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No-Bake Peanut Butter Chocolate Lasagna

No-bake peanut butter chocolate lasagna is a layered dessert made with an Oreo crust, fluffy peanut butter cream, instant chocolate pudding, and a whipped topping finish. Each slice holds five vivid layers—Oreo, peanut butter, chocolate pudding, whipped cream, and chocolate shavings—for clean, confident cuts.
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Prep Time 30 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 36 Oreo cookies finely crushed
  • 6 tbsp butter melted
Peanut butter layer
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping folded in
Chocolate pudding layer
  • 2 instant chocolate pudding mix 3.9 oz each boxes
  • 3 cup whole milk cold
Top layer
  • 2 cup whipped topping
  • 0.5 cup Reeses Peanut Butter Cups chopped
  • 1 chocolate shavings for garnish
  • 1 peanut butter drizzle for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the Oreo crust
  1. Mix the crushed Oreo cookies and melted butter until fully combined, then press firmly into the bottom of a 9x13 dish so the layer is even. Refrigerate for 15 minutes to firm up the crust.
Prepare the peanut butter cream
  1. Beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and fluffy. Fold in 1 cup of whipped topping, then spread evenly over the chilled Oreo crust.
Build the chocolate pudding layer
  1. Whisk the instant chocolate pudding mix with cold whole milk for 2 minutes until thickened and smooth. Spread the pudding evenly over the peanut butter layer.
Top and finish
  1. Spread the remaining 2 cups of whipped topping over the chocolate pudding layer, smoothing the surface. Scatter the chopped Reeses Peanut Butter Cups and chocolate shavings on top, then drizzle with peanut butter.
Chill and slice
  1. Refrigerate for at least 4 hours or overnight until fully set, so the layers hold their shape for slicing. Slice into squares and serve cold.

Notes

For the cleanest cuts, chill until fully set—overnight is best—then slice with a sharp knife and wipe the blade between cuts. Store covered in the refrigerator up to 4 days; freezing is not recommended because whipped layers can soften. If you want a lighter version, use reduced-fat cream cheese and a lower-sugar whipped topping, but keep the chilling time the same to maintain structure.