Chocolate Peanut Butter Cup Lasagna

What You'll Need

• Two oz Cool Whip
• 100 Gram Instant Dark chocolate pudding
• 3/4 C Milk
• Eight oz Cream cheese
• 3/4 C Creamy peanut butter
• One oz Heavy whipping cream
• One tsp Vanilla extract
• Two boxes Chocolate Graham Crackers
• 15-18 Reese’s Peanut Butter Cups
• One oz Hot Fudge Sauce
• One oz Creamy Peanut Butter

How to Make It

1. Allow Cool Whip to thaw to room temperature.
2. In a medium sized bowl, combine chocolate pudding and milk, whisking until pudding mix is dissolved. Refrigerate 5-10 minutes until pudding is firm.
3. Allow cream cheese to soften to room temperature or microwave for 15 seconds. Don’t forget to remove the wrapper! Beat cream cheese on medium-high speed until light and fluffy. Scrap down the sides of the bowl.
4. Add peanut butter and beat into cream cheese.
5. Lastly, heavy whipping cream and vanilla extract. Start at a low speed until the heavy cream is incorporated and then increase speed to medium high. Whip for 2-3 minutes until smooth.
6. Chop Reese’s Peanut Butter Cups into small pieces.
7. To build the lasagna, lay a piece of parchment paper on the bottom or wrap the pan in tin foil. Lay out the chocolate graham crackers to cover the bottom of the pan. For one edge, you will need to break the graham crackers apart.
8. Use an offset spatula and spread a layer of the peanut butter mixture over the graham crackers. You will need to use your fingers to hold the crackers together until you get this layer down.
9. Finish the layer by spreading half the chocolate pudding on top. Spread evenly. Sprinkle with peanut butter cups and gently press into the pudding layer.
10. Continue to build the next layer with graham crackers. Spread another layer of peanut butter sauce followed by remaining chocolate pudding. Sprinkle with Reese’s peanut butter cups pieces and gently press into the pudding mix.
11. Finish it off with the top layer of chocolate graham crackers. Spread Cool Whip on top of the graham crackers.
12. Sprinkle the top with remaining Reese’s Peanut Butter Cup pieces. Now time for the Drizzle. Heat a jar of hot fudge sauce for 30-60 seconds into the microwave until smooth. Drizzle sauce over the top of the Cool Whip.
13. For the peanut butter, put in a microwave-safe dish. Microwave for 30-45 seconds. Drizzle over the Cool Whip.
14. Refrigerate for at least 2 hours before serving. Cake must stay refrigerated and can be prepared a day in advance.

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