Dessertsbeyondfrosting4.7
Chocolate Peanut Butter Cup Lasagna
This Chocolate Peanut Butter Cup Lasagna is loaded with Reese’s Peanut Butter Cups and packed with layers of chocolate and peanut butter cheesecake.
👥 16 Servings⏱️ Prep & Cook: 2h 35m⏳ Prep: 2h 35m👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- microwave
- pan
- spatula
📝 Preparation Steps
1
Allow Cool Whip to thaw to room temperature.
Cool Whip8oz(8oz) Cream cheese1 pkg
2
In a medium sized bowl, combine chocolate pudding and milk, whisking until pudding mix is dissolved. Refrigerate ⏱️ 5-10 minutes until pudding is firm.
3
Allow cream cheese to soften to room temperature or microwave for ⏱️ 15 seconds. Don’t forget to remove the wrapper! Beat cream cheese on medium-high speed until light and fluffy. Scrap down the sides of the bowl.
4
Add peanut butter and beat into cream cheese.
5
Lastly, add heavy whipping cream and vanilla extract to cream cheese mixture. Start at a low speed until the heavy cream is incorporated and then increase speed to medium high. Whip for ⏱️ 2-3 minutes until smooth.
(8oz) Cream cheese1 pkgHeavy whipping cream2 tbspVanilla extract1 tsp
6
Chop Reese’s Peanut Butter Cups into small pieces.
7
To build the lasagna, lay a piece of parchment paper on the bottom of a 9-inch by 13-inch pan. Lay out the chocolate graham crackers to cover the bottom of the pan. For one edge, you will need to break the graham crackers apart.
8
Use an offset spatula and spread a layer of the peanut butter mixture over the graham crackers. You will need to use your fingers to hold the crackers together until you get this layer down.
9
Finish the layer by spreading half the chocolate pudding on top. Spread evenly. Sprinkle with peanut butter cups and gently press into the pudding layer.
10
Continue to build the next layer with graham crackers. Spread another layer of peanut butter sauce followed by remaining chocolate pudding. Sprinkle with Reese’s peanut butter cups pieces and gently press into the pudding mix.
11
Finish it off with the top layer of chocolate graham crackers. Spread Cool Whip on top of the graham crackers.
Cool Whip8oz(8oz) Cream cheese1 pkg
12
Sprinkle the top with remaining Reese’s Peanut Butter Cup pieces. Now time for the Drizzle. Heat a jar of hot fudge sauce for ⏱️ 30-60 seconds into the microwave until smooth. Drizzle sauce over the top of the Cool Whip.
(8oz) Cream cheese1 pkgHot Fudge Sauce (2-3 tbsp)Cool Whip8oz
13
For the peanut butter, put in a microwave-safe dish. Microwave for ⏱️ 30-45 seconds. Drizzle over the Cool Whip.
Cool Whip8oz(8oz) Cream cheese1 pkg
14
Refrigerate for at least ⏱️ 2 hours before serving. Cake must stay refrigerated and can be prepared a day in advance.
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