This No Bake Peanut Butter Chocolate Lasagna is a treat you can’t resist! With layers of creamy peanut butter, rich chocolate, and fluffy whipped topping, it’s simply heavenly.
I mean, who wants to bake when you can whip up something this tasty without turning on the oven? This dessert never lasts long in my house, and I think that’s a good sign! 😋
Key Ingredients & Substitutions
Peeanut Butter: Creamy peanut butter works best for a smooth texture. If you’re looking for a healthier option, you can use natural peanut butter, but it’s usually a bit thicker, so adjust by adding a little more cream if needed.
Cream Cheese: Make sure your cream cheese is softened for easy mixing. If you’re lactose intolerant, consider using a dairy-free cream cheese substitute or even silken tofu for a different flavor and texture.
Heavy Whipping Cream: This makes the dessert light and fluffy. You can swap it with coconut cream for a dairy-free version, but the flavor will differ slightly.
Chocolate Pudding Mix: Instant pudding mix is key for quick preparation. If you can’t find it, you can make homemade pudding using cocoa powder, sugar, cornstarch, and milk, though this will take a bit longer.
Graham Crackers: These add crunch and sweetness. For gluten-free options, use gluten-free graham crackers or even crushed nuts for a crunchy base.
How Do I Achieve the Perfect Whipped Cream for My Lasagna?
Whipping cream creates that delightful lightness in your dessert, but it’s important to get it right. Start with chilled heavy cream and a cold mixing bowl to achieve stiff peaks efficiently.
- Beat the cream on medium speed until it starts to thicken.
- Add the vanilla extract at this stage for flavor, then switch to high speed.
- Watch closely! Once stiff peaks form, stop. Overbeating can turn your cream into butter.
Folding the whipped cream into your peanut butter mix should be done gently to keep the air in, which keeps your dessert light and fluffy!
No Bake Peanut Butter Chocolate Lasagna
Ingredients You’ll Need:
For the Peanut Butter Layer:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
For the Chocolate Pudding Layer:
- 2 cups chocolate pudding mix (instant)
- 4 cups milk
For the Layers and Garnish:
- 1 package of graham crackers
- 1 cup chopped peanuts (for garnish)
- 1 cup chocolate chips (for garnish)
- Optional: additional whipped cream for topping
How Much Time Will You Need?
You’ll need about 20 minutes of prep time, plus at least 4 hours to chill in the fridge, or you can leave it overnight. This gives the layers time to set and allows all those delicious flavors to meld together!
Step-by-Step Instructions:
1. Prepare the Peanut Butter Mixture:
In a mixing bowl, start by beating the softened cream cheese, creamy peanut butter, and powdered sugar together until the mixture is smooth and well blended. This will be the rich base of your lasagna.
2. Whip the Cream:
In a separate bowl, pour in the heavy whipping cream along with the vanilla extract. Whip it with an electric mixer until stiff peaks form. This means the cream will stand up nicely when you lift the whisk out. Gently fold this whipped cream into the peanut butter mixture until just combined. Be careful not to deflate the whipped cream too much!
3. Make the Chocolate Pudding:
Now, let’s prepare the chocolate pudding. In a bowl, whisk together the chocolate pudding mix and milk. Follow the package instructions and let it sit for about 5 minutes until it thickens up nicely.
4. Layer the Ingredients:
In a 9×13 inch dish, start by arranging a layer of graham crackers on the bottom. Evenly spread half of the peanut butter mixture over the graham crackers. Next, pour on a layer of the chocolate pudding over the peanut butter mixture. Repeat this process by layering another layer of graham crackers, followed by the remaining peanut butter mixture, and then finish with the remaining chocolate pudding.
5. Finish with Grahams and Garnish:
Top everything off with a final layer of graham crackers. If you like, you can spread additional whipped cream on top. Sprinkle the top with chopped peanuts and chocolate chips for an extra treat!
6. Chill and Serve:
Cover your lasagna with plastic wrap and place it in the refrigerator for at least 4 hours (or overnight) to allow it to set completely. Once it’s all set, slice it into squares and serve chilled. Enjoy every delicious bite of your No Bake Peanut Butter Chocolate Lasagna!
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
Yes, you can use natural peanut butter, but it may alter the texture a bit since natural peanut butter is often oilier. If you do, you might want to add a little more powdered sugar to help maintain the sweetness and stiffness of the mixture.
How Can I Make This Recipe Gluten-Free?
To make a gluten-free version of this lasagna, simply replace the graham crackers with gluten-free graham crackers or even crushed gluten-free cookies. Check the labels to make sure all ingredients are certified gluten-free!
Can I Use Homemade Chocolate Pudding Instead of Instant Pudding Mix?
Absolutely! If you prefer homemade pudding, prepare it according to your favorite recipe and let it cool to room temperature before layering. Just ensure it’s thick enough to hold its shape when layered with the other ingredients.
How Long Does This Lasagna Last in the Refrigerator?
Your No Bake Peanut Butter Chocolate Lasagna will last about 3 to 5 days in the refrigerator when stored in an airtight container. It’s best enjoyed within the first couple of days for optimum freshness!
