FBD

Chocolate Peanut Butter Lasagna

AmericanVegetarianEasy30 minBy Northstar

Ingredients

Servings
14
  • 2 0.3 cup chocolate graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 8 oz brick-style cream cheese, room temperature
  • 1 0.3 cup peanut butter (not natural/runny)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup Cool Whip, thawed (for peanut butter layer)
  • 7 0.8 oz chocolate instant pudding mix (two 3.9 oz boxes)
  • 2 0.8 cup whole milk
  • 3 cup Cool Whip (for topping)
  • 2 0.5 tbsp peanut butter, melted (for drizzle)
  • 0 for garnish Reese's Pieces and chopped Reese's cups

Instructions

  1. 1

    Make crust: combine chocolate graham cracker crumbs and melted butter. Press into bottom of a 9x13 dish. Freeze while making filling.

  2. 2

    Make peanut butter layer: beat cream cheese, vanilla, and powdered sugar until smooth. Add peanut butter; mix well. Fold in 2 cups Cool Whip. Spread over crust. Freeze while making next layer.

  3. 3

    Make pudding layer: whisk chocolate pudding mix with milk. Spread over peanut butter layer. Freeze 10 minutes.

  4. 4

    Spread whipped topping over pudding layer. Drizzle with melted peanut butter. Garnish with Reese's Pieces and chopped Reese's cups.

  5. 5

    Refrigerate until ready to serve.

Tags

american