Chocolate Peanut Butter Lasagna
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Chocolate Peanut Butter Lasagna
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Chocolate Peanut Butter Lasagna is a no bake, light yet decadent dessert! Packed with flavor, you'll watch this disappear in no time!
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Ingredients
FOR THE CRUST
- 24 Nutter Butter cookies or Oreos
- ⅓ cup unsalted butter melted
FOR THE PEANUT BUTTER LAYER
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz Cool Whip thawed
FOR THE CHOCOLATE LAYER
- 2 boxes instant chocolate pudding mix small box size
- 2 ½ cups cold milk I used skim milk
FOR THE TOPPING
- 8 oz Cool Whip thawed
- ½ cup mini chocolate chips
- 1 cup peanut butter chips
- 8 oz Mini peanut butter cups
Instructions
- For the crust layer, pulse cookies in a food processor until fine crumbs. Or use a ziploc bag and crush with a rolling pin!
- Add melted butter to the cookie crumbs and pour into the bottom of a 13x9 baking dish.
- Using the palm of your hand or the bottom of a cup, firmly press the crumbs into the bottom of the dish. Set aside.
- In a large bowl, beat softened cream cheese, peanut butter, and powdered sugar until smooth and creamy. Fold Cool Whip in cream cheese mixture until blended.
- Pour over crust. Using an offset spatula, spread the mixture evenly over the crust layer.
- In a large bowl add two packages of INSTANT chocolate pudding mix. Make sure you purchase the instant variety or this won't set up properly.
- Whisk in milk. You'll use less milk than the box says because you want this layer extra thick and fudgy.
- Once the pudding mix is well blended, spread the pudding over cheesecake layer.
- Add remaining Cool Whip to the top of the peanut butter lasagna. Sprinkle with more mini chocolate chips, peanut butter chips, and mini peanut butter cups. Refrigerate for 3 hours or overnight.
- Slice and serve. Store in refrigerator for up to 5 days. ENJOY.
Notes
- Soften the cream cheese so it’s easy to incorporate into the peanut butter layer. If it’s still cold, the mixture will have little lumps of white cream cheese in it.
- Use a food processor to crush the cookies quickly and uniformly. A rolling pin and plastic bag also work if you don’t want to haul out the food processor.
- I like to refrigerate this dessert for at least 3 hours before serving so all of the layers have time to set properly. You can also make it a day in advance and store it in the refrigerator until you’re ready to serve.
- Use INSTANT pudding mix, not the cook and serve variety. And don't follow the directions on the package—you need to use less milk to get a thicker consistency.
- See blog post for more recipe tips and tricks.
Nutrition Information
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Serving
1slice
Calories
472kcal
(24%)
Carbohydrates
47g
(16%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
11g
Cholesterol
55mg
(18%)
Sodium
263mg
(11%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 472kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 55mg | 18% |
| Sodium | 263mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
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