Description
Ingredients
Scale
- 1 package (about 14.4 oz) chocolate graham crackers
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 12 oz Cool Whip or whipped topping
- 1 cup mini chocolate chips
- 8–10 peanut butter cups, chopped
Instructions
- In a large bowl, mix together the softened cream cheese, creamy peanut butter, and powdered sugar until smooth and creamy.
- Fold in half of the whipped topping until well combined.
- In a separate bowl, combine the melted butter with the chocolate graham cracker crumbs until evenly moistened.
- Press half of the graham cracker mixture into the bottom of a 9×13-inch baking dish to form a crust.
- Spread half of the peanut butter mixture evenly over the crust.
- Sprinkle half of the mini chocolate chips and chopped peanut butter cups over the peanut butter layer.
- Repeat the layers: remaining graham cracker mixture, peanut butter mixture, and top with the remaining mini chocolate chips and chopped peanut butter cups.
- Cover and refrigerate for at least 4 hours or overnight to allow the layers to set.
- Before serving, top with the remaining whipped topping and garnish with additional mini chocolate chips and chopped peanut butter cups if desired.
Notes
- Ensure the cream cheese is fully softened before mixing to achieve a smooth consistency.
- Chilling the dessert overnight yields the best results, as it allows the layers to set firmly.
- Use a sharp knife to cut the lasagna into squares for a clean presentation.
- Prep Time: 20 minutes
- Cook Time: 0minutes
- Category: Dessert,
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
