No-Bake Peanut Butter Lasagna (Recipe for Printing)

Layers of creamy peanut butter, chocolate, and whipped topping on a graham cracker crust. Chill for pure delight.

# What You Need:

→ Crust

01 - 2 cups crushed graham crackers or Nutter Butter cookies
02 - 1/2 cup unsalted butter, melted

→ Chocolate Ganache

03 - 1 1/2 cups semi-sweet chocolate chips
04 - 1/2 cup heavy cream

→ Peanut Butter Cheesecake Layer

05 - 1 cup creamy peanut butter
06 - 8 ounces cream cheese, softened
07 - 1 cup powdered sugar
08 - 1 teaspoon vanilla extract
09 - 1 1/2 cups whipped topping

→ Chocolate Mousse Layer

10 - 1 (3.9 ounce) box instant chocolate pudding mix
11 - 1 3/4 cups cold whole milk
12 - 1 cup whipped topping

→ Topping

13 - 2 cups whipped topping
14 - 1/3 cup creamy peanut butter, melted
15 - Optional: crushed pretzels
16 - Optional: peanut butter chips
17 - Optional: mini chocolate chips
18 - Optional: chopped peanuts

# How to Make It:

01 - In a mixing bowl, combine crushed graham crackers or Nutter Butter cookies with melted unsalted butter and mix until evenly coated. Firmly press the mixture into the base of a 9x13-inch baking dish, ensuring an even layer using the flat bottom of a glass or measuring cup. Transfer the crust to the freezer and chill for 15 minutes to set.
02 - Heat heavy cream in a small saucepan until just simmering. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Allow to sit for 2 to 3 minutes, then gently stir until the chocolate is fully melted and smooth. Evenly pour the ganache over the chilled crust. Refrigerate for 15 to 20 minutes to slightly set the ganache.
03 - In a large mixing bowl, beat together creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and uniform. Gently fold in the whipped topping to create a light and fluffy texture. Spread this layer evenly over the set ganache.
04 - In a medium bowl, whisk the instant chocolate pudding mix with cold milk for about 2 minutes or until thickened. Incorporate the whipped topping until the mixture attains a mousse-like consistency. Carefully spread this chocolate mousse over the peanut butter cheesecake layer.
05 - Spread the remaining whipped topping across the entire surface to form a smooth top layer.
06 - Drizzle melted peanut butter over the whipped topping and garnish with optional toppings such as mini chocolate chips, chopped peanuts, crushed pretzels, or peanut butter chips. Refrigerate for a minimum of 4 hours, or preferably overnight, to ensure proper set and optimal flavor.

# Extra Tips:

01 - For best results, allow the dessert to chill overnight for a firmer texture and enhanced flavor development.

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