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No-Bake Peanut Butter Chocolate Lasagna

No-bake peanut butter chocolate lasagna with an Oreo crust and five clearly defined layers: peanut butter cream, instant chocolate pudding, whipped topping, and a chocolate-and-Reese’s finish. It sets in the fridge into clean, sliceable squares with a thick, lasagna-like texture—no oven required.
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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
  • 0.5 chocolate shavings for garnish
  • 0.5 peanut butter drizzle for garnish

Equipment

  • 1 sheet pan

Method
 

Make and chill the Oreo crust
  1. Mix the crushed Oreo cookies and melted butter until evenly combined, with no dry crumbs. Press firmly into the bottom of a 9x13 dish to form a compact layer, then refrigerate for 15 minutes until set.
Spread the peanut butter cream layer
  1. Beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and fluffy, about 2–3 minutes. Fold in 1 cup of whipped topping, then spread evenly over the chilled Oreo crust to cover completely.
Set the chocolate pudding layer
  1. Whisk the instant chocolate pudding mix with the cold whole milk for 2 minutes until thickened and looks glossy. Spread the pudding evenly over the peanut butter layer, smoothing the top with a spatula.
Top and garnish
  1. Spread the remaining 2 cups of whipped topping over the chocolate pudding layer in an even blanket. Scatter chopped Reese’s Peanut Butter Cups and chocolate shavings over the top, then drizzle with peanut butter.
Chill until fully set and slice
  1. Refrigerate for at least 4 hours or overnight until fully set and slices hold their shape. Slice into squares and serve cold, aiming for clean edges and five distinct layers in each piece.

Notes

For the neatest slices, chill at least 4 hours (overnight gives the clean-cut look shown) and use a sharp knife wiped between cuts. Refrigerate leftovers up to 3 days; freezing is not recommended because the whipped topping and pudding layers can weep when thawed. For a lighter option, swap the whipped topping for light whipped topping and use reduced-fat cream cheese (texture stays close, but sweetness and richness may be slightly different).