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No-Bake Peanut Butter Chocolate Lasagna

No-bake peanut butter chocolate lasagna with an Oreo crust, creamy peanut butter layer, thick instant chocolate pudding, and a whipped topping finish with Reese’s pieces. Layered no-bake dessert lasagna that slices into clean, five defined layers 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: 460
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 36 Oreo cookies finely crushed
  • 6 tbsp butter melted
Peanut butter cream 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 boxes each
  • 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 9x13 dish

Method
 

Make the Oreo crust
  1. Mix the crushed Oreo cookies and melted butter until combined. Press firmly into the bottom of a 9x13 dish with an even layer and refrigerate for 15 minutes.
Mix and spread the peanut butter layer
  1. Beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth and fluffy. Fold in 1 cup whipped topping, then spread evenly over the chilled Oreo crust.
Make and layer the chocolate pudding
  1. Whisk the instant chocolate pudding mix and cold whole milk for 2 minutes until thickened. Spread the pudding evenly over the peanut butter layer.
Top and chill to set
  1. Spread the remaining 2 cups whipped topping over the chocolate pudding layer. Scatter the chopped Reese’s Peanut Butter Cups and chocolate shavings over the top, then drizzle with peanut butter.
  2. Refrigerate for at least 4 hours or overnight until fully set. Slice into squares and serve cold.

Notes

For the cleanest slice, chill until fully set (overnight works best) and use a sharp knife to cut, wiping the blade between slices. Store covered in the refrigerator for up to 4 days; freezing is not recommended because whipped topping can soften when thawed. For a dietary swap, use a reduced-fat cream cheese and choose whipped topping labeled low-fat (texture will stay creamy, but results may be slightly softer).