Chocolate Peanut Butter Lasagna
This chocolate peanut butter lasagna is a rich, no-bake dessert with creamy layers and a crunchy Oreo crust. Everyone loves this easy treat for parties, holidays, or any sweet craving!
Servings: 12 Servings
Calories: 499kcal
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 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
- 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: 499kcal | Carbohydrates: 50g | Protein: 11g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 32mg | Sodium: 464mg | Potassium: 348mg | Fiber: 2g | Sugar: 32g | Vitamin A: 757IU | Vitamin C: 0.02mg | Calcium: 157mg | Iron: 1mg