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peanut butter lasagna

Peanut Butter Lasagna

Linda Appiah
If you want a delicious dessert to wow your guests or friends, then this peanut butter lasagna dessert which tastes like peanut butter ice cream is for you.
Prep Time 20 mins
chilling time 3 hrs
Total Time 3 hrs 20 mins
Course Dessert
Cuisine American
Servings 24
Calories 407 kcal

Ingredients
  

  • Cookie Crust
  • 35 pieces Oreo cookies (filling removed)
  • 6 tablespoons melted butter
  • cup (50g) semi-sweet chocolate
  • Peanut butter filling
  • 8 ounces (226g) cream cheese
  • 11/4 cups (313g) creamy peanut butter
  • cup (35g) powdered sugar
  • 2 cups (480ml/ g) heavy whipping cream plus 1 cup (240ml) for topping
  • Chocolate Pudding filling
  • 2 boxes (42g) each of instant white chocolate pudding mix
  • 2 ¾ cups (650ml) milk 650ml milk
  • Toppings
  • Peanut butter ganache
  • cup (50g) semi-sweet chocolate
  • 2 tablespoon creamy peanut butter
  • ½ cup (120ml) cream
  • 1 bag Reese mini-Peanut butter cups.
  • `

Instructions
 

  • No bake Cookie Crust:
  • Place the Oreo cookie wafers into the food processer. Process until the cookies are finely grounded. Melt the chocolate and butter in the microwave for 15 seconds internal. Add the melted chocolate mixture to the cookies and process until smooth.
  • Press the cookie crumbs evenly into 9 * 13-inch pan or glass dish. Place in the freezer to firm up while making the filling.
  • Peanut Butter Filling
  • In a bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, combine the peanut butter, sugar, cream cheese, and vanilla extract. Beat on a medium speed until well blended.
  • In a separate bowl, using a whisk or electric mixer whip the cream until stiff peaks form. Fold 2/3 whipped cream into the peanut butter mixture and spread onto the cookie crust. Chill in the freezer while making the pudding layer.
  • Chocolate Pudding Layer
  • In another bowl, mix milk and pudding mix until smooth and thick. Spread the pudding onto the peanut butter filling and chill in the freezer for about 10 minutes to firm up.
  • Topping
  • Spread the remaining whipping cream onto the pudding layer and chill for about 2- 3 hours. When ready to serve, melt chocolate, cream, and peanut butter together and drizzle on top of the lasagna. Add Reese pieces and serve.

Nutrition

Serving: 1gCalories: 407kcal
Keyword peanut butter lasagna
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