This No Bake Peanut Butter Chocolate Lasagna is a rich treat made with layers of creamy peanut butter, fluffy whipped topping, and delicious chocolate. It’s cold, sweet, and oh-so-satisfying!
You won’t believe how simple this dessert is to whip up! Just layer the ingredients, chill it, and enjoy. I sometimes need to hide it in the fridge to save some for later! 😄
Key Ingredients & Substitutions
Honey Graham Crackers: These are the foundation for the lasagna. If you’re looking for a gluten-free option, try gluten-free graham crackers or even crushed rice cereal for a unique twist.
Creamy Peanut Butter: I love using creamy peanut butter for a smooth texture. If you’re allergic to peanuts, almond butter or sunflower seed butter are great alternatives that still bring a nice flavor.
Powdered Sugar: This adds sweetness and helps create a smooth filling. If you want to reduce sugar, you can use a sugar substitute like stevia or monk fruit sweetener as an alternative. Just keep the amount to taste!
Heavy Whipping Cream: For the best whipped texture, heavy cream is ideal. If you want a lighter version, half-and-half can work, but it won’t whip as well. You can also use coconut cream for a dairy-free option.
Chocolate Pudding Mix: Instant chocolate pudding mix makes this quick and easy. If you’re feeling adventurous, make your own chocolate pudding from scratch for a richer flavor!
What’s the Best Way to Whip Cream to Stiff Peaks?
Whipping cream may seem tricky, but it’s straightforward with a few tips. Start with chilled heavy cream and a cold mixing bowl for the best results. Here’s how to do it:
- Add heavy cream and vanilla extract to the bowl.
- Using an electric mixer, start whipping on medium speed.
- Once bubbles form, increase the speed to medium-high. Watch closely!
- Stop when you see stiff peaks – this means the cream holds its shape well.
Be careful not to over-whip, as it can turn grainy. I prefer whipping just until stiff peaks form for the perfect texture in my lasagna!
How to Make No Bake Peanut Butter Chocolate Lasagna
Ingredients You’ll Need:
For the Peanut Butter Layer:
- 1 package (14.4 oz) of Honey Graham crackers
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 oz) package cream cheese, softened
For the Whipped Cream:
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Chocolate Pudding Layer:
- 1 cup chocolate pudding mix (instant)
- 2 cups milk
To Finish It Off:
- 1 cup cool whip or whipped topping
- 1/2 cup crushed peanuts (for garnish, optional)
- Additional graham cracker crumbs (for garnish, optional)
How Much Time Will You Need?
This delicious no bake lasagna will take about 30 minutes to prepare, plus at least 4 hours (or overnight) to chill. That’s all the time you need to create a cool, creamy dessert that everyone will love!
Step-by-Step Instructions:
1. Prepare the Peanut Butter Layer:
In a mixing bowl, combine the creamy peanut butter, softened cream cheese, and powdered sugar. Use a spatula or electric mixer to mix everything together until it’s nice and smooth. Once mixed, set it aside.
2. Make the Whipped Cream:
In another bowl, pour in the heavy whipping cream and add the vanilla extract. Using a hand mixer or a whisk, whip the cream until stiff peaks form. This means the cream should hold its shape when you lift the whisk out. Now, gently fold half of this yummy whipped cream into the peanut butter mixture until everything is well combined.
3. Prepare the Chocolate Pudding:
In a separate bowl, whisk together the chocolate pudding mix and milk until it’s smooth and creamy. Let the mixture sit for a few minutes so it can start to set.
4. Layer the Lasagna:
Grab a 9×13 inch dish and start with a layer of honey graham crackers, covering the bottom completely. Spread half of the peanut butter mixture over the crackers evenly. Then, add another layer of graham crackers on top, followed by the chocolate pudding. Spread the pudding out so it covers everything nicely. Finish this layer with another layer of graham crackers.
5. Finish with Whipped Cream:
Take the remaining peanut butter mixture and spread it over the last layer of graham crackers, smoothing it out with a spatula. Now, take the remaining whipped cream and spread it over the top to finish off your lasagna.
6. Chill and Serve:
Cover the dish with plastic wrap and pop it in the refrigerator. Let it chill for at least 4 hours, or overnight if you can wait! This helps all the layers set beautifully. Before serving, feel free to sprinkle some crushed peanuts and additional graham cracker crumbs on top for an extra special touch.
7. Enjoy!
When you’re ready to serve, cut the dessert into squares and enjoy the creamy, delicious layers 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 keep in mind that it may not hold as well together due to its oily consistency. If using natural peanut butter, you might want to add a bit more powdered sugar to help it stabilize.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. If the layers start to separate a bit, just give it a gentle stir before serving to refresh the texture.
Can I Substitute Greek Yogurt for Cream Cheese?
Absolutely! Greek yogurt can be a healthier substitute for cream cheese. Use the same amount (8 oz), but remember it will provide a tangier flavor and slightly different texture. Make sure to mix it well with the peanut butter for a smooth consistency.
Is It Necessary to Chill the Lasagna?
Yes, chilling is crucial! It allows the layers to set properly so you can cut clean squares. For the best results, refrigerate it overnight, but at least 4 hours is a must for it to firm up nicely.
