Peanut Butter Lasagna
Peanut Butter Lasagna is a rich, indulgent dessert that layers creamy peanut butter, sweet vanilla pudding, and whipped topping between sheets of graham crackers.
Equipment
- Mixing Bowl
- 9x13-inch Baking Dish
- Hand Mixer
Ingredients
Ingredients
- 1.5 cups Creamy Peanut Butter The star of the dessert, adds a rich and nutty flavor.
- 1 cup Powdered Sugar Helps balance the flavors and adds to the creamy texture.
- 8 ounces Cream Cheese Adds a rich and smooth base.
- 2 cups Whole Milk Provides the perfect consistency for the pudding layer.
- 1 package (3.4 ounces) Instant Vanilla Pudding Mix Thickens the milk and creates a deliciously sweet layer.
- 12 ounces Whipped Topping Adds a creamy texture and lightens the overall dessert.
- 1 box (14.4 ounces) Graham Crackers Serves as the base for the layers.
- Chocolate Shavings or Crushed Peanuts Optional toppings for added texture and visual appeal.
Instructions
- In a large mixing bowl, combine the creamy peanut butter and powdered sugar. Blend until smooth and creamy.
- Add the cream cheese to the peanut butter mixture and mix until fully combined.
- In a separate bowl, whisk together the milk and instant vanilla pudding mix for about two minutes until thickened.
- Gently fold the whipped topping into the pudding mixture until fully incorporated.
- Assemble the lasagna by layering graham crackers at the bottom of a 9x13-inch baking dish.
- Spread half of the peanut butter mixture over the graham cracker layer.
- Add half of the pudding mixture on top of the peanut butter layer.
- Repeat the layers with another layer of graham crackers, remaining peanut butter mixture, and remaining pudding mixture.
- Add a final layer of graham crackers on top if desired. Cover and refrigerate for at least 4 hours or overnight.
- Optionally top with chocolate shavings or crushed peanuts before serving. Cut into squares and serve chilled.
Notes
Peanut Butter Lasagna can be made ahead of time and stored in the refrigerator for up to 3-4 days.