This No Bake Peanut Butter Chocolate Lasagna is a tasty treat for anyone who loves chocolate and peanut butter. With layers of creamy goodness and crunchy bits, it’s a delight!
You won’t believe how easy it is to whip up! Just combine the layers and chill. Trust me, it’s so good you’ll be wanting seconds—just make sure to save some for your friends! 😄
Key Ingredients & Substitutions
Creamy Peanut Butter: This is a star player in the recipe, bringing that rich, nutty flavor. If you need a nut-free option, try sun butter or a seed butter instead.
Powdered Sugar: Essential for sweetness and smooth texture. If you’re cutting back on sugar, you could use a sugar alternative like powdered erythritol.
Cream Cheese: It adds creaminess and tang. Neufchâtel cheese is a great low-fat substitute, or you can use a dairy-free cream cheese for a vegan option.
Whipped Topping: If you prefer homemade, whip heavy cream with a bit of sugar until soft peaks form. This makes for a lighter option, and you can control the sweetness.
Chocolate Instant Pudding: You can swap it with vanilla pudding for a different flavor profile. Just know the taste will change slightly!
Graham Crackers: These provide the base for your lasagna. Try using crushed cookies (like Oreos) or spiced cookies for a unique twist. Gluten-free graham crackers are also available.
How Can I Ensure the Layers Set Perfectly?
Layering and allowing the dessert to set is crucial for the texture and taste. Here are my top tips:
- Mix the peanut butter and powdered sugar thoroughly to get a smooth base. This creamy layer will be delightful if blended well.
- When making the pudding, whisk until it thickens. Let it sit for about 5 minutes to reach the right consistency before pouring it over the peanut butter layer.
- Repeat your layering with graham crackers, peanut butter, and pudding, ensuring each layer is even and spread smoothly.
- Chill the assembled lasagna for the recommended time. The longer it sits, the better it sets. Overnight chilling often yields the best outcome!
How to Make No Bake Peanut Butter Chocolate Lasagna
Ingredients You’ll Need:
For the Peanut Butter Layer:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped topping (like Cool Whip)
For the Chocolate Pudding Layer:
- 2 cups milk
- 2 boxes (3.9 oz each) chocolate instant pudding mix
- 1/2 cup milk for mixing with pudding
For the Base and Garnish:
- 1 box (12 oz) graham crackers
- 1 cup crushed peanuts (optional for garnish)
- Additional whipped topping for garnish
- Chocolate syrup for garnish
How Much Time Will You Need?
This delicious no-bake lasagna will take you about 20 minutes to prepare, plus at least 4 hours in the fridge to let the layers set. If you can wait overnight, that makes it even better! It’s super easy and a great treat.
Step-by-Step Instructions:
1. Prepare the Peanut Butter Mixture:
Start by taking a large mixing bowl and combine 1 cup of creamy peanut butter and 1 cup of powdered sugar. Mix them together until it’s smooth and well combined. Then, add the softened cream cheese to this mixture. Blend until it’s creamy. Finally, gently fold in 1 cup of whipped topping until it’s all nice and smooth.
2. Make the Chocolate Pudding Layer:
In another bowl, whisk together the two boxes of chocolate instant pudding mix with 2 cups of milk. Keep whisking until it starts to thicken up, which should take just a couple of minutes. Let it sit aside for about 5 minutes so it can firm up a bit more.
3. Assemble the Lasagna:
Grab a 9×13 inch baking dish and start laying down a single layer of graham crackers at the bottom. Then, spread half of your peanut butter mixture evenly over the graham crackers. Next, pour half of the chocolate pudding mixture over that peanut butter layer and smooth it out evenly with a spatula.
4. Repeat the Layers:
Now it’s time to repeat! Lay down another layer of graham crackers, then spread the remaining peanut butter mixture on top, and finish it off with the last bit of chocolate pudding. For the very top, add one last layer of graham crackers.
5. Add the Final Touches:
Spread some additional whipped topping over the final graham cracker layer. If you like, crush a cup of peanuts and sprinkle them on top along with a drizzle of chocolate syrup for that extra delicious touch!
6. Chill and Serve:
Cover the dish with plastic wrap and pop it into the fridge for at least 4 hours, or overnight if you have the patience. This really helps the layers set perfectly. When you’re ready to serve, slice into squares and enjoy your yummy 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 that it might be a bit thicker and oilier than creamy peanut butter. If using natural peanut butter, you may need to add a bit more whipped topping or cream cheese to achieve a smooth mixture.
Can I Substitute Different Types of Pudding Mix?
Absolutely! While chocolate pudding works best for this recipe, you can try vanilla or butterscotch pudding for a different flavor profile. Just ensure they’re instant pudding mixes, as cooked pudding won’t have the right consistency.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to maintain the best texture, consider covering the surface with plastic wrap before sealing. Just be sure to consume it within the week for fresh taste!
Can I Make This Recipe Gluten-Free?
Yes! Simply swap out the graham crackers for gluten-free graham cracker alternatives or use crushed gluten-free cookies. Just check the labels to ensure they meet your dietary needs!
