This peanut butter lasagna is made with a no-bake Oreo cookie crust base and filled with peanut butter filling, white chocolate pudding, and topped with whipped cream and peanut butter ganache.
If you want a simple yet delicious dessert to wow your guests or friends, then this recipe is for you. This dessert tastes like rich and creamy peanut butter ice cream.
More About this Peanut Butter Lasagna
- Texture: this lasagna tastes like an ice cream sprinkled with Oreo cookie crumbs which gives it a nice crunch from the crust.
- Ease: this is very easy to make and perfect for any beginner baker and any skill level baker as well.
- Baking: there is no baking involve in this recipe from start to finish.
- Time: even though there is no baking involved, there is a long chill time required for the dessert to firm up before serving.
- Less sweet, light, fluffy and delicious.
Ingredients Needed for the Peanut Butter Lasagna
- Oreo Cookies: only the chocolate wafer was used for the base.
- Chocolate: pure high-quality baking semi-sweet chocolate was used in the cookie crust and peanut butter ganache.
- Butter: use melted butter in the cookie crumbs to help combined the crumbs together.
- Sugar: icing or powdered sugar was used for the peanut butter filling.
- Peanut Butter: the main ingredient for this dessert and used in the filling and ganache. Use creamy peanut butter for this recipe.
- Pudding: white chocolate pudding was used for the chocolate layer so that the chocolate does not overpower the peanut butter flavor.
- Cream Cheese: softened cream cheese was used.
- Whipping Cream: very cold cream was used to make whipped cream for the topping and filling.
- Vanilla Extract: this adds flavor to the filling.
How to Make the Peanut Butter Lasagna
No-bake crust: place the Oreo cookie wafers into the food processer. Process until the cookies are finely grounded. Melt the chocolate and butter in the microwave for 15 seconds internal. Add the melted chocolate mixture to the cookies and process until smooth.
Press the cookie crumbs evenly into a 9 * 13-inch pan or glass dish. Place in the freezer to firm up while making the filling.
Peanut Butter Filling: In a bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, combine the peanut butter, sugar, cream cheese, and vanilla extract. Beat on a medium speed until well blended.
In a separate bowl, using a whisk or electric mixer whip the cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture.
Spread the peanut butter onto the cookie crust. Chill in the freezer while making the pudding layer.
In another bowl, mix milk and pudding mix until smooth and thick. Spread the pudding onto the peanut butter filling and chill in the freezer for about 10 minutes to firm up.
Spread the remaining whipping cream onto the pudding layer and chill for about 2- 3 hours. When ready to serve, melt chocolate, cream, and peanut butter together and drizzle on top of it. Add Reese pieces and serve.
Tips For Making It
- Refrigerate each layer for a few minutes to give it time to set before adding the next layer.
- Using food processer produces a fine crumb but you can put the cookies in a freezer bag and use rolling pin to crush them up.
- If you prefer more sweet cookie crumbs, then crush the cookie wafer with the white filling.
Substitutions
- Dark chocolate or other flavor pudding mix can used to replace the white chocolate pudding.
- You can replace Oreo cookies with graham crackers for the crust.
- For less calorie version, use less fat cream and cream cheese as well as skim milk.
Make Ahead Instructions
This chocolate peanut butter lasagna can be made a day or two ahead of time, covered, and refrigerated until ready to serve.
Other Recipes to Try
Homemade Ghanaian Peanut Brittle
Hope you give this recipe a try and if you have any questions about this recipe, I will love to hear about them in the comment section below. Did you make this recipe? Let me know by leaving a review and rating below. Tag me @ #theduchezkitchen- on Instagram and Facebook? Find me @theduchezkitchen.
Thanks for reading. As always, know that God loves you, and stay blessed!
Happy cooking!!
Linda
Peanut Butter Lasagna
Ingredients
- Cookie Crust
- 35 pieces Oreo cookies (filling removed)
- 6 tablespoons melted butter
- ⅓ cup (50g) semi-sweet chocolate
- Peanut butter filling
- 8 ounces (226g) cream cheese
- 11/4 cups (313g) creamy peanut butter
- ⅓ cup (35g) powdered sugar
- 2 cups (480ml/ g) heavy whipping cream plus 1 cup (240ml) for topping
- Chocolate Pudding filling
- 2 boxes (42g) each of instant white chocolate pudding mix
- 2 ¾ cups (650ml) milk 650ml milk
- Toppings
- Peanut butter ganache
- ⅓ cup (50g) semi-sweet chocolate
- 2 tablespoon creamy peanut butter
- ½ cup (120ml) cream
- 1 bag Reese mini-Peanut butter cups.
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Instructions
- No bake Cookie Crust:
- Place the Oreo cookie wafers into the food processer. Process until the cookies are finely grounded. Melt the chocolate and butter in the microwave for 15 seconds internal. Add the melted chocolate mixture to the cookies and process until smooth.
- Press the cookie crumbs evenly into 9 * 13-inch pan or glass dish. Place in the freezer to firm up while making the filling.
- Peanut Butter Filling
- In a bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, combine the peanut butter, sugar, cream cheese, and vanilla extract. Beat on a medium speed until well blended.
- In a separate bowl, using a whisk or electric mixer whip the cream until stiff peaks form. Fold 2/3 whipped cream into the peanut butter mixture and spread onto the cookie crust. Chill in the freezer while making the pudding layer.
- Chocolate Pudding Layer
- In another bowl, mix milk and pudding mix until smooth and thick. Spread the pudding onto the peanut butter filling and chill in the freezer for about 10 minutes to firm up.
- Topping
- Spread the remaining whipping cream onto the pudding layer and chill for about 2- 3 hours. When ready to serve, melt chocolate, cream, and peanut butter together and drizzle on top of the lasagna. Add Reese pieces and serve.
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