No-Bake Chocolate Peanut Butter Lasagna, an easy chocolate lasagna dessert recipe perfect year-round! This dessert lasagna recipe has a layer of homemade peanut butter filling and a layer of homemade chocolate filling with layers of graham crackers that turn almost cake-like. 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!
This No-Bake Peanut Chocolate Peanut Butter Lasagna recipe FAR exceeded my expectations when I first made it years ago. So much, in fact, I had to send most of it to work with my husband at the time 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 or at least didn’t when I first came up with this recipe. I thought about making a peanut butter lasagna recipe with no chocolate. but thought that might be a tad too much peanut butter. 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, this super popular Peanut Butter Chocolate Cake, and of course this chocolate lasagna recipe.
What is a Dessert Lasagna
Yes, I know dessert lasagna is not really like traditional pasta lasagna recipe so don’t send me hate mail. However, dessert lasagnas have layers. What’s in the layers can vary but definitely some sweet fillings.
Besides the sweet fillings, dessert lasagna generally has 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. So these graham crackers in this recipe almost taste like an easy graham cracker cake.
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.
(Full printable recipe card is at bottom of post.)
There are only 9 ingredients in this chocolate lasagna recipe so it’s quick and easy! All the ingredients should be easy to find at your local grocery store.
Chocolate Peanut Butter Lasagna Ingredients
- Mini chocolate chips – I think the mini chips work best but you could use chopped chocolate or regular chocolate chips and semi-sweet, bittersweet, or dark chocolate.
- Milk – Fat-free worked fine, but you could also use 2% or whole. I haven’t tried milk substitutes like almond milk or coconut milk, but they might work.
- Chocolate graham crackers – I used chocolate graham crackers but you could also use regular honey graham crackers. I do not recommend the cinnamon sugar ones.
- Cream cheese – Make sure it’s softened to room temperature so you don’t have lumps in your filling.
- Instant vanilla pudding mix – Make sure you get the INSTANT pudding mix and not the cook version. You could really use any flavor of pudding you’d like.
- Peanut butter – I think smooth peanut butter works best but you could use chunky. I would not recommend using a natural type of peanut butter but instead, use something like Skippy or Jif for the best results.
- Instant chocolate pudding mix – Again, make sure you get the instant mix and you could substitute any flavor.
- Whipped topping – I think this would work better than whipped cream and hold up better. Be sure to defrost it before using.
- Peanuts – I like the lightly salted peanuts but you could use unsalted.
How to Make a Chocolate Peanut Butter Lasagna
(Full printable recipe card is at bottom of post.)
- MAKE CHOCOLATE SAUCE (for the chocolate layer). Microwave some of the chocolate chips and milk, stir. Cool.
2. LAYER GRAHAM CRACKERS. Place 1/3 of graham crackers in the bottom of 13×9-inch baking dish (make sure your pan is deep so it can fit all the layers)
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.
3. MAKE PEANUT BUTTER LAYER. Beat cream cheese, then add vanilla pudding mix and peanut butter. Slowly add milk. Spread over graham crackers.
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 making the peanut butter filling, be sure to add the milk very SLOWLY to help prevent lumps as well.
4. LAYER OF GRAHAM CRACKERS. Place another 1/3 of graham crackers into a single layer on top of peanut butter filling.
5. PREPARE CHOCOLATE LAYER. Beat cream cheese, then slowly beat in chocolate pudding mix, chocolate sauce, and milk. Spread on top of graham crackers.
Be sure your cream cheese is at room temperature and add the milk slowly. Also, make sure your chocolate sauce is completely cool before adding.
6. LAYER OF GRAHAM CRACKERS. Place another 1/3 of graham crackers into a single layer on top of chocolate filling. Spread whipped topping on top of crackers. Sprinkle chocolate chips and peanuts on top.
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.
7. REFRIGERATE. Cover and refrigerate.
Cover loosely with plastic wrap or aluminum foil being careful it doesn’t stick to the top. 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.
Serving Suggestions
- Be sure to keep this lasagna in the refrigerator until ready to serve.
- This dessert lasagna is fairly decadent so small pieces are probably more than enough.
- Serve with coffee or hot chocolate (like this peanut butter hot chocolate), or even your favorite chocolate cocktail (like these cute Chocolate Cake Shots).
- A drizzle of chocolate sauce or even raspberry, strawberry, or cherry on the plate would be a nice garnish.
