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.
- 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
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.
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.
Sodium: 504mgCalcium: 146mgVitamin C: 1mgVitamin A: 757IUSugar: 33gFiber: 2gPotassium: 335mgCholesterol: 33mgCalories: 500kcalMonounsaturated Fat: 12gPolyunsaturated Fat: 6gSaturated Fat: 10gFat: 30gProtein: 11gCarbohydrates: 51gIron: 1mg