Chocolate Peanut Butter Lasagna
This velvety smooth chocolate peanut butter lasagna is a delicious combination of sweet and salty, nestled in a crunchy, peanuty crust.
Ingredients
- 1 cup crushed dry roasted peanuts
- 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 packet of 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 9×13 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 remaining 8 ounces of Cool Whip over the third layer. Sprinkle with grated chocolate and crushed peanuts.
- Refrigerate at least 4 to 6 hours or overnight.
Notes
Note: The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
Note: 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.
Note: Be sure to allow layers to cool where indicated.