This dreamy lasagna is bursting with chocolate peanut butter goodness for the ultimate gluten-free dessert. With layers of fluffy peanut butter filling, rich chocolate pudding, and creamy whipped topping nestled on a chocolate cookie crust and topped with more peanut butter and chocolate, this easy no-bake dessert is perfect for any time of the year. This sticky-sweet, creamy-crunchy, candy-cake explosion is a real game-changer.
I made this dessert with one of my friends, and we were so excited for the final product that we forgot to take progress photos!
A regular (non-gluten-free) version can be made using Oreos in place of the gluten-free chocolate vanilla creme sandwich cookies.
Ingredients
Chocolate Cookie Crust
36 gluten-free chocolate vanilla creme sandwich cookies
6 Tbsp salted butter, melted
Peanut Butter Layer
8 oz cream cheese, softened
¼ cup whole milk
1¼ cup smooth peanut butter
1 cup confectioners’ sugar
8 oz whipped topping, thawed (like Cool Whip)
Chocolate Pudding Layer
2 (3.9 oz) boxes instant chocolate pudding
2¾ cups whole milk
Topping
8 oz whipped topping, thawed (like Cool Whip)
8 oz Reese’s Mini Peanut Butter Cups, chopped
¾ cup peanut butter chips
¾ cup semisweet chocolate chips
Chocolate syrup
Directions
Chocolate Cookie Crust
Place the cookies in a food processor and crush to fine crumbs. Place in a medium bowl and stir in the melted butter until the crumbs are evenly coated. Press into the bottom and up the sides of a 9x13-inch baking dish. Freeze the crust for at least 10 minutes while you make the filling.
Peanut Butter Layer
In a large bowl, use an electric handheld mixer to beat together the cream cheese, milk, and peanut butter on medium speed until light and fluffy. Slowly add in the confectioners’ sugar until combined. Then gently fold in the whipped topping until incorporated.
Spread the peanut butter layer evenly on top of the cookie crust. Place in the freezer while preparing the next layer.
Chocolate Pudding Layer
In a large bowl, whisk together both boxes of pudding mix and milk until the mix dissolves and the pudding starts to thicken.
Spread the pudding on top of the peanut butter layer. Place in the fridge and allow to set for about 10 minutes.
Topping
Gently spread the whipped topping on top of the set chocolate pudding.
Evenly sprinkle the peanut butter cups, peanut butter chips, and chocolate chips on top of the whipped topping.
Refrigerate for at least 3 hours. Before serving, drizzle with chocolate syrup.