No-Bake Peanut Butter Chocolate Lasagna

No-Bake Peanut Butter Chocolate Lasagna, an easy chocolate lasagna dessert recipe perfect year-round!

No-Bake Peanut Butter Chocolate Lasagna recipe |

Today, I have the best No-Bake Peanut Butter Chocolate Lasagna recipe for you! This chocolate lasagna recipe FAR exceeded my expectations! So much in fact, I had to send most of it to work with my husband before I ate it all. This layered no-bake chocolate lasagna dessert is the perfect potluck, holiday, Christmas, or anytime dessert recipe! I know there are lots of chocolate lasagna recipes out there, but most don’t include peanut butter. Thought about making a peanut butter lasagna recipe, but then it wouldn’t have chocolate. Chocolate and peanut butter recipes are one of my favorite combos so had to go with both!

No-Bake Peanut Butter Chocolate Lasagna Recipe | snappygourmet.comOhhh how I love chocolate and peanut butter don’t you? I have so many favorite chocolate and peanut recipes such as my Chocolate Peanut Butter Magic BarsChunky Peanut Butter Stuffed Brownies, and of course this chocolate lasagna recipe. I have no exciting story behind this recipe for chocolate lasagna. The truth is, I was craving a chocolate and peanut butter dessert recipe. Why? I have no idea, but I knew I wanted something easy. Next thing I knew I was in the kitchen creating this No-Bake Peanut Butter Chocolate Lasagna recipe and boy, oh boy, did it turn out GOOD! You’re not even going to believe how easy this chocolate lasagna recipe is and everyone will be amazed when they see all the layers! If you’ve never had a dessert lasagna before, I think you’ll love this.

Yes, I know it’s not really a traditional pasta lasagna recipe so don’t send me hate mail. But it has layers and (cream) cheese so close enough. There are only 9 ingredients in this chocolate lasagna recipe so it’s quick and easy! All the ingredients are easy to find including instant chocolate pudding mix, vanilla pudding mix, chocolate graham crackers, peanut butter, milk, whipped topping, cream cheese, chocolate chips, and peanuts…

No-Bake Peanut Butter Chocolate Lasagna Recipe | snappygourmet.comThe first thing you do when starting to make the Chocolate Lasagna, is make the chocolate sauce for the chocolate filling layer. Just add the chocolate chips and a little milk to a bowl then microwave until smooth. The chocolate sauce needs a little time to cool so that’s why I suggest doing this first so you have time to set it aside to cool.

No-Bake Peanut Butter Chocolate Lasagna Recipe | snappygourmet.comWhile your chocolate sauce is cooling, layer the bottom of a 13×9-inch baking dish with 1/3 of the graham crackers. Be sure to use a deep 13×9 baking dish so you can fit all the layers. I used chocolate graham crackers, but you could use honey graham crackers if you want. I strongly recommend NOT using the cinnamon sugar kind. I don’t think those would go well in this recipe. I broke my graham crackers into quarters, but you really don’t need to. The graham crackers get soft (almost cake like) with the filling so you could use full sheets of graham crackers then break some apart to fill in the edges. Do NOT worry if the pan is not completely covered in graham crackers, just spread them out a bit.

Next, make your peanut butter layer. VERY IMPORTANT, make sure your cream cheese is soft and at room temperature. Otherwise, the cream cheese and peanut butter filling will be lumpy when you try to mix everything together. Also be sure to add the milk very SLOWLY to help prevent lumps as well. When everything is well blended, spread the peanut butter filling over the graham crackers. An offset spatula works great for this.

No-Bake Peanut Butter Chocolate Lasagna Recipe | snappygourmet.comThen add another layer of 1/3 of the graham crackers. Again don’t worry if  there are some small empty spots but try to cover as much as you can. Prepare the chocolate layer and again be sure your cream cheese is at room temperature and add the milk slowly. Also make sure your chocolate sauce is cool before adding. Add the remaining graham crackers on top of your chocolate filling and your Peanut Butter Chocolate Lasagna is almost done!

No-Bake Peanut Butter Chocolate Lasagna Recipe | snappygourmet.comWhen you add the last layer of graham crackers, push down slightly if you need to make room for the whipped topping. This Peanut Butter Chocolate Lasagna may go all the way to the top of your pan that’s why I strongly recommend a deep pan.  Spread the whipped topping on top of the chocolate graham crackers, then sprinkle the chocolate chips, then nuts on top. Cover and refrigerate at least 4-6 hours or overnight. You really DO need to let this sit in the fridge for the filling to thicken and for the graham crackers to get soft. When done, the graham crackers will be soft and cake like. Most people might not even know it’s graham crackers and will assume it’s cake!

No-Bake Peanut Butter Chocolate Lasagna Recipe |

When you’re cutting the Peanut Butter Chocolate Lasagna, try to clean your knife in between slices so that the layers don’t get too messy.  Also use a big spatula to lift the chocolate lasagna out of the pan and onto serving plates. This makes A LOT and could easily feed 24 people, or less if you want a big piece. It’s the perfect holiday, Christmas, or potluck dessert since you can make it ahead and it feeds a lot!  It also keeps very well in the fridge for a while.

No-Bake Peanut Butter Chocolate Lasagna Recipe |

Hope you enjoy this easy No-Bake Peanut Butter Chocolate Lasagna recipe!

