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No-Bake Peanut Butter Chocolate Lasagna

No-bake peanut butter chocolate lasagna with an Oreo crust and five vivid, clean-cut layers—peanut butter cream, instant chocolate pudding, and whipped topping. No oven needed: just press, spread, chill, and slice into thick squares with chocolate shavings and chopped Reese’s on top.
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Prep Time 30 minutes
chilling 4 hours
Total Time 4 hours 30 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 36 Oreo cookies finely crushed
  • 6 tbsp butter melted
Peanut butter layer
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping folded in
Chocolate pudding layer
  • 2 box (3.9 oz each) instant chocolate pudding mix
  • 3 cup whole milk cold
Top layer
  • 2 cup whipped topping
  • 0.5 cup Reeses Peanut Butter Cups chopped
  • 1 chocolate shavings for garnish
  • 1 peanut butter drizzle for garnish

Equipment

  • 1 sheet pan

Method
 

Make the Oreo crust
  1. Mix the finely crushed Oreo cookies and melted butter until evenly combined, then press the mixture firmly into the bottom of a 9x13 dish; refrigerate for 15 minutes so it sets.
Spread the peanut butter cream
  1. Beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and fluffy, then fold in 1 cup whipped topping and spread evenly over the Oreo crust.
Add the chocolate pudding layer
  1. Whisk the instant chocolate pudding mix with cold whole milk for 2 minutes until thickened, then spread evenly over the peanut butter layer.
Top and garnish
  1. Spread the remaining 2 cups whipped topping over the chocolate pudding layer to cover it completely.
  2. Scatter the chopped Reese’s Peanut Butter Cups and chocolate shavings over the top, then drizzle with peanut butter for the final layer of flavor and visual contrast.
Chill and serve
  1. Refrigerate for at least 4 hours or overnight until fully set, then slice into squares and serve cold.

Notes

For the clean, five-layer slice, chill until the center feels firm (overnight works best) and use a sharp knife wiped between cuts. Store covered in the refrigerator for up to 4 days; freezing is not recommended because whipped topping can separate after thawing. For a dairy-light option, use reduced-fat cream cheese and a dairy-free whipped topping substitute to keep the texture close to the original.