Chocolate Peanut Butter Lasagna Food
PEANUT BUTTER 'LASAGNA'
Sweeten your day with a slice of our Peanut Butter 'Lasagna'! This Peanut Butter 'Lasagna' features a classically delicious flavor combination made delectably creamy and lusciously smooth with chocolate sandwich cookies, peanut butter, cream cheese, pudding and COOL WHIP.
Provided by My Food and Family
Categories Home
Time 4h40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Reserve 1/4 cup cookie crumbs for later use. Combine remaining cookie crumbs with butter; press onto bottom of 13x9-inch dish. Refrigerate 10 min.
- Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
- Beat pudding mixes and remaining milk in separate bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened.
- Spread remaining COOL WHIP over dessert; sprinkle with reserved cookie crumbs. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.6816 g, Sugar 0 g, Protein 3 g
CHOCOLATE LASAGNA
I've made this a few times and it a great dessert. Change the flavors of ice cream if you wish-I do. It is a bit of work, and I've included the chilling time with prep time. The original post came from Cookin'Mom.
Provided by Diana Adcock
Categories Dessert
Time 12h10m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Line 2 rectangular pans, 13x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
- Melt chocolate chips and the 2 T. shortening in a 1 quart saucepan over low heat, stirring frequently, until melted.
- Divide the melted chocolate evenly between the 2 pans and spread into thin, even layers.
- Freeze for 10 to 15 minutes.
- Remove the foil sheets of chocolate from the pan and return to the freezer.
- Prepare pans with foil again.
- Melt the white baking chips with the 2 T. shortening over low heat, stirring frequently, until melted.
- Divide melted mixture evenly between the 2 pans and freeze for 10 to 15 minutes.
- Remove the foil sheets from pan and return to freezer.
- Line 1 rectangular pan, 13x9x2 inches, with plastic wrap and set aside.
- Beat half of the ice cream with half of the peanut butter in a large bowl on medium speed until just mixed.
- Repeat with remaining ice cream and peanut butter in second bowl.
- Remove all chocolate layers from freezer and carefully peel foil from layers as it is used.
- Place 1 white chocolate layer in bottom of plastic wrap lined pan.
- Carefully spread on 1/3 of the ice cream mixture.
- Add 1 semisweet layer, spread with 1/3 of the ice cream mixture.
- Repeat, ending up with the last layer being the semisweet chocolate layer.
- Cover and freeze for at least 12 hours.
- Place pan upside down on a cookie sheet.
- Place hot towels on bottom of pan.
- When just warm you should be able to remove pan and plastic wrap.
- At this point you can top with whipping cream, mint leaves and cocoa powder to dust, or cut into 5 rows by 3 rows, and garnish with a dolop of whipped cream, mint leaves or chocolate leaves and a dusting of cocoa powder.
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- To make the crust, stir together chocolate graham cracker crumbs and melted butter until all crumbs are evenly moistened. Press the mixture into the bottom of 9 x 13 glass dish. Pace in the freezer whle making the filling.
- To make the peanut butter layer beat together softened cream cheese, vanilla and powdered sugar. Add peanut butter and mix well. Mix in 2 cups whipped cream. Spread over the crust. Place in the freezer while making next layer.
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- In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.
- With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
- In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)
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- Begin by crushing the 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 cookies have turned into fine crumbs, you are done.
- Place the cookie crumbs to a large bowl. Stir in the melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9x13 inch baking dish. Press the crumbs into the bottom of the pan. Then place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a hand mixer until light and fluffy. Add in the peanut butter, 2 Tablespoons of milk, and powder sugar. Mix until the ingredients are well combined. Then stir in by hand half of the cool whip. Then spread this mixture over the crust in the 9X13 pan.
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- Place the OREOs and 3 Tablespoons of the butter in a food processor and blitz until a ball of dough forms. Add additional tablespoon of butter as needed.
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- Place the peanut butter cookies in a food processor and pulse until they're ground into fine crumbs. Add the melted butter and stir until combined. (If you don't have a food processor, you can place them in a large resealable bag and crush them with a rolling pin.)
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From dinnerrecipes.ml
PEANUT BUTTER CHOCOLATE CHIP ICE CREAM - AMANDA'S COOKIN ...
Enjoy your peanut butter chocolate chip ice cream as a milkshake, in a bowl, or on a cone! You can certainly add in crumbled cookies, chopped peanut butter cups, peanuts, or some mini chocolate chips for even more texture and flavor. Top with whipped cream, sprinkles, or a drizzle of chocolate sauce. More Ice Cream Recipes
From amandascookin.com
From amandascookin.com
PEANUT BUTTER CHOCOLATE LASAGNA RECIPE - ALL INFORMATION ...
Chocolate Peanut Butter Lasagna - The Best Blog Recipes hot thebestblogrecipes.com. How to Make Chocolate Peanut Butter Lasagna. FIRST STEP: With a fork, mix one cup crushed dry roasted peanuts with one cup flour and half a cup of margarine. SECOND STEP: Pat onto the bottom of a 9×13 pan. Bake at 350* for 15-20 minutes and then let cool.
From therecipes.info
From therecipes.info
NO-BAKE CHOCOLATE PEANUT BUTTER LASAGNA – MIAMI FOOD NETWORK
No-Bake Chocolate Peanut Butter Lasagna A smooth peanut butter filling layered between a chocolate cookie wafer crust and then topped with a creamy chocolate whip. Finish it off with sprinkled crumbled pieces of peanut butter cups and Oreo cookies on top. This is not a typical lasagna. Oh no… this is a chocolate peanut butter lasagna. Now don’t be …
From miamifoodnet.com
From miamifoodnet.com
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