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Peanut Butter Lasagna




Ingredients

CRUST 
  • 36 Oreo Cookies
  • 1/3 cup butter melted

PEANUT BUTTER LAYER
  • 8 oz cream cheese softened
  • 1 cup smooth peanut butter
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 1/2 cups whipped topping such as Cool Whip

CHOCOLATE LAYER
  • 2 boxes of instant chocolate pudding 4 servings size
  • 2 3/4 cups milk

TOPPING

  • whipped topping
  • 1 bag of Reese’s Mini Peanut Butter Cups
  • peanut butter chips
  • Chocolate Syrup optional
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Instructions

OREO CRUST
  1. In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.

PEANUT BUTTER LAYER
  1. With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
  2. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.

CHOCOLATE LAYER
  1. In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)
  2. Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
  3. Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.

NUTRITION INFORMATION

Calories: 471, Fat: 27g, Saturated Fat: 11g, Cholesterol: 38mg, Sodium: 424mg, Potassium: 345mg, Carbohydrates: 49g, Fiber: 2g, Sugar: 32g, Protein: 11g, Vitamin A: 545%, Calcium: 119%, Iron: 3.6%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)



This article and recipe adapted from this site

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