Layered desserts are my favorite. This one is the most incredible one: Chocolate Peanut Butter Lasagna is an easy no-bake layered dessert with a chocolate teddy graham crust, fluffy peanut butter cheesecake mousse, and rich chocolate fudge pudding layer, topped with whipped cream, melted peanut butter, and tons of peanut butter candies. A peanut butter lovers dream!
Ingredients
Crust:
2 ¼ cups chocolate Teddy Grahams crumbled
½ cup unsalted butter-melted
Peanut Butter Layer:
8 oz. brick-style cream cheese-room temperature (Low fat)
1 ¼ cup peanut butter 1 cup powdered sugar
1 teaspoon vanilla
2 cups Cool Whip-thawed (or homemade whipped cream whipped to very stiff peaks)*I used sugar free to cut down the carbs and cholesterol
Chocolate Pudding Layer:
2 x boxes of sugar free chocolate fudge instant pudding
2 ¾ cups unsweetened vanilla almond milk
Topping:
3 cups Cool Whip *see above
2–3 tablespoons peanut butter-melted
Reese’s Pieces
Reese’s cups-chopped
Peanut butter chips
Hershey’s special dark chocolate sauce
Instructions:
1 - To make the crust, stir together chocolate graham cracker crumbs and melted butter until all crumbs are evenly moistened. Press the mixture into the bottom of 9 x 13 glass dish. Pace in the freezer while making the filling.
2 - To make the peanut butter layer beat together softened cream cheese, vanilla and powdered sugar. Add peanut butter and mix well. Mix in 2 cups whipped cream. Spread over the crust. Place in the freezer while making the next layer.
3 - Whisk together chocolate pudding mix and milk. Spread over the peanut butter layer. Place in the freezer for 10 minutes.
4 - Spread whipped topping over the pudding layer. Drizzle with melted peanut butter and garnish with chopped Reese’s, Reese’s pieces candies, peanut butter chips, and Hershey’s chocolate sauce.
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