No-Bake Chocolate Peanut Butter Lasagna
Easy No-Bake chocolate and peanut butter layered dessert like an icebox cake. Be sure to make ahead so the dessert lasagna can set up in the fridge.
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Place half of chocolate chips (6 oz) and 1/4 cup of milk in small bowl. Cover and microwave on high for 30 seconds. Stir until smooth, 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 1 (8oz.) block 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 1 (8oz.) block of 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 then peanuts on top of whipped topping.
Cover and refrigerate chocolate lasagna for at least 4-6 hours or overnight before serving.
SNAPPY TIPS: Use a deep 13x9-inch baking dish to make sure all layers fit. Be sure to let the dessert sit in the fridge for at least 4-6 hours to the layers can thicken and the graham crackers can soften to a cake like consistency.
SNAPPY SUBSTITUTIONS: Instead of mini chocolate chips, you could use chopped chocolate or regular chocolate chips and semi-sweet, bittersweet, or dark chocolate. You can substitute any kind of nut butter and/or nuts for the peanut butter and peanuts.