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No-Bake Peanut Butter Lasagna

No-Bake Peanut Butter Lasagna
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Indulge in a rich and creamy No-Bake Peanut Butter Lasagna that’s perfect for any occasion. This delightful dessert features a crunchy graham cracker crust topped with layers of smooth chocolate ganache, luscious peanut butter cheesecake mousse, and airy chocolate mousse. It’s an easy-to-make, no-bake treat that will impress your guests while satisfying your sweet cravings. Ideal for summer gatherings or family celebrations, this dessert is sure to be a crowd-pleaser. Customize it with your favorite toppings for a personal touch, and enjoy it chilled for a refreshing finish!

Ingredients

Scale
  • 2 cups crushed graham crackers
  • ½ cup salted peanuts, chopped
  • ½ cup unsalted butter, melted
  • 1 ½ cups semi-sweet chocolate chips
  • ¾ cup heavy cream
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 ½ cups whipped topping
  • 1 (3.9 oz) box instant chocolate pudding mix
  • 1 ¾ cups cold milk
  • 2 cups whipped topping
  • ⅓ cup melted peanut butter (for drizzling)
  • ¼ cup mini chocolate chips
  • ¼ cup chopped roasted peanuts
  • Optional: crushed pretzels or peanut butter chips

Instructions

  1. In a mixing bowl, stir together the crushed graham crackers, chopped peanuts, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish using the bottom of a glass or measuring cup to compress it tightly. Freeze the crust for 15 minutes to firm up while preparing the next layer.
  2. In a small saucepan or microwave-safe container, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2 to 3 minutes. Stir gently until the chocolate is completely melted and the ganache is smooth and glossy. Pour the ganache over the chilled crust and spread it out evenly. Refrigerate for 15 to 20 minutes to allow it to set slightly.
  3. In a large bowl, beat together peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in whipped topping until light and fluffy. Spread this layer over the chilled ganache, smoothing it out with a spatula.
  4. In a medium bowl, whisk together instant pudding mix and cold milk until thickened (about 2 minutes). Fold in whipped topping to create a mousse-like texture. Carefully spread this layer over the peanut butter cheesecake layer.
  5. Spread remaining whipped topping evenly over the top of the dessert using a spatula to smooth its surface.
  6. Drizzle melted peanut butter across the top of the whipped layer. Sprinkle with mini chocolate chips, chopped peanuts, and any additional toppings such as crushed pretzels or peanut butter chips. Chill in refrigerator for at least 4 hours or overnight for best texture and flavor.

Nutrition

Find it online: https://allrecipesmeal.com/no-bake-peanut-butter-lasagna/