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No-Bake Peanut Butter Chocolate Lasagna

No-bake peanut butter chocolate lasagna with an Oreo crust, fluffy peanut butter cream, thick instant chocolate pudding, and whipped topping layered into clean, sliceable squares. Chill at least 4 hours for defined layers like a dessert lasagna—finished with chopped Reese’s cups and chocolate shavings.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 36 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 box (3.9 oz each) instant chocolate pudding mix
  • 3 cup cold whole milk
Top layer
  • 2 cup whipped topping
  • 0.5 cup Reeses Peanut Butter Cups chopped
  • 1 chocolate shavings and 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, until the mixture looks evenly coated. Press firmly into the bottom of a 9x13 dish, then refrigerate for 15 minutes to set.
Layer the peanut butter cream
  1. Beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and fluffy, then fold in 1 cup of whipped topping. Spread the peanut butter cream evenly over the chilled Oreo crust.
Layer the chocolate pudding
  1. Whisk the instant chocolate pudding mix with the cold whole milk for 2 minutes until thickened. Spread the pudding evenly over the peanut butter layer.
Finish and chill
  1. Spread the remaining 2 cups of 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, then slice into squares and serve cold.

Notes

For the cleanest, five-layer slices, chill the lasagna overnight and use a sharp knife wiped clean between cuts. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped topping and pudding layers can soften when thawed. If you want a lighter option, use reduced-fat cream cheese and sugar-free instant pudding mix (follow package guidance for thickness) while keeping the same layering method.