Chocolate Peanut Butter Lasagna Recipe 425 Food

NO-BAKE CHOCOLATE PEANUT BUTTER LASAGNA

Steps:

• 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 13x9 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.

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

CHOCOLATE LASAGNA

Steps:

• Preheat oven to 425 degrees with the rack in the upper third of the oven.
• Combine the flour, cocoa, and salt in a bowl and make a well in the center.
• Add the eggs and oil in the center of the well and mix with a fork to form a thick dough.
• Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.
• Wrap in plastic wrap and let rest for half an hour.
• Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11 inch strips.
• Cook two strips at a time in boiling salted water.
• Cook just 20 seconds after the water returns to a boil.
• Plunge the noodles into cold water to stop the cooking.
• When cooled, place on towels in a single layer to drain.
• Combine all filling ingredients (except chocolate) and mix until smooth.
• To assemble: generously butter an 8 x 11 x 2 inch pan.
• Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.
• Bake for 20-25 minutes until the top is lightly colored.
• Let the lasagna stand for 10 minutes to solidify, then serve warm.

CHOCOLATE PEANUT BUTTER LASAGNA RECIPE

Steps:

• Measure out 1/4 cup Oreo cookie crumbs and set aside.
• Combine remaining cookie crumbs with butter and mix together. Press crumbs into the bottom of a 9x13" pan.
• In a mixing bowl, beat together cream cheese, sugar, and 2 Tablespoons of cold milk until thoroughly mixed together. Add in 1-1/4 cups Cool Whip and mix well.
• Spread cream cheese mixture over Oreo crust in the pan. Stick in the fridge while you prepare the next layer (you could even stick it in the freezer if you want).
• In another mixing bowl, mix together pudding mixes and remaining 3 cups of milk for about 2 minutes. Add in peanut butter, mix well. Spread peanut butter mixture over cream cheese mixture in the pan.
• Let dessert stand for about 5 minutes to let the pudding thicken.
• Spread remaining Cool Whip over the top and sprinkle with remaining Oreo cookie crumbs. Let chill in the fridge for about 4 hours or until the dessert firms up.