Chocolate Peanut Butter Lasagna
Chocolate peanut butter lasagna is a luscious layered dessert made with a delicious mousse-like peanut butter filling, chocolate pudding, and Cool Whip.
Ingredients
- 1 cup dry roasted peanuts, crushed
- 1 cup flour
- ½ cup margarine, melted
- ½ cup peanut butter
- 8 ounces cream cheese
- 16 ounces cool whip
- 1 cup powdered sugar
- 3.4 ounces instant vanilla pudding, 1 packet
- 3.4 ounces instant chocolate pudding, 1 packet
- 3 cups milk
Instructions
- Preheat oven to 350°F.
- With a fork, mix crushed dry roasted peanuts with flour and margarine.
- Press into the bottom of a 9x13 pan. Bake for 15 to 20 minutes and then let cool.
- Mix peanut butter, cream cheese, 8 ounces cool whip and powdered sugar together. Spread over cooled crust.
- Mix instant vanilla pudding and instant chocolate pudding together with cold milk and stir until thickened. Spread on top of the second layer.
- Spread the remaining 8 ounces of Cool Whip over the third layer. Sprinkle with grated chocolate and crushed peanuts.
- Refrigerate for at least 4 to 6 hours or overnight.
Notes
- Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese-peanut butter layer.
- The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
- Be sure to allow layers to cool where indicated.