This No Bake Peanut Butter Chocolate Lasagna is a sweet treat that layers creamy peanut butter, rich chocolate, and soft cookies. It’s perfect for when you want something tasty without turning on the oven!
Honestly, what’s better than peanut butter and chocolate? It’s like a party in your mouth! I love making this when I have friends over, and it always disappears fast. 🥳
Key Ingredients & Substitutions
Graham Crackers: These are key for structure and flavor. If you’re gluten-sensitive, look for gluten-free graham crackers or even use crushed nuts or cookie crumbs as a base.
Peanut Butter: I love creamy peanut butter for its smooth texture, but you can use crunchy for extra texture. If you need a nut-free option, try sun butter or soy nut butter instead.
Powdered Sugar: This helps sweeten the peanut butter mixture. You can substitute it with coconut sugar, but use a little less as it’s less sweet, or make your own by blending granulated sugar until fine.
Cream Cheese: A must for creaminess! If you’re vegan, use a plant-based cream cheese alternative. You can also swap Greek yogurt for a slightly tangier taste.
Whipped Topping: This keeps everything light. If you prefer homemade and want to avoid artificial ingredients, whip heavy cream with a bit of sugar instead. In a pinch, whipped coconut cream works too!
How Do I Layer the Lasagna for Best Results?
Getting the layers right is where the magic happens. Start by making sure each layer is evenly spread. It helps create a balanced taste and keeps everything together nicely.
- Begin with a solid layer of graham crackers, pressing them down slightly to create a firm base.
- When spreading the peanut butter mixture, use a spatula for an even layer out to the edges for consistent flavor in each bite.
- Let the chocolate pudding thicken a bit before pouring; this makes layering easier and prevents spills.
Lastly, be patient! Refrigerating allows the layers to meld together, making each slice a delicious treat. Enjoy the process, and don’t hesitate to taste as you go!
How to Make No Bake Peanut Butter Chocolate Lasagna
Ingredients You’ll Need:
For the Layers:
- 1 package (15 oz) of graham crackers
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped topping (e.g., Cool Whip)
- 2 cups milk
- 1 package (3.9 oz) instant chocolate pudding mix
For Topping:
- 1/2 cup chocolate syrup
- 1/4 cup chopped peanuts (for garnish)
- 1/2 cup crushed graham crackers (for topping)
- Additional whipped topping for garnish (optional)
How Much Time Will You Need?
This no-bake treat takes about 20 minutes of prep time, plus at least 4 hours in the fridge to set. If you have time, letting it chill overnight will make it even better! It’s simple to whip up and perfect for any occasion.
Step-by-Step Instructions:
1. Prepare the Peanut Butter Mixture:
In a mixing bowl, combine the creamy peanut butter and powdered sugar using a spatula or mixer until it’s nice and smooth. Then, add in the softened cream cheese and mix again until everything is well blended together.
2. Fold in the Whipped Topping:
Take 1 cup of whipped topping and gently fold it into the peanut butter mixture. Be careful not to deflate the whipped topping; we want to keep that nice light texture. Mix until it’s fully combined.
3. Make the Chocolate Pudding:
In another bowl, whisk together the milk and the instant chocolate pudding mix. Keep whisking for about 2 minutes until it thickens. Once it’s ready, set it aside for a moment while you build your layers.
4. Build the First Layer of Lasagna:
Grab a 9×13 inch dish and start by placing a single layer of graham crackers at the bottom. Then, spread half of the peanut butter mixture evenly over the crackers. After that, add another layer of graham crackers on top of the peanut butter mix, followed by pouring half of the chocolate pudding over this layer.
5. Repeat the Layers:
Now it’s time to build the second set of layers! Place another layer of graham crackers, then spread the remaining peanut butter mixture over the crackers. Add another layer of graham crackers, and finish off with the remaining chocolate pudding.
6. Add the Finishing Touches:
Drizzle the chocolate syrup over the top layer of pudding. This adds a delicious chocolaty finish! Then sprinkle the chopped peanuts and crushed graham crackers on top for some nice texture.
7. Chill and Set:
Cover the dish with plastic wrap or a lid and stick it in the fridge. Let it chill for at least 4 hours, or if you can, overnight. This is when all the flavors meld together beautifully!
8. Serve and Enjoy:
When you’re ready to serve, you can add some more whipped topping on top if desired. Slice the lasagna into squares and enjoy this delicious, no-bake treat chilled. Perfect for sharing!
Can I Substitute Natural Peanut Butter for Creamy Peanut Butter?
Yes, you can use natural peanut butter, but keep in mind that it may affect the texture. Natural peanut butter can be drippy, so try to stir it well and consider reducing the amount of milk slightly to maintain the right consistency in the mixture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Make sure to cover the top with plastic wrap or foil to prevent it from drying out. Just remember to consume it within that timeframe, as the textures may change over time!
Can I Make This Lasagna Gluten-Free?
Absolutely! Just substitute regular graham crackers with gluten-free graham crackers. Check the packaging to ensure they’re certified gluten-free, and you’re good to go!
What Can I Use Instead of Whipped Topping?
If you prefer a homemade option, you can whip 1 cup of heavy cream with a tablespoon of sugar until stiff peaks form. This creates a fresh whipped cream that can be folded into the peanut butter mixture, making it just as delightful!
