Reese’s chocolate peanut butter cup lasagna Artofit
1) In a large bowl cream together the peanut butter, cream cheese, & powdered sugar. 2) Place a layer of cookies in bottom of a 8 x 13 pan, followed by half of the peanut butter mixture. Repeat once. 3) Place the chocolate chips & coconut oil in a microwave safe bowl. Microwave on 50% power for 1-2 minutes. Pour & spread over top of the lasagna.
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Whip for 2-3 minutes until smooth. Chop Reese's Peanut Butter Cups into small pieces. To build the lasagna, lay a piece of parchment paper on the bottom of a 9-inch by 13-inch pan. 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.
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Then slowly mix in your powdered sugar and 2 tablespoons of milk. Spread the peanut butter cheesecake layer over the top of The Oreo Crust. In a new bowl mix your instant pot and your 3 cups of cold mix. Whisk for 3-4 minutes or until the pudding thickens up. Spread the chocolate pudding over the peanut butter layer.
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When the oreo crust has cooled, cream together the cream cheese and powdered sugar in a large mixing bowl. Mix until smooth. Add peanut butter, 1 tub of whipped topping, and vanilla and mix again. Set aside. In a separate large mixing bowl, mix together the instant pudding packages and cold milk.
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Using the palm of your hand or the bottom of a cup, firmly press the crumbs into the bottom of the dish. Set aside. In a large bowl, beat softened cream cheese, peanut butter, and powdered sugar until smooth and creamy. Fold Cool Whip in cream cheese mixture until blended. Pour over crust.
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With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.
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Add melted butter to the Oreos in the food processor and pulse until combined. Press into bottom of 13×9 dish. Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients. Use a mixer to combine the cream cheese, powdered sugar and peanut butter until smooth, about 2 minutes.
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Stir together the cookie crumbs with some melted butter and press flat into a 9×13 dish. Set the crust aside and get to work on the creamy peanut butter layer. This is a mix of peanut butter, cream cheese, powdered sugar, milk, and whipped topping. Beat everything but the whipped topping together with a mixer until it's light and fluffy and.
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How To Make Peanut Butter Lasagna. Step 1. In a food processor, add the nutter butter cookies and pulse until it forms fine crumbs. Add in the melted butter and combine. Add into a 9×13-inch pan and press into a flat even layer. Step 2. Add the cream cheese, peanut butter, and sugar into a large bowl and combine.
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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. Whisk together chocolate pudding mix and milk.
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Instructions. Line the bottom of an 8x8 pan with Nutter Butter Cookies. Top with a drizzle of the melted peanut butter. Add 1/2 the pudding. Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.) Top with chopped peanut butter cups.
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Set aside. In a separate large or medium bowl, add the chocolate pudding mix and cold milk. Whisk until the pudding starts to thicken, then let it sit for another 2-3 minutes or until the pudding is very thick. Pour the peanut butter cream cheese mixture over the Oreo crust, and smooth it out evenly.
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Place the soft cream cheese, milk & peanut butter in a mixing bowl and mix on medium speed until fluffy. Slowly add in powdered sugar and mix until incorporated. Gently fold in whipped topping until the color is even. Spread the peanut butter lasagna layer on top of the chocolate crust.
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Press mixture into the bottom of a 9×13-inch baking dish. Chill in the fridge for 5 minutes while you prepare the remaining layers. Make the peanut butter layer. In a medium bowl, use an electric mixer to whip the cream cheese until it's fluffy. Add in the powdered sugar and mix to combine.
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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.
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STEP FOUR: Spread evenly over the peanut butter cookie base. Place in the freezer to chill for 15 minutes. STEP FIVE: Whisk together vanilla pudding mix and milk until it begins to thicken. STEP SIX: Use the whisk or a hand beater to mix peanut butter and an additional cup of whipped topping into the pudding mixture.
