Go Back
Easy Chocolate Peanut Butter Cup Lasagna

Chocolate Peanut Butter Cup Lasagna

Chocolate Peanut Butter Cup Lasagna is a rich, no-bake layered dessert featuring a chocolate cookie crust, creamy peanut butter filling, chocolate pudding, whipped topping, and plenty of peanut butter cups. Decadent and easy to assemble, it’s perfect for parties, holidays, potlucks, and chocolate-peanut butter lovers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 30
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Method Video Notes

Ingredients
  

Chocolate Cookie Crust
  • 24 chocolate sandwich cookies, finely crushed
  • 5 tablespoons unsalted butter, melted
Peanut Butter Layer
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping, thawed
Chocolate Pudding Layer
  • 2 packages instant chocolate pudding mix, 3.9 ounces each
  • 3 cups cold whole milk
Topping
  • 2 2 cups whipped topping, thawed
  • 12 miniature chocolate peanut butter cups, chopped
  • 2 tablespoons chocolate syrup, optional

Method
 

  1. Make the crust: Combine the finely crushed chocolate sandwich cookies with melted butter until evenly moistened.
  2. Press the crust: Transfer the mixture to a 9x13-inch baking dish. Press it firmly and evenly across the bottom. Refrigerate while preparing the filling.
  3. Make the peanut butter filling: Beat softened cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.
  4. Fold in whipped topping: Gently fold 1 cup of whipped topping into the peanut butter mixture until light and fluffy.
  5. Add the peanut butter layer: Spread the mixture evenly over the chilled cookie crust.
  6. Prepare the pudding: Whisk the instant chocolate pudding mixes with cold milk until thickened according to the package directions.
  7. Add the chocolate layer: Carefully spread the chocolate pudding over the peanut butter layer.
  8. Add the topping: Spread the remaining whipped topping evenly over the pudding.
  9. Finish with candy: Scatter chopped miniature chocolate peanut butter cups over the top. Drizzle with chocolate syrup if desired.
  10. Chill: Cover and refrigerate for at least 4 hours. For the best texture, chill overnight.
  11. Serve: Cut into squares with a sharp knife and serve cold.

Video

Notes

  • Use softened cream cheese for the smoothest peanut butter filling.
  • Regular creamy peanut butter works best for consistent texture.
  • Press the cookie crust firmly so it holds together when sliced.
  • Allow the pudding to thicken before spreading it over the peanut butter layer.
  • Do not rush the chilling time. A well-chilled dessert will produce cleaner slices.
  • For the best presentation, add extra chopped peanut butter cups just before serving.
  • Store leftovers covered in the refrigerator for up to 4 days.