Chocolate Peanut Butter Lasagna
Chocolate peanut butter lasagna is a creamy, layered dessert with delicious mousse-like filling and two types of pudding, that is an instant crowd favorite.
Servings: 12
Calories: 531kcal
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, divided in half
- 1 cup powdered sugar
- 3.4 ounces instant vanilla pudding (1 packet)
- 3.4 ounces instant chocolate pudding (1 packet)
- 3 cups milk
- grated chocolate, for garnish
- crushed peanuts, for garnish
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 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.
Video
Notes
- The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
- 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.
- Be sure to allow layers to cool where indicated.
Nutrition
Calories: 531kcal | Carbohydrates: 50g | Protein: 11g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 27mg | Sodium: 462mg | Potassium: 330mg | Fiber: 2g | Sugar: 36g | Vitamin A: 719IU | Vitamin C: 0.02mg | Calcium: 139mg | Iron: 1mg
