Description
A decadent no-bake dessert that layers creamy peanut butter and rich chocolate pudding over a crunchy Oreo crust, topped with whipped cream and peanut butter cup garnish. Perfect for chocolate and peanut butter lovers looking for an easy yet impressive treat.
Ingredients
Scale
Crust
- 36 Oreos, crushed
- 6 tbsp melted butter
Peanut Butter Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups creamy peanut butter
- 1 cup whipped topping
Chocolate Pudding Layer
- 2 packs (3.9 oz each) instant chocolate pudding mix
- 3 cups cold milk
Topping
- 2 cups whipped topping
- ½ cup crushed peanut butter cups
- Drizzle of melted peanut butter
Instructions
- Prepare the Crust: Mix the crushed Oreos with the melted butter until well combined. Press this mixture firmly into the bottom of a 9×13-inch dish to form the crust. Refrigerate for 10 minutes to set.
- Make the Peanut Butter Layer: Beat the softened cream cheese and powdered sugar in a bowl until smooth and creamy. Add the creamy peanut butter and mix until fully incorporated. Gently fold in 1 cup of whipped topping to lighten the mixture. Spread this peanut butter mixture evenly over the chilled Oreo crust.
- Prepare the Chocolate Pudding Layer: In a separate bowl, whisk together the instant chocolate pudding mixes and cold milk until the mixture thickens. Evenly spread the pudding layer over the peanut butter layer. Refrigerate for another 10 minutes to set briefly.
- Top with Whipped Cream: Spread 2 cups of whipped topping uniformly over the set pudding layer, creating a smooth and creamy finish.
- Garnish & Chill: Sprinkle the crushed peanut butter cups over the top of the whipped topping. Drizzle melted peanut butter across the surface to add flavor and decoration.
- Chill & Serve: Refrigerate the entire dessert for at least 4 hours before serving to allow layers to set and flavors to meld. Slice into 12 servings and enjoy this rich chocolate peanut butter lasagna!
Notes
- For best results, ensure cream cheese is softened for easy mixing.
- Use cold milk to help pudding set properly.
- Letting the dessert chill overnight will enhance flavor and firmness.
- Can be stored covered in the refrigerator for up to 3 days.
- To make this dessert gluten-free, substitute gluten-free chocolate sandwich cookies for Oreos.
