An Amish neighbor introduced me to this, and I’ve been making it ever since.

This 5-ingredient Amish Chocolate Peanut Butter Lasagna is a streamlined, modern nod to the layered “dessert salads” you’ll still find at church potlucks and community suppers across the Midwest. Amish and Mennonite cooks have long been masters of pantry-friendly, crowd-pleasing sweets—think simple ingredients, generous portions, and plenty of comfort. This version keeps that spirit but pares things down to just five components: a cookie crust, a creamy peanut butter layer, a chocolate pudding layer, and a fluffy topping. It’s ideal when you need something make-ahead, no-bake, and guaranteed to disappear from the dessert table without a trace.

Serve this chocolate peanut butter lasagna well-chilled, cut into neat squares with a thin, sharp knife. Because it’s rich and sweet, it pairs nicely with lighter, simpler sides: a big bowl of fresh berries, sliced bananas, or a citrus fruit salad helps balance the intensity. If you’re serving it after a hearty casserole or pot roast, keep the rest of the dessert spread minimal—perhaps just coffee, unsweetened iced tea, or hot herbal tea to cut through the richness. For a more elaborate dessert bar, you can offer a contrasting option like a tangy lemon bar or a simple shortbread cookie so guests can mix and match textures and flavors.

Servings: 12

1 (14.3 oz) package chocolate sandwich cookies (about 36 cookies), finely crushed

Prepare the crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies and melted butter. Stir until the crumbs are evenly moistened and resemble wet sand.

Form the crust: Press the cookie mixture firmly and evenly into the bottom of a 9×13-inch baking dish. Use the bottom of a measuring cup or glass to compact it well so it holds together. Refrigerate while you prepare the filling layers.

Make the peanut butter layer: In a mixing bowl, beat the peanut butter and softened cream cheese together until smooth and creamy, scraping down the sides as needed.

Lighten the filling: Gently fold in half of the whipped topping (about 4 oz) until no streaks remain. This should give you a fluffy, mousse-like peanut butter layer.

Spread the peanut butter layer: Spoon the peanut butter mixture over the chilled crust and spread it evenly to the edges. Return the dish to the refrigerator while you make the pudding.

Prepare the chocolate pudding: In a large bowl, whisk together the instant chocolate pudding mixes and cold milk for 2–3 minutes, until the mixture thickens and holds soft ribbons when you lift the whisk.

Add the pudding layer: Pour or spoon the chocolate pudding over the peanut butter layer, smoothing the top with an offset spatula or the back of a spoon. Chill for at least 10–15 minutes to help it set slightly.

Top with whipped topping: Gently spread the remaining whipped topping over the chocolate pudding, taking care not to disturb the layer beneath it.