This No Bake Peanut Butter Chocolate Lasagna is a fun and tasty treat! With layers of creamy peanut butter, rich chocolate, and crunchy cookies, it’s a dessert everyone will love.
Honestly, who can resist that combo? It takes no baking and is so easy to whip up. I often make it ahead of time, so it’s ready when I need a sweet fix! 🍫🥜
Key Ingredients & Substitutions
Graham Crackers: They provide the perfect crunchy base for this dessert. If you can’t find them, you can try using digestive biscuits or vanilla wafers for a similar texture and flavor.
Creamy Peanut Butter: This is the star of the show! You can use crunchy peanut butter if you want a bit of texture. For nut allergies, sunbutter or almond butter are great alternatives.
Heavy Whipping Cream: This gives the dessert its rich, creamy texture. If you’re looking for a lighter option, you could swap it with whipped coconut cream or even a non-dairy whipping cream.
Pudding Mixes: Chocolate and vanilla pudding mixes add richness. If you need a healthier option, you can make your own pudding using cornstarch and cocoa powder. Just make sure to adjust the sugar levels!
Cool Whip: This adds a lovely lightness on top. If you prefer homemade, make your own whipped cream using heavy cream and a bit of sugar. Just whip until soft peaks form!
How Do I Make the Perfect Whipped Cream?
Whipping cream can be tricky if you’re not familiar with it. To make it fluffy and perfect, chill your mixing bowl and beaters before starting. This helps in achieving the right consistency.
- Start with cold heavy whipping cream and pour it into your chilled bowl.
- Beat on medium speed until soft peaks form. This means that when you lift the beaters, the cream holds shape but still falls over slightly.
- Be careful not to overwhip, or you might end up with butter! Stop when you see the peaks holding their shape nicely.
With these tips, you’ll have the ideal whipped cream to fold into your peanut butter mixture for that added creaminess!
How to Make No Bake Peanut Butter Chocolate Lasagna?
Ingredients You’ll Need:
For the Cake Layers:
- 1 box of graham crackers (about 14-16 crackers)
For the Peanut Butter Layer:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
For the Chocolate Layer:
- 1 package (8 oz) cream cheese, softened
- 1 package (3.9 oz) chocolate pudding mix
- 1 cup milk
For the Topping:
- 1 cup cool whip, thawed
- 1/2 cup chocolate chips (optional for garnish)
- 1/4 cup crushed peanuts or toffee bits (optional for garnish)
How Much Time Will You Need?
This delightful no bake dessert requires about 20 minutes of prep time and then needs at least 4 hours in the fridge to set. If you can wait overnight, that’s even better for flavor! Gather your ingredients, and let’s get started!
Step-by-Step Instructions:
1. Make the Peanut Butter Layer:
In a mixing bowl, combine the creamy peanut butter and powdered sugar. Using a spatula or spoon, mix until smooth and well blended. Set this bowl aside for now.
2. Whip the Cream:
In another bowl, take your heavy whipping cream and whip it using a hand mixer or whisk until soft peaks form. Then, gently fold the peanut butter mixture into the whipped cream. This will ensure your peanut butter layer is fluffy and delicious!
3. Prepare the Chocolate Layer:
In a separate bowl, beat the softened cream cheese until it’s creamy and smooth. Gradually add in the chocolate pudding mix and milk while mixing until everything is combined and has a smooth texture.
4. Start Layering:
Get your 9×13 inch dish and layer half of the graham crackers on the bottom. This will create the first base for your lasagna.
5. Add Peanut Butter and Chocolate:
Spread half of the peanut butter mixture over the graham crackers. Then, take half of the chocolate pudding mixture and spread it evenly on top of the peanut butter layer.
6. Repeat the Layers:
Now, repeat the process! Add the remaining graham crackers, followed by the rest of the peanut butter mixture, and finish with the remaining chocolate pudding mixture.
7. Finish with Cool Whip:
Spread the cool whip evenly over the top layer of chocolate pudding. This adds a light and airy finish to the dessert!
8. Garnish:
If you like, crumble some additional graham crackers on top or sprinkle with chocolate chips and crushed peanuts/toffee bits for some extra flavor and crunch.
9. Chill the Lasagna:
Cover the dish with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 4 hours, but letting it sit overnight is even better to let the flavors meld together!
10. Serve and Enjoy:
Slice the chilled lasagna into squares and serve to your friends and family. Enjoy this sweet and creamy no bake peanut butter chocolate lasagna!
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
Yes, you can use natural peanut butter, but keep in mind it may alter the texture slightly. Natural peanut butter has more oil, so give it a good stir to mix before measuring. You might want to increase the powdered sugar a bit to maintain sweetness and texture!
How Long Can I Store Leftovers?
Leftovers can be stored in the fridge for up to 5 days. Just make sure to cover it well to prevent it from absorbing any odors from the fridge. If it starts to weep liquid, give it a gentle stir before serving.
Can I Make This Dessert Gluten-Free?
Absolutely! Just use gluten-free graham crackers or you can substitute with crushed gluten-free cookies like Oreos or almond flour cookies. Adjust the layering as needed—just make sure whatever substitute you use is sturdy enough to hold the layers!
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, you can use full-fat coconut milk for a dairy-free option, or half-and-half if you prefer something lighter. Just note that the texture might be less rich, so aim for a little extra thickness by chilling it before whipping!
