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No-Bake Peanut Butter Lasagna

No-Bake Peanut Butter Lasagna
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No-Bake Peanut Butter Lasagna is a delightful dessert that combines creamy peanut butter, rich chocolate, and fluffy whipped topping in an easy-to-make layered treat. This dessert is perfect for impressing guests at gatherings or simply enjoying at home. With no baking required, you can whip it up in a flash and let it chill to develop its amazing flavors. The combination of textures from the crunchy crust to the smooth layers makes every bite a delicious indulgence. Whether you’re serving it at a party or for a family treat, this no-bake dessert is sure to impress.

Ingredients

Scale
  • 2 cups crushed graham crackers
  • ½ cup salted peanuts, chopped
  • ½ cup unsalted butter, melted
  • 1 ½ cups semi-sweet chocolate chips
  • ¾ cup heavy cream
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 ½ cups whipped topping
  • 1 (3.9 oz) box instant chocolate pudding mix
  • 1 ¾ cups cold milk
  • 2 cups whipped topping
  • ⅓ cup melted peanut butter (for drizzling)
  • ¼ cup mini chocolate chips
  • ¼ cup chopped roasted peanuts
  • Optional: crushed pretzels or peanut butter chips

Instructions

  1. In a mixing bowl, stir together crushed graham crackers, chopped peanuts, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish using the bottom of a glass or measuring cup to compress it tightly. Freeze the crust for 15 minutes to firm up while preparing the next layer.
  2. In a small saucepan or microwave-safe container, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2 to 3 minutes. Stir gently until the chocolate is completely melted and smooth. Pour ganache over the chilled crust and spread it out evenly. Refrigerate for 15 to 20 minutes to allow it to set slightly.
  3. In a large bowl, beat together peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in whipped topping until light and fluffy. Spread this layer over the chilled ganache.
  4. In a medium bowl, whisk together instant pudding mix and cold milk until thickened (about 2 minutes). Fold in whipped topping to create a mousse-like texture. Carefully spread this layer over the peanut butter cheesecake layer.
  5. Spread remaining whipped topping evenly over top of dessert using a spatula to smooth surface.
  6. Drizzle melted peanut butter across top of whipped layer. Sprinkle with mini chocolate chips, chopped peanuts, and any additional toppings such as crushed pretzels or peanut butter chips. Chill in refrigerator for at least 4 hours or overnight for best texture and flavor.

Nutrition

Find it online: https://flavorquickdishes.com/no-bake-peanut-butter-lasagna/