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Chocolate Peanut Butter Cup Lasagna

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This dreamy Chocolate Peanut Butter Cup Lasagna is loaded with Reese’s Peanut Butter Cups and packed with layers of chocolate and peanut butter cheesecake.

A serving of Chocolate Peanut Butter Cup Lasagna on a mini cake stand

Would you believe me if I told you I made this recipe last year and I’ve been holding it hostage until just the right time? The time is now. This week I’ve got three recipes that are all peanut butter and chocolate.

A square of Chocolate Peanut Butter Cup lasagna with a bite removed on a mini cake stand

Since it is peanut butter and chocolate week here on Beyond Frosting, I thought we would just get right to the point.

This Peanut Butter Chocolate Lasagna is a layered icebox cake. You are going to have to tell me which layer is your favorite. Is it the chocolate graham crackers? The chocolate pudding? The  peanut butter cheesecake? Or is it the peanut butter cups? Perhaps the topping is the best part- Cool Whip, Peanut Butter Cups and a drizzle of chocolate and more peanut butter. Did I mention this dessert has peanut butter?

A serving of Chocolate Peanut Butter Cup lasagna on a mini cake stand

It’s not my first go around with dessert lasagna. I feel as though they are kinda “my thing”. I’ve done several:
Apple Pie Lasagna
Pumpkin Pie Lasagna
Chocolate Peppermint Lasagna 
S’mores Lasagna
Strawberry Brownie Brittle 

Dessert lasagnas are basically a no-bake dessert that is pre-assembled and refrigerated until served. I just so happen to love them most when there are layers and layers of the good stuff.

A square of Chocolate Peanut Butter Cup Lasagna on a mini cake stand

For this recipe you need your “noodles” which can be regular or chocolate graham crackers. Sometimes I have a hard time finding the chocolate ones. For this recipe, there are three layers of graham crackers, so you will need about a box and a half of graham crackers.

A bite of Chocolate Peanut Butter Cup Lasagna on a fork in front of a serving of lasagna on a cake stand

There is a little bit of prep involved before you can assemble the dessert, but it’s easy, so stick with me. You need to plan ahead and thaw your Cool Whip. I am horrible at this part. Usually I decide on an idea last minute and I get all excited, then realize I have to thaw a Cool Whip. Talk about a buzz kill. Sometimes I will assemble the lasagna and then add the Cool Whip once it has thawed.

You also need to make some instant pudding and let it set for 10 minutes or so. What did we do before the times of instant pudding? I couldn’t tell you because I’m quite sure I wasn’t alive back then.

Overhead view of a square of Chocolate Peanut Butter Cup Lasagna on a mini cake stand

I think the lasagnas are so pretty because you can see how many layers you have! If you allow the time for the ingredients to set, the graham crackers will soften so they are very easy to cut through and you can serve up a beautiful slice that will surely impress your friends!

A square of Chocolate Peanut Butter Cup Lasagna on a mini cake stand

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Chocolate Peanut Butter Cup Lasagna

  • Author: Julianne Dell
  • Prep Time: 2 hours 35 mins
  • Total Time: 2 hours 35 minutes
  • Yield: 16-20 Servings


This Chocolate Peanut Butter Cup Lasagna is loaded with Reese’s Peanut Butter Cups and packed with layers of chocolate and peanut butter cheesecake.


  • 8oz Cool Whip
  • 1 pk Instant Dark chocolate pudding (3.4oz)
  • 1 ¾ C Milk
  • 1 pkg (8oz) Cream cheese
  • ¾ C Creamy peanut butter
  • 2 tbsp Heavy whipping cream
  • 1 tsp Vanilla extract
  • 2 boxes Chocolate Graham Crackers
  • 1518 Reese’s Peanut Butter Cups
  • Hot Fudge Sauce (2-3 tbsp)
  • 2 tbsp Creamy Peanut Butter


  1. Allow Cool Whip to thaw to room temperature.
  2. In a medium sized bowl, combine chocolate pudding and milk, whisking until pudding mix is dissolved. Refrigerate 5-10 minutes until pudding is firm.
  3. Allow cream cheese to soften to room temperature or microwave for 15 seconds. Don’t forget to remove the wrapper! Beat cream cheese on medium-high speed until light and fluffy. Scrap down the sides of the bowl.
  4. Add peanut butter and beat into cream cheese.
  5. Lastly, add heavy whipping cream and vanilla extract to cream cheese mixture. Start at a low speed until the heavy cream is incorporated and then increase speed to medium high. Whip for 2-3 minutes until smooth.
  6. Chop Reese’s Peanut Butter Cups into small pieces.
  7. To build the lasagna, lay a piece of parchment paper on the bottom of a 9-inch by 13-inch pan. Lay out the chocolate graham crackers to cover the bottom of the pan. For one edge, you will need to break the graham crackers apart.
  8. Use an offset spatula and spread a layer of the peanut butter mixture over the graham crackers. You will need to use your fingers to hold the crackers together until you get this layer down.
  9. Finish the layer by spreading half the chocolate pudding on top. Spread evenly. Sprinkle with peanut butter cups and gently press into the pudding layer.
  10. Continue to build the next layer with graham crackers. Spread another layer of peanut butter sauce followed by remaining chocolate pudding. Sprinkle with Reese’s peanut butter cups pieces and gently press into the pudding mix.
  11. Finish it off with the top layer of chocolate graham crackers. Spread Cool Whip on top of the graham crackers.
  12. Sprinkle the top with remaining Reese’s Peanut Butter Cup pieces. Now time for the Drizzle. Heat a jar of hot fudge sauce for 30-60 seconds into the microwave until smooth. Drizzle sauce over the top of the Cool Whip.
  13. For the peanut butter, put in a microwave-safe dish. Microwave for 30-45 seconds. Drizzle over the Cool Whip.
  14. Refrigerate for at least 2 hours before serving. Cake must stay refrigerated and can be prepared a day in advance.


