Chocolate Peanut Butter Lasagna Recipe 425
NO-BAKE CHOCOLATE PEANUT BUTTER LASAGNA
I used almonds and almond butter, and I even used almond milk and some oat milk when I ran out. This is very rich, but it's also good. Recipe courtesy of snappygourmet.com.
Provided by AmyZoe
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Place half of chocolate chips and 1/4 cup of milk in small bowl.
- Cover and microwave on high for 30 seconds. Stir until smooth, and set aside to cool.
- Place 1/3 of graham crackers into a single layer in the bottom of a deep 13x9 inch baking dish.
- Prepare peanut butter layer. Place 8 ounces cream cheese in large mixing bowl.
- Beat with electric mixer on medium speed until smooth. Beat in vanilla instant pudding mix and peanut butter until smooth.
- Very slowly add in 1 3/4 cups of milk while beating until well mixed and smooth. Spread mixture on top of graham crackers in baking dish.
- Place another 1/3 of graham crackers into a single layer on top of peanut butter filling.
- Prepare chocolate filling. Place remaining 8 ounces cream cheese in large mixing bowl. Beat with electric mixer on medium speed until smooth. Slowly beat in chocolate pudding mix, cooled chocolate sauce, and remaining 1 1/2 cups milk until smooth.
- Spread mixture on top of graham crackers in baking dish.
- Place remaining 1/3 of graham crackers into a single layer on top of chocolate layer.
- Spread whipped topping on top of graham crackers.
- Sprinkle remaining chocolate chips and then peanuts on top of whipped topping.
- Cover and refrigerate chocolate lasagna for at least 4 to 6 hours or overnight before serving.
Nutrition Facts : Calories 298.6, Fat 23.8, SaturatedFat 10.6, Cholesterol 37.2, Sodium 175.1, Carbohydrate 18.1, Fiber 2, Sugar 12.2, Protein 7.7
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