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No-Bake Peanut Butter Chocolate Lasagna

No-bake peanut butter chocolate lasagna is a layered Oreo dessert with a creamy peanut butter filling and thick instant chocolate pudding. You’ll get five crisp, clean layers—Oreos, peanut butter cream, chocolate pudding, whipped topping, and a chocolatey garnish—perfectly set after chilling.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 36 count 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 boxes (3.9 oz each) instant chocolate pudding mix
  • 3 cup whole milk cold
Top layer & garnish
  • 2 cup whipped topping for the top
  • 0.5 cup Reeses Peanut Butter Cups chopped
  • chocolate shavings for garnish
  • peanut butter drizzle for garnish

Equipment

  • 1 9x13 baking dish

Method
 

Make the Oreo crust
  1. Mix finely crushed Oreo cookies with melted butter until combined, then press the mixture firmly into the bottom of a 9x13 dish. Refrigerate for 15 minutes so the crust firms up.
Assemble the peanut butter layer
  1. Beat softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and fluffy, then fold in 1 cup whipped topping. Spread the mixture evenly over the chilled Oreo crust.
Add the chocolate pudding layer
  1. Whisk instant chocolate pudding mix with cold whole milk for 2 minutes until thickened, then spread it evenly over the peanut butter layer. Press lightly to level the surface.
Top and garnish
  1. Spread the remaining 2 cups whipped topping over the chocolate pudding layer to cover it completely. Scatter chopped Reeses Peanut Butter Cups and chocolate shavings over the top, then drizzle with peanut butter.
Chill, slice, and serve
  1. Refrigerate the lasagna for at least 4 hours or overnight until fully set. Slice into squares and serve cold.

Notes

For the cleanest, five-layer slices, chill until fully set (overnight is best) before cutting, and wipe the knife between slices. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped topping texture can soften. If you want a lighter option, use reduced-fat cream cheese and light whipped topping while keeping the rest the same.