No-Bake Chocolate Peanut Butter Cup Lasagna

Playfully borrowing lasagna’s stacked architecture, this no-bake dessert layers a chocolate cookie crust with fluffy peanut butter cream and cool pudding. Chopped mini peanut butter cups tucked through the chill-set strata make it a make-ahead crowd favorite.

Serves 6 · 30 min prep

Estimate for one serving

• 620 cal
• 11g protein
• 58g carbs
• 40g fat
• 2g fiber

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Ingredients

• 36 cookies (about 3 cups crumbs) chocolate sandwich cookies (Oreos), finely crushed
• 6 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 2 cups heavy whipping cream, divided
• 1 tsp vanilla extract
• 1 (3.9 oz) box instant chocolate pudding mix
• 1 1/2 cups cold milk
• 1 cup mini peanut butter cups, chopped
• 1/4 cup chocolate shavings or curls

Instructions

1. 1In a medium bowl stir the crushed chocolate sandwich cookies with the melted butter until the crumbs are evenly moistened and hold together when pressed.
2. 2Press the mixture firmly into the bottom of an 8×8-inch pan or similar dish using the bottom of a measuring cup to create a compact, even crust; refrigerate while you make the fillings.
3. 3In a large bowl beat the softened cream cheese, powdered sugar, and peanut butter together on medium speed for 2 minutes until completely smooth and fluffy.
4. 4In a separate chilled bowl whip heavy cream with the vanilla until stiff peaks form, about 2–3 minutes; gently fold the whipped cream into the peanut butter mixture until no streaks remain.
5. 5Spread the peanut butter mousse evenly over the chilled cookie crust using an offset spatula, reaching all corners; sprinkle half of the chopped mini peanut butter cups over this layer.
6. 6In another bowl whisk the instant chocolate pudding mix with the cold milk for 2 minutes until thickened; let stand 3 minutes to set further.
7. 7Whip the remaining heavy cream to soft peaks and fold it into the chocolate pudding to lighten it into a mousse-like consistency.
8. 8Spread the chocolate layer carefully over the peanut butter cups, smoothing the top; cover and refrigerate the entire lasagna for at least 4 hours or overnight until fully set and sliceable.
9. 9Just before serving, top with the remaining chopped peanut butter cups and chocolate shavings.
10. 10Cut into 6 neat squares with a sharp knife wiped clean between cuts; serve cold straight from the fridge for clean layers and maximum peanut-butter-cup flavor.