No-Bake Chocolate Peanut Butter Lasagna

READY IN: 30mins

INGREDIENTS

  • 12ouncesmini chocolate chips, divided
  • 3 12 cupsmilk, divided
  • 14ounceschocolate graham crackers
  • 16ouncescream cheese, at room temperature divided
  • 34 ounceinstant vanilla pudding
  • 1cupsmooth peanut butter
  • 34 ounceinstant chocolate pudding mix
  • 12ounceswhipped topping
  • 1cuppeanuts, chopped
  • NUTRITION INFO

    Serving Size: 1 (102) g

    Servings Per Recipe:24

    Calories: 298.6

    Calories from Fat 214 g 72 %

    Total Fat 23.8 g 36 %

    Saturated Fat 10.6 g 53 %

    Cholesterol 37.2 mg 12 %

    Sodium 175.1 mg 7 %

    Total Carbohydrate18.1 g 6 %

    Dietary Fiber 2 g 8 %

    Sugars 12.2 g 48 %

    Protein 7.7 g 15 %

    DIRECTIONS

  • 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 13×9 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.
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