One thing that can be helpful to drizzle the hot fudge and peanut butter sauce is to pour it in a piping bag or Ziploc bag, and just cut the tip off.

I suggest to refrigerate this recipe for at least 2 hours before serving to allow the ingredients to set and flavors to merge together.

More from Beyond Frosting:

 Ultimate Reese’s Peanut Butter Cup Cheesecake

S’mores Lasagna

Reese’s Peanut Butter Cup Frosting

Chocolate Peanut Butter Recipes from my friends:

No-Bake Peanut Butter Eclair Cake from Shugary Sweets

Peanut Butter Chocolate Mousse Cake from Life Love and Sugar

Peanut Butter Cup Cheesecake from Inside Bru Crew Life

Leave a Comment

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52 Responses
  1. Shan

    I didn’t realize when I started making the cream cheese mixture that it didn’t call for sugar. 🤔 I doubled the cream cheese layer because we LOVE anything cream cheese. I’m glad I did because the pudding layers were SUPER thin. Here are a couple of suggestions:
    Add at least 1/4 cup of sugar to cream cheese layer
    After you spread the cream cheese PB layer, place it in the freezer for about 10 minutes. This will firm it up so that the pudding layer doesn’t easily mix into it.

    Overall it was pretty good!

  2. Staci

    I have a question, I hope I haven’t missed the answer in the post somewhere (I did double check…not that it means anything lol) What size pan do you suggest using for this recipe?

      1. Lisa Burrows

        In April of 2015 you said to use a 9X13 pan and here July 2017 you say to use a 9 inch square pan. Please clarify which one to use with this recipe. Thanks

  3. Louisa

    Does it slice up clean as the pictures show? I was thinking about making this as a graduation dessert for a friend so I would like to know. What puzzles me is that you leave the chocolate graham crackers whole of do you crumble them? And why the parchment and lining of pan? Hope you respond to my questions and thanks for sharing.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Louisa- Use a sharp, serrated knife and clean it after each cut. This will help to ensure a nice clean cut. Be very deliberate with your movements and it should be no problem :). If you leave the graham crackers whole, it helps support the structure of the lasagna. The parchment paper on the bottom of the pan help you more easily remove from the pan. I use a flat spatula and get underneath the bottom cracker to lift up. The parchment paper is optional, but I have always had more success with it.

  4. arla

    I read the recipe like 6 times and I can’t seem to find what you do with the whipping cream after you beat out with the vanilla! Help!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Arla, there is noting you need to do. The whipping cream adds texture and a smoother taste to the filling. It also will help incorporate the air into the filling when you are beating it.

      1. Kennedy

        what the recipe doesn’t say is what do you mix the whipped cre.a, with? The PB cream cheese mixture (I assume) or the pudding… Doesn’t say, just says to whip the cream?

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Kennedy, in step 5, you add the heavy cream and vanilla to the cream cheese mixture. Beat until well incorporated.

  5. Hayley @ The Domestic Rebel

    I LOVE your dessert lasagnas! They’re so fun and unique, and this peanut butter cup version is on-point, giiiirl. How come you didn’t pack this with you to Orlando!? 😉

  6. Jocelyn @BruCrew Life

    Holy yum!!! I think this might be my favorite one so far…not that I’m partial to chocolate and peanut butter stuff 😉 And I can’t believe you have been holding this for a year!!!! I would want to post it like the next day after tasting it!!!

  7. Megan - The Emotional Baker

    Can you believe I’ve never made a sweet lasagna?!? This looks so decadent! Awesome Julianne 🙂

  8. Allie | Baking a Moment

    Wow this is a killer dessert Julianne! So creative to make a dessert lasagna. There is so much going on here and it’s all seriously delicious!

  9. Erin @ The Spiffy Cookie

    Yes I love dessert lasagnas! I have made Reeze’s and s’mores versions as well as a speculoos/pimpkin one last fall. So dangerously good. I like that yours has pudding in it.

  10. Danae @ Recipe Runner

    Dessert lasagna is the best! You totally nailed it with this chocolate peanut butter version. I wish I could just dive right in with a spoon, no need to get a plate, I won’t be sharing! 😉

  11. Kristen @ A Mind Full Mom

    Hello perfection. How can you ever have too much chocolate and peanut butter! NEVER for me!

  12. Renee@Two in the Kitchen

    Julianne, I absolutely love cool and creamy desserts like this! Especially when peanut butter is involved!! Pinned. 🙂

  13. Annie @Maebells

    Wow!! What a dish! This looks amazing, I could totally use a slice right now! Or maybe two! 🙂

  14. Jocelyn (Grandbaby cakes)

    OMG you made this last year and are just now sharing it with us? I feel tricked but also thrilled!

  15. Gayle @ Pumpkin 'N Spice

    Dessert lasagnas are pretty much the best ever! This chocolate and peanut butter combo looks amazing! I could totally go for this for breakfast right about now!

  16. Mir

    I love your lasagnas, Julianne! And this is my favorite of all time, it being PB cup and all. I love how evenly it cuts, too! You must have a killer knife there, girlfriend.

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