No-Bake Peanut Butter Lasagna
No-Bake Peanut Butter Lasagna is a rich, chilled dessert that’s easy to make and impossible to resist. This Creamy Layered Dessert is perfect for any occasion.
Ingredients
For the Crust:
- 2 cups 200g Nutter Butter cookies or graham crackers, crushed
- ½ cup 60g roasted peanuts, chopped
- ½ cup 115g unsalted butter, melted
For the Ganache:
- 1 cup 240ml heavy cream
- 1 cup 175g semi-sweet chocolate chips
For the Peanut Butter Mousse:
- 8 oz 225g cream cheese, softened
- 1 cup 250g creamy peanut butter
- 1 cup 120g powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups 360g whipped topping (e.g., Cool Whip)
For the Chocolate Mousse:
- 1 box 3.9 oz/110g instant chocolate pudding mix
- 2 cups 480ml cold milk
- 1 cup 240g whipped topping
For the Topping:
- 1 cup 240g whipped topping
- ¼ cup 60g creamy peanut butter, warmed
- ¼ cup 40g mini chocolate chips
- ¼ cup 30g roasted peanuts, chopped
Instructions
Make the Crust
- I crush 2 cups Nutter Butter cookies or graham crackers with ½ cup peanuts in a food processor. I mix with ½ cup melted butter, press into a 9×13-inch dish using a flat cup, and freeze for 10 minutes to set No-Bake Peanut Butter Lasagna.
Prepare the Ganache
- I heat 1 cup heavy cream in a saucepan until steaming, then pour over 1 cup chocolate chips. I stir gently until smooth, pour over the crust, and refrigerate for 15 minutes to set for No-Bake Peanut Butter Lasagna.
Make the Peanut Butter Mousse
- I blend 8 oz cream cheese, 1 cup peanut butter, 1 cup powdered sugar, and 1 tsp vanilla until smooth. I fold in 1 ½ cups whipped topping gently, spread over the ganache, and chill for 10 minutes to firm up No-Bake Peanut Butter Lasagna.
Make the Chocolate Mousse
- I whisk 1 box chocolate pudding mix with 2 cups cold milk until thick, about 2 minutes. I fold in 1 cup whipped topping and spread over the peanut butter layer for a rich Creamy Layered Dessert.
Add Topping and Chill
- I spread 1 cup whipped topping over the chocolate mousse. I drizzle ¼ cup warmed peanut butter in ribbons, then sprinkle ¼ cup mini chocolate chips and ¼ cup chopped peanuts. I chill No-Bake Peanut Butter Lasagna for at least 2 hours before serving.