Quick Tips for Best Results
- Be sure to keep the Chocolate Peanut Butter Lasagna in the fridge for at least 4-6 hours or better yet overnight. The graham crackers need time to soften and become “cake-like”.
- When you’re cutting the lasagna into slices, you might want to clean your knife in between slices so that the layers don’t get too messy.
- This is a fairly soft dessert, so I would recommend using a big spatula to lift the lasagna out of the pan onto serving plates.
FAQ
How should I store the Chocolate Peanut Butter Lasagna?
Store lightly covered in the refrigerator.
Can I freeze this dessert lasagna?
No, I would not recommend freezing it.
How long will the lasagna last?
It will last at least a few days in the fridge, but probably more like a week. The longer it sits though the “mushier” it gets.
Substitutions?
You can use any flavor of pudding you’d like. Be sure you use INSTANT pudding though. You can also use regular chocolate chips or chopped chocolate instead of mini chips.
Can I use low-fat ingredients?
You can use low-fat milk. You could probably use light cream cheese but just make sure it’s fairly firm for best results so your layers aren’t too soupy.
What else can I add to this recipe?
You could add toffee chips or chopped candy. You could also use flavored extracts in the chocolate and/or peanut butter layers.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan but you can try using vegan ingredients including a cream cheese substitute.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a lower sugar pudding mix, low carb crackers/cookies, and sugar-free whipped topping for a slightly lower carb version.
Gluten-Free -Try a gluten-free cookie or cracker for the graham crackers.
Other Chocolate Peanut Butter Recipes You May Enjoy
- Dark Chocolate & Peanut Butter Cookie Poppers – A fun sandwich cookie with a secret ingredient.
- Mini Buckeye Cheesecakes – These little cheesecakes are full of chocolate and peanut butter.
- No-Bake Chocolate Peanut Butter Pie – Another delicious no-bake dessert idea!
- Buckeye Thumbprint Cookies – These have become a family and reader favorite.
- Crack Bars – An easy candy recipe with chocolate graham crackers and peanut butter chips.
No-Bake Chocolate Peanut Butter Lasagna Video
Check out the video for this Chocolate Peanut Butter Lasagna to see how easy it is to put together…
Hope you enjoy this easy No-Bake Chocolate Peanut Butter Lasagna recipe! It’s the perfect holiday, Christmas, or potluck dessert since you can make it ahead and it feeds a lot!
Be sure to check out my Potluck Desserts for more great easy recipes. You might also like these no-bake Dipped Oreo Ice Cream Pops! This Peanut Butter Chocolate Cake is also a reader favorite!
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No-Bake Chocolate Peanut Butter Lasagna
Ingredients
- 12 ounces mini chocolate chips divided
- 3 1/2 cups milk divided
- 1 box (14 ounces) chocolate graham crackers
- 16 ounces cream cheese (2 - 8 ounce blocks) room temperature, divided
- 3.4 ounces instant vanilla pudding mix
- 1 cup smooth peanut butter
- 3.4 ounces instant chocolate pudding mix
- 12 ounces 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
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
This post was originally published in December 2013, but updated in November 2020 with additional information.
Mrbill says
How about using a crunchy or super crunchy p-nut butter for interior texture?
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.
Beth @ The First Year says
I think I drooled all over my computer… :)
Lisa Huff says
Thanks Beth! :)
Taylor @ Food Faith Fitness says
Peanut butter, chocolate AND easy? I want this!! Pinned!
Lisa Huff says
Thanks Taylor!
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.
Lisa Huff says
Hope you enjoy Bobby! Please don’t wake up at 4am. It will be just as good tomorrow. :)
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.
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
Thanks will do.
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.
elysha says
Woops didn’t think this one sent.
Angie Smith says
Just saw this, can’t wait to try!
Lisa Huff says
Thanks Angie!
mitch H says
I had several slices, delish!
Jane says
This was incredible and so easy!
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
Thanks Carolyn! A low carb version would be great!
Debbie Downs says
Can this be made with sugar free pudding?
Lisa Huff says
Debbie, I have not tried it with sugar free pudding but I don’t see why I wouldn’t work.
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
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 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
Sorry it didn’t turn out for you. The peanut butter layer should have set up as well if left in the fridge.
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
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.
Valentina says
Yummy!!! And thanks for sharing my Chocolate PB Decadence. :-)
Lisa Huff says
Thanks for letting me share it! Looks great! :)
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…
Lisa Huff says
Erin, that’s so funny! Great minds think alike! :) Look forward to seeing yours!