the layers may not fully set, so a longer chilling time is recommended for perfect squares!
