This No Bake Peanut Butter Chocolate Lasagna is a dream for dessert lovers! It layers creamy peanut butter, rich chocolate pudding, and crunchy graham crackers—all without turning on the oven!
Honestly, who can resist this delicious combo? It’s a perfect treat when you’re short on time. Just mix, layer, and chill—super easy! I often catch my family sneaking bites before it’s fully set! 😄
Key Ingredients & Substitutions
Graham Crackers: These provide the base layer. If you want a gluten-free option, you can use gluten-free graham crackers or crushed cookies like Oreos for a chocolatey twist.
Peanut Butter: Creamy peanut butter works best for smooth mixing. If you need a nut-free option, consider sun butter or almond butter, though the flavor will change slightly.
Heavy Whipping Cream: This ingredient creates fluffy texture. You can replace it with a non-dairy whipped cream if you’re looking for a lighter or vegan option.
Cream Cheese: Softened cream cheese adds tanginess. You can substitute with mascarpone cheese for a creamier taste or a dairy-free cream cheese alternative.
Chocolate Pudding Mix: Instant pudding is convenient, but you could also make homemade chocolate pudding if you prefer. Just prepare it ahead of time to keep the consistency right for layering.
How Do I Whip Cream to Stiff Peaks Without a Fumble?
Whipping cream to stiff peaks can be tricky, but here’s how to nail it! Begin with cold heavy cream and a chilled bowl. This helps it whip up better. Use an electric mixer for best results, but you can whip by hand if you’re up for a workout!
- Start at low speed to avoid splattering, then increase to medium-high.
- Whip until the cream thickens and forms peaks that stand tall when you lift the whisk out.
- Be careful not to over-whip as it can turn into butter!
How to Make No-Bake Peanut Butter Chocolate Lasagna
Ingredients You’ll Need:
For the Layers:
- 1 package (14.4 oz) of Honey Maid graham crackers
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1 package (3.4 oz) instant chocolate pudding mix
- 2 cups milk
- 1 cup whipped topping (like Cool Whip)
For Garnish:
- 1/2 cup chopped peanuts
- 1/2 cup chocolate chips (optional)
- 1 cup heavy whipping cream
How Much Time Will You Need?
This no-bake peanut butter chocolate lasagna takes about 30 minutes to prepare, plus at least 4 hours (or overnight) to chill in the fridge. So, you can whip it up quickly and let it set until you’re ready to indulge!
Step-by-Step Instructions:
1. Prepare the Peanut Butter Mixture:
In a mixing bowl, beat together the softened cream cheese, creamy peanut butter, and powdered sugar. Keep mixing until everything is smooth and well blended. This will be your delicious peanut butter layer!
2. Whip the Cream:
In another bowl, pour in the heavy whipping cream and beat it until stiff peaks form. This means you’ll see the cream holding its shape when you lift the whisk out. Once it’s ready, gently fold the whipped cream into the peanut butter mixture until it’s fully combined. Be gentle so you keep the fluffy texture!
3. Make the Chocolate Pudding:
In a separate bowl, prepare the chocolate pudding by whisking together the instant pudding mix and milk. Keep stirring until it’s smooth, then let it sit for a couple of minutes to thicken up.
4. Assemble the Lasagna:
Grab a 9×13 inch dish and start layering! Begin with a single layer of graham crackers at the bottom. Then, spread half of the peanut butter mixture over the top of the graham crackers. Follow that with half of the chocolate pudding layer. Spread it nice and evenly!
5. Repeat the Layers:
Add another layer of graham crackers, then spread the remaining peanut butter mixture over that. Top with the rest of the chocolate pudding. Lastly, finish off with another layer of graham crackers on top.
6. Top and Chill:
Spread the whipped topping evenly over the last layer of graham crackers. Then, sprinkle the chopped peanuts and chocolate chips over the top for a little crunch and extra sweetness. Cover the dish and place it in the refrigerator for at least 4 hours, or overnight if you can wait!
7. Serve and Enjoy:
When you’re ready to enjoy your dessert, take it out of the fridge and cut it into squares. Dig into the layers of creamy peanut butter and chocolate goodness. Enjoy this delicious treat chilled!
Can I Use Crunchy Peanut Butter Instead of Creamy?
Yes, you can definitely use crunchy peanut butter for added texture! Just keep in mind that it will change the consistency of the filling slightly, making it less smooth. It’s still delicious, though, and will maintain that classic peanut butter taste!
Can I Substitute Something for Heavy Whipping Cream?
If you want a lighter option, you can substitute heavy whipping cream with a mixture of 2/3 cup whole milk and 1/3 cup unsweetened Greek yogurt. While it won’t whip up the same way, it will still create a creamy texture in the dessert.
How Long Can I Store Leftovers?
This No Bake Peanut Butter Chocolate Lasagna can be stored in the refrigerator for up to 5 days. Make sure to keep it covered to maintain freshness. Just remember that the texture may change slightly over time as the layers settle.
Can I Make This Dessert Gluten-Free?
Absolutely! Simply use gluten-free graham crackers or substitute with gluten-free cookies like Oreos or almond flour cookies. Just check the labels to ensure they meet your dietary preferences!
