Peanut Butter Lasagna

Total Time Prep: 20 min. + chilling

Yield 16 servings

This peanut butter lasagna recipe features rich chocolate and peanut butter layers for a part-crunchy, part-creamy dessert that'll perk up any chocolate and peanut butter lover's taste buds.

Ingredients

20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup 2% milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining 1/2 cup confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Nutrition Facts

1 piece: 365 calories, 20g fat (11g saturated fat), 20mg cholesterol, 273mg sodium, 39g carbohydrate (33g sugars, 1g fiber), 5g protein.

The desserts of my dreams have both chocolate and peanut butter. So when I came up with this rich dessert, it quickly became my all-time favorite. —Debbie Price, La Rue, Ohio

Recipe Creator