Chocolate Peanut Butter Lasagna is a no bake, light yet decadent dessert! Packed with flavor, you’ll watch this disappear in no time!
“That is an impressive looking dessert.,Yum..Yum..Yummy!!”
Yield: 24 Servings
Ingredients
FOR THE CRUST
24 Nutter Butter Cookies (or Oreos)
1/3 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 (small box size) Instant Chocolate Pudding Mix
2 1/2 cups cold milk (I used skim milk)
FOR THE TOPPING
8 oz Cool Whip, thawed
1/2 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 13×9 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. READ MORE
Source: shugarysweets.com
