No-Bake Chocolate Peanut Butter Lasagna, an easy chocolate lasagna dessert recipe perfect year-round! This dessert lasagna recipe and graham cracker cake has a layer of homemade peanut butter filling and a layer of homemade chocolate filling. Easy ingredients and easy to make! Also known as an icebox cake or refrigerator cake, this chocolate and peanut butter lasagna is the best dessert for a crowd since it’s delicious and makes a lot. The best!
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Today, I have the best No-Bake Peanut Chocolate Peanut Butter 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 (or graham cracker cake) 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!
Ohhh 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 Bars, Chunky 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 Chocolate Peanut Butter 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.
How to make a Dessert Lasagna:
Yes, I know dessert lasagnas are not really like traditional pasta lasagna recipes so don’t send me hate mail. However, dessert lasagnas have layers. What’s in the layers can vary but definitely some kind of sweet fillings.
Besides the sweet fillings they generally have other layers of cookies (such as wafers or Oreos), sweet crackers, graham crackers, or something like that. When these “lasagnas” are refrigerated the cookie/cracker layer softens and becomes cake like.
You may also know these type of desserts as “icebox cakes”, “refrigerator cake”, “graham cracker cake”, “graham cracker icebox cake”, or something along those lines.
How to make a Chocolate Peanut Butter Lasagna:
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.
The first thing you do when starting to make the Chocolate Peanut Butter 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.
While your chocolate sauce is cooling, layer the bottom of a 13×9-inch baking dish
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 while make the peanut butter filling, 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.
Then 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.
Next, 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 Chocolate Peanut Butter Lasagna is almost done!
When 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 loosely with plastic wrap or aluminum foil being careful it doesn’t stick to the top.
Then, refrigerate the Chocolate Peanut Butter Lasagna 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!
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 Chocolate Peanut Butter Lasagna recipe 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! Also, this Chocolate Peanut Butter Lasagna keeps very well in the fridge for a while.
Hope you enjoy this easy No-Bake Chocolate Peanut Butter Lasagna recipe!
Check out the video for this Chocolate Peanut Butter Lasagna to see how easy it is to put together…
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No-Bake Chocolate Peanut Butter Lasagna
Ingredients
- 1 (12 oz.) package mini chocolate chips divided
- 3 1/2 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
Instructions
- Place half of chocolate chips (6 oz) and 1/4 cup of milk in small bowl. Cover and microwave on high for 30 seconds. Stir until smooth, set aside to cool.
- Place 1/3 of graham crackers into a single layer in the bottom of a deep 13x9-inch baking dish.
- 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 1 3/4 cups of milk while beating until well mixed and smooth. Spread mixture on top of graham crackers in baking dish.
- Place another 1/3 of graham crackers into a single layer on top of peanut butter filling.
- 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 1 1/2 cups milk until smooth. Spread mixture on top of graham crackers in baking dish.
- Place remaining 1/3 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.
- Cover and refrigerate chocolate lasagna for at least 4-6 hours or overnight before serving.
Notes
Other chocolate peanut butter recipes you may enjoy:
- Dark Chocolate & Peanut Butter Cookie Poppers – Snappy Gourmet
- Mini Buckeye Cheesecakes – Snappy Gourmet
- Chocolate Chip Sugar Cookie Bars with Peanut Butter Frosting – Cupcakes & Kale Chips
- Magic Peanut Butter Middles Cookies – This Week for Dinner
- Buckeyes – My Catholic Kitchen
- Peanut Butter Chocolate Decadence – Cooking on the Weekends
(This post was updated December 2017. Recipe is the same, but recipe name, photos, and content may look slightly different than original post.)
Crystal Faulkner says
I love so many types of lasagna, and this one has been added to the list! Thank you for sharing this.
Richa Gupta says
Wow this looks yum, I need a slice right now!
fiona says
I have actually never made an icebox cake before – you make it look so beautiful with those crisp clean layers! Must give it a try
Tina Lindquist says
I really like the presentation on this dessert, it’s beautiful! Thanks for sharing your recipe:)
Diana says
I love the name of this cake! The layers look sooo amazing, I need to try your recipe.
Brandi says
Oh my goodness! This just looks phenomenal!
Sarah says
Wow! What a delicious sounding dessert! It’s absolutely perfect for all of the gatherings this time of the year – I’m sure it’s always a hit!