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No-Bake Peanut Butter Chocolate Lasagna
4.2 from 5 reviews
Recipe type: Dessert
Cuisine: American
Prep time:
Total time:
Serves: 24
Easy No-Bake dessert with chocolate, peanut butter, and graham crackers.
  • 1 (12 oz.) package mini chocolate chips, divided
  • 3½ cups milk, divided
  • 1 (~14 oz.) box chocolate graham crackers
  • 2 (8 oz.) blocks cream cheese, room temperature; divided
  • 1 (~3.4 oz.) package instant vanilla pudding
  • 1 cup smooth peanut butter
  • 1 (~3.4 oz.) package instant chocolate pudding
  • 1 (12 oz.) tub frozen whipped topping, defrosted
  • 1 cup peanuts, chopped
  1. Place half of chocolate chips (6 oz) and ¼ cup of milk in small bowl. Cover and microwave on high for 30 seconds. Stir until smooth, set aside to cool.
  2. Place ⅓ of graham crackers into a single layer in the bottom of a deep 13x9-inch baking dish.
  3. Prepare peanut butter layer. Place 1 (8oz.) block cream cheese in large mixing bowl. Beat with electric mixer on medium speed until smooth. Beat in vanilla instant pudding mix and peanut butter until smooth. Very slowly add in 1¾ cups of milk while beating until well mixed and smooth. Spread mixture on top of graham crackers in baking dish.
  4. Place another ⅓ of graham crackers into a single layer on top of peanut butter filling.
  5. Prepare chocolate filling. Place remaining 1 (8oz.) block of cream cheese in large mixing bowl. Beat with electric mixer on medium speed until smooth. Slowly beat in chocolate pudding mix, cooled chocolate sauce, and remaining 1½ cups milk until smooth. Spread mixture on top of graham crackers in baking dish.
  6. Place remaining ⅓ of graham crackers into a single layer on top of chocolate layer. Spread whipped topping on top of graham crackers. Sprinkle remaining chocolate chips then peanuts on top of whipped topping.
  7. Cover and refrigerate chocolate lasagna for at least 4-6 hours or overnight before serving.
SNAPPY TIPS: Use a deep 13x9-inch baking dish to make sure all layers fit. Be sure to let the dessert sit in the fridge for at least 4-6 hours to the layers can thicken and the graham crackers can soften to a cake like consistency.

SNAPPY SUBSTITUTIONS: Instead of mini chocolate chips, you could use regular chocolate chips and semi-sweet, bittersweet, or dark chocolate. You can substitute any kind of nut butter and/or nuts for the peanut butter and peanuts.

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  1. How funny I just made a peanut butter cup lasagna very similar to this over the weekend! I am saving it to post in a week or so though for a certain event…

  2. Yummy!!! And thanks for sharing my Chocolate PB Decadence. :-)

  3. I had some issues with the peanut butter layer being very liquid and the chocolate layer very thick. Followed the directions but did not turn out. My cousin say it only tasted a little bad…. :/

    • Sorry it didn’t turn out for you. The peanut butter layer should have set up as well if left in the fridge.

    • I could see why your chocolate layer didn’t turn out and was thick, the recipe directions doesn’t add the last cup and half of milk to the chocolate layer. Total amount used in the recipe is only 2 cups when ingredients total is 3 1/2 cups.

  4. I think if I had added less milk to the peanut butter layer, maybe even just split the 1.5 cups of milk between the chocolate and pb layer and used a way smaller pan than the 13×9. Has anyone else made this? I want to try again but don’t want to waste all that product. Last batch went straight to the trash. my belly and my wallet were not happy.

    • I know other people have made it with no problems. I’m happy to help you troubleshoot if you want to email me directly. You could make this in a smaller pan but I’d suggest you half all the ingredients or it will not fit in a smaller pan. Not sure what brands or specific products you used, but some peanut butters are a thinner consistency so if you used a natural type peanut butter that is not as thick that could also cause problems as could a nofat or lowfat cream cheese. And as I mentioned you really need to refrigerate this for at least 4-6 hours or overnight for everything to set up. The consistency of the peanut butter and chocolate layers is that of a thick pudding/custard but you could use less milk if you want a thicker consistency.

  5. Debbie Downs says:

    Can this be made with sugar free pudding?

  6. Love this, Lisa. I’d have to make my own crackers for it but then I could envision a low carb version!

  7. This was incredible and so easy!

  8. I had several slices, delish!

  9. Angie Smith says:

    Just saw this, can’t wait to try!

  10. Hi just wondering what the max time the cream cheese sections can be kept? I am rather busy and wont have time to make it all in one go when I do make it, so I am going to make the cream portions separate.

  11. Hay just wondering how long you would recommend this be stored before serving. I need to be able to prepare something a few days before an event. I was also considering making the elements separate until the day I serve so that nothing becomes overly soggy.

  12. I just got back from the store. By the time I’m done preparing everything it will be after 10:00 PM. Can you send me an email at 4 AM. Eastern time to wake me up to eat? I can’t wait to try it! P.S. Please don’t wake me at 4:00.

  13. Peanut butter, chocolate AND easy? I want this!! Pinned!

  14. I think I drooled all over my computer… :)

  15. How about using a crunchy or super crunchy p-nut butter for interior texture?

  16. That is an impressive looking dessert. Pinned and hopefully will get to try this out for an upcoming party.

  17. Is there a way to make this with out using COOL WHIP? can it be made using fresh whipped cream? anyone have a recipe?

  18. soyle scott says:
  19. Oh what I’d give for a slice of this delicious looking dessert! Pinned!

  20. cindy mazuran says:

    This was a very delicious recipe and it will be my new dessert to share with friends. My chocolate layer was very runny, any suggestions?

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