Chocolate Peanut Butter Lasagna (Dream Bars)
A stunning four-layer no-bake dessert with a peanut butter cookie crust, silky chocolate pudding, whipped peanut butter cream cheese filling, and a fluffy Cool Whip topping loaded with chocolate chips, peanut butter chips, and crushed cookies. Rich, indulgent, and impossibly easy to make.
- Total Time2 hours 30 minutes
- Yield16 servings 1x
Ingredients
Units
Scale
Crust
- 16 oz package peanut butter sandwich cookies, crushed (reserve 8-9 cookies for topping)
- 8 tablespoons (1/2 cup) unsalted butter, melted
Chocolate Pudding Layer
- 1 1/2 cups milk (cold)
- 3.9 oz box instant chocolate pudding mix
Peanut Butter Cream Cheese Layer
- 4 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
Whipped Topping Layer
- 8 oz tub Cool Whip whipped topping
- 1/2 cup milk chocolate chips
- 1/2 cup peanut butter chips
- 6 cookies reserved peanut butter sandwich cookies, crushed
Instructions
- Bake the Cookie Crust: Preheat oven to 350°F. Lightly spray an 8×8-inch pan with nonstick cooking spray. Crush peanut butter sandwich cookies (reserving 8–9 for topping), combine with melted butter, and press firmly into the pan. Bake for 10 minutes and cool completely.
- Make the Chocolate Pudding Layer: Whisk together cold milk and instant chocolate pudding mix until thickened. Spread evenly over the cooled crust and refrigerate while preparing the next layer.
- Make the Peanut Butter Cream Cheese Layer: Beat softened cream cheese until smooth, about 1 minute. Add creamy peanut butter and mix until combined. Reduce speed, add powdered sugar, and mix until fully incorporated. Spread evenly over the chocolate pudding layer.
- Add the Whipped Topping: Spread the entire tub of Cool Whip over the peanut butter layer. Scatter milk chocolate chips and peanut butter chips evenly over the top, then sprinkle with the reserved crushed peanut butter cookies.
- Chill and Serve: Refrigerate for at least 2 hours until fully set. Cut into 2-inch squares and serve cold.
Notes
Use cold milk for the pudding layer — warm milk results in a thin, runny layer that won’t set properly. Let the crust cool completely before adding the pudding to avoid condensation and sogginess. Softened cream cheese is essential for a smooth peanut butter layer — leave it out at room temperature for at least 30 minutes. For cleanest cuts, run your knife under hot water between slices. Overnight chilling produces the best texture and firmest layers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 24
- Sodium: 260
- Saturated Fat: 9
- Protein: 5
