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Chocolate Peanut Butter Lasagna

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This Chocolate Peanut Butter Lasagna has layers of deliciousness!

The bottom is a layer of broken pretzels, then a layer of peanut putter followed by chocolate then Cool Whip.

It’s a frozen dessert that you’re sure to be obsessed with this summer!

For the bottom layer I broke up pretzel sticks and mixed them with honey. I baked it for 5 minutes then let it cool.

One of my personal favorite desserts is these Frozen Peanut Butter Cups. They’re a combination of PB2 powder and fat free Cool Whip and they are so good! They’re a delicious low point treat that’s only 1 point each.

That’s what I used for the peanut butter layer of this Chocolate Peanut Butter Lasagna.

I spread it over the pretzels then put it in the freezer for an hour.

The chocolate layer is sugar free chocolate pudding that I made with skim milk. I only used half of the pudding, I saved the other half to eat as a snack.

Once the peanut butter layer was frozen I spread across the chocolate pudding and put it back into the freezer.

And the final layer was plain Cool Whip. I put it back in the freezer until it was frozen.

Before serving I took it out of the freezer for a few minutes so it was easier to cut. If there are any leftovers you can put it in the fridge for later! It’s easier to cut when it’s frozen but it tastes better once it’s thawed some.

At only 4 points per serving (for blue, green and purple) it’s worth every point!

Chocolate Peanut Butter Lasagna

Yield: 9 servings (4 points per serving for blue, green and purple)

  • 3 oz. pretzel sticks
  • 2 teaspoons honey
  • 1 teaspoon water
  • 8 oz. fat free Cool Whip (thawed)
  • 4 tablespoons PB2 powder
  • 3 tablespoons water
  • 1 box sugar free instant chocolate pudding (1.4 oz.)
  • 2 cups skim milk
  1. Preheat oven to 350 degrees F.

  2. Place 3 oz. of pretzel sticks in a large zip up bag and use a meat mallet to break them into smaller pieces. Do not turn them into crumbs.

  3. Place the pretzel pieces in a medium bowl. In a small bowl add the 2 teaspoons honey and 1 teaspoon warm water. Mix together then add it to the pretzels. Stir together so the honey is on all of the pretzels.

  4. Spray an 8×8 baking pan with no-stick cooking spray, then add the pretzels. Spread the pretzels evenly across the pan. Bake for 5 minutes then let it cool.

  5. In a small mixing bowl add the PB2 powder and 3 tablespoons water. Stir together until smooth. Fold in 4 ounces of the Cool Whip and spread over the pretzels. Place in the freezer for 1 hour.

  6. Whisk together the chocolate pudding and skim milk. Spread half of the pudding over the peanut butter layer and put in the freezer for 1 hour. (I calculated the points using only half of the pudding)

  7. Spread the remaining Cool Whip over the pudding layer. Place in the freezer for 1 hour. (I let it sit out at room temperature for about 20 minutes before serving)

Here are some more WW friendly desserts:

Frozen Peanut Butter Cups

Strawberry Pretzel Dessert

Peanut Butter Pudding

Peanut Butter Cup Frozen Yogurt Bark

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Recipe Rating

Chocolate Cool Whip Cookies

Tuesday 30th of November 2021

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