Janette Hess says
To thr one who need a recipe with out nut. Try just doing vanilla and chocolate layers. With a chocolate ganach on top. Works great for people that don’t want any nut or nut flavor. ( also can use a sugar free pudding and lite whip top )
Janette Hess says
I have been doing these layered desserts for over 30 years. I change the flavors around for different occasions. ( Banana split, Eclair, pb cup, strawberry n lemon cream etc.) They are always a big hit every time. Highly recommend them so easy but look like you took forever. Keep up the great work snappy gourmet. Love your site
Louise Kraynak says
Thank you for your reply. The head of the nursing home and I were talking and we decided to try a caramel sauce hopefully that will work, cause she said she likes caramel.
Lisa Huff says
Happy to hear everyone loved it! As far as a peanut butter substitute, you could try using a nut butter substitute (there should be a lot of options at local grocery stores in the “healthy” type area) or I would suggest just doing another chocolate layer. Can never have too much chocolate!
Louise Kraynak says
I made this last week and took it to my Father’s nursing home, I doubled the recipe. Everyone loved it but I was asked if I could substitute something for the peanut butter because a few are allergic to nuts. They want me to make it again if I can find a substitute. Please help.
Platt College says
The use of the word lasagna brings to mind italian food although I understand it is a layered dessert.
Lisa Huff says
Happy to hear you enjoyed it! Did you make any substitutions or use low fat ingredients?
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?
Melanie | Melanie Makes says
Oh what I’d give for a slice of this delicious looking dessert! Pinned!
soyle scott says
WHO EVER MADE THIS REC. UP SHOULD BE SHOT. I MADE IT AND LIKE A DAM HOG I ATE IT. NOW THAT SHOULD TELL YOU THAT IT WAS DAM GOOD.THANKS FOR MAKING ME SEE WHAT A BIG HOG I CAN BE. AND THANKS FOR THE BEST REC. FOR SWEETS [email protected]
Lisa Huff says
You probably could, but I haven’t tried so can’t say for sure.
M says
Is there a way to make this with out using COOL WHIP? can it be made using fresh whipped cream? anyone have a recipe?
Erlene says
That is an impressive looking dessert. Pinned and hopefully will get to try this out for an upcoming party.
Lisa Huff says
You could definitely use crunchy or super crunch pb. There are lots of crunchies on top but crunchy pb would be great too.
Mrbill says
How about using a crunchy or super crunchy p-nut butter for interior texture?
Lisa Huff says
Thanks Taylor!
Lisa Huff says
Thanks Beth! :)
Beth @ The First Year says
I think I drooled all over my computer… :)
Taylor @ Food Faith Fitness says
Peanut butter, chocolate AND easy? I want this!! Pinned!
Lisa Huff says
Hope you enjoy Bobby! Please don’t wake up at 4am. It will be just as good tomorrow. :)
Bobby T says
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.
elysha says
Thanks will do.
Lisa Huff says
Hi! I’d suggest making the fillings a few days before then assemble the night before. You do want it a little soggy so that the graham crackers get soft and taste like cake.
elysha says
Woops didn’t think this one sent.
elysha says
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.
elysha says
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.
Lisa Huff says
Thanks Angie!
Angie Smith says
Just saw this, can’t wait to try!
mitch H says
I had several slices, delish!
Jane says
This was incredible and so easy!
Lisa Huff says
Thanks Carolyn! A low carb version would be great!
Carolyn says
Love this, Lisa. I’d have to make my own crackers for it but then I could envision a low carb version!
Lisa Huff says
Debbie, I have not tried it with sugar free pudding but I don’t see why I wouldn’t work.
Debbie Downs says
Can this be made with sugar free pudding?
Lisa Huff says
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.
aa says
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.
Lisa Huff says
THANK YOU! Yes, thank you for catching that omission. The rest of the milk does go in the chocolate layer. I’ll fix right now.
steph says
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.
Lisa Huff says
Sorry it didn’t turn out for you. The peanut butter layer should have set up as well if left in the fridge.
aa says
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…. :/
Lisa Huff says
Thanks for letting me share it! Looks great! :)
Valentina says
Yummy!!! And thanks for sharing my Chocolate PB Decadence. :-)
Lisa Huff says
Erin, that’s so funny! Great minds think alike! :) Look forward to seeing yours!
Erin @ The Spiffy Cookie says
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…