Peanut Butter Lasagna

Hold onto your dessert plates, folks! This Peanut Butter Lasagna is about to blow your mind with layers of chocolatey, peanut buttery goodness that’ll make you question why you ever thought lasagna needed pasta in the first place. It’s what happens when your favorite candy bar flavors decide to throw a party in dessert form.

Each decadent layer builds on the last – a crunchy Oreo crust, creamy peanut butter filling, rich chocolate pudding, and a cloud of whipped cream on top. The combination of textures and flavors creates that magical sweet spot where chocolate and peanut butter meet, creating something so irresistible you’ll be sneaking back to the fridge for “just one more tiny slice” until it mysteriously disappears.

Ingredients

For the crust:

• coconut oil cooking spray
• 20 Oreos (not Double Stuff)
• 4 tablespoons salted butter, melted

For the peanut butter pudding layer:

• 4 ounces cream cheese, softened
• ⅔ cup peanut butter
• ½ cup powdered sugar
• 1 cup heavy whipping cream

For the chocolate layer:

• 1 box (4-serving size) instant chocolate pudding
• 1 cup milk
• 1 cup heavy cream

For the topping:

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• For decorations: chocolate shavings, chocolate sprinkles, mini peanut butter cups

Steps

1. Spray an 8-inch square pan with coconut oil spray. Make sure to get the corners and sides well-coated to prevent sticking when serving.
2. Place the whole Oreos (cream filling and all) in a small food processor, and pulse 8-10 times until finely crushed. You want consistently small crumbs without large chunks, but don’t over-process into dust.
3. Add the 4 tablespoons melted butter to the food processor with the Oreo crumbs. Pulse 5-6 times until the mixture resembles wet sand and holds together when pressed between your fingers.
4. Transfer the Oreo mixture into your prepared pan. Using the bottom of a measuring cup, press firmly into a flat, even crust. Apply good pressure to ensure a compact base that won’t crumble when sliced. Refrigerate for at least 20 minutes to set.
5. In a medium bowl, combine the softened cream cheese, peanut butter, and powdered sugar. Using an electric mixer on HIGH speed, beat for 2-3 minutes until completely smooth with no lumps remaining. Scrape down the sides of the bowl halfway through mixing.
6. Add the 1 cup heavy whipping cream to the peanut butter mixture. Beat on LOW for 30 seconds to incorporate, then increase to HIGH for 2-3 minutes until the mixture is light, fluffy, and nearly doubled in volume.
7. Spread the peanut butter layer evenly over the chilled Oreo crust, smoothing the top with an offset spatula. Return the pan to the refrigerator for at least 20 minutes to firm up before adding the next layer.
8. For the chocolate layer, prepare the instant pudding according to package directions, but substitute half the milk with heavy cream. Combine the 1 cup milk and 1 cup heavy cream with the pudding mix and whisk vigorously for 2 minutes until it begins to thicken. Let stand for 5 minutes to reach full thickness.
9. Gently spread the chocolate pudding over the chilled peanut butter layer, being careful not to disturb the layers beneath. Use slow, gentle strokes with your spatula to create an even layer. Refrigerate for at least 20 minutes or up to 24 hours before adding the final topping.
10. Just before serving, prepare the topping by whipping the 1 cup heavy cream with ½ cup powdered sugar. Start on LOW speed for 30 seconds, then increase to HIGH for 2-3 minutes until soft, fluffy peaks form. The cream should hold its shape but still have a slightly soft texture.
11. Spread the whipped cream over the chocolate layer and garnish with chocolate shavings, sprinkles, or chopped mini peanut butter cups. For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts.
12. Store any leftovers in the refrigerator, tightly covered, for up to 2 days. For best results, add the whipped cream topping just before serving to maintain its fluffy texture.

Smart Swaps

• Use Neufchâtel cheese instead of full-fat cream cheese to save approximately 1/3 of the fat while maintaining creaminess
• Substitute natural peanut butter for regular peanut butter to reduce sugar content (you may need to add 1-2 tablespoons additional powdered sugar to compensate)
• Try chocolate graham crackers instead of Oreos for the crust if you prefer less sweetness

Make It Diabetes-Friendly

• Replace powdered sugar with ¼ cup powdered Swerve or similar 1:1 sugar substitute in each layer requiring sugar (reduces approximately 48g carbs per serving)
• Use sugar-free instant chocolate pudding mix to cut approximately 10g carbs per serving
• Opt for natural peanut butter without added sugar to save about 3g carbs per serving
• Consider making mini portions in 4-ounce ramekins to control serving size, which helps manage blood glucose response
• Serve with a small protein source (like a few nuts) to help slow sugar absorption

Pro Tips

• For the perfect Oreo crust texture, aim for crumbs the size of small peas – not too fine and not too chunky
• Allow each layer to set completely before adding the next to prevent mixing and maintain distinct layers
• Bring cream cheese to room temperature for at least 30 minutes before mixing to ensure a lump-free peanut butter layer
• Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream for faster, more stable whipped cream
• For cleaner slices, freeze the dessert for 15 minutes right before cutting, then use a knife dipped in hot water between each cut