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Peanut Butter Lasagna: A Decadent Dessert Recipe You’ll Love

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Layers of graham cracker crust, creamy peanut butter, chocolate pudding, whipped cream, and ganache create this decadent dessert lasagna.

Ingredients

Scale
  • 1 ½ cups chocolate graham cracker crumbs
  • 6 tablespoons (3 ounces) unsalted butter, melted
  • ¼ cup granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 3 cups cold milk
  • 1 ½ cups heavy cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 4 ounces semi-sweet chocolate, chopped
  • ? cup heavy cream
  • Chopped peanuts
  • Mini chocolate chips
  • Peanut butter cups, chopped

Instructions

  1. Prepare the Crust: In a medium bowl, combine chocolate graham cracker crumbs, melted butter, and granulated sugar. Mix well until it resembles wet sand.
  2. Press the mixture evenly into the bottom of a 9×13 inch baking dish (lightly sprayed with non-stick cooking spray). Use the bottom of a measuring cup to create a firm, even crust.
  3. Chill the crust in the refrigerator for at least 30 minutes (or up to an hour) to set.
  4. Make the Peanut Butter Filling: In a large bowl, beat softened cream cheese until smooth. Add peanut butter and beat until well combined.
  5. Gradually add powdered sugar, beating on low speed until fully incorporated. Stir in vanilla extract.
  6. Pour in heavy cream and beat on medium speed until the filling is light and fluffy. Be careful not to overbeat.
  7. Prepare the Chocolate Pudding Layer: In a medium bowl, whisk together instant chocolate pudding mix and cold milk.
  8. Let the pudding stand for about 5 minutes, or until it thickens to a pudding consistency.
  9. Assemble the Lasagna: Remove the chilled crust from the refrigerator. Spread the peanut butter filling evenly over the graham cracker crust.
  10. Carefully spread the chocolate pudding evenly over the peanut butter filling.
  11. Cover the dish with plastic wrap and return it to the refrigerator to chill for at least 2 hours (or overnight for best results).
  12. Make the Whipped Cream Topping: In a large bowl, beat heavy cream on medium-high speed until soft peaks form.
  13. Gradually add powdered sugar and vanilla extract. Continue to beat until stiff peaks form. Be careful not to overwhip.
  14. Prepare the Chocolate Ganache Drizzle: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer (do not boil).
  15. Pour the hot heavy cream over the chopped chocolate. Let it sit for about a minute to allow the chocolate to melt.
  16. Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy. Microwave in 15-second intervals if needed.
  17. Final Touches and Serving: Remove the chilled lasagna from the refrigerator. Spread the whipped cream evenly over the chocolate pudding layer.
  18. Drizzle the chocolate ganache over the whipped cream.
  19. If desired, sprinkle chopped peanuts, mini chocolate chips, or chopped peanut butter cups over the top of the lasagna.
  20. Return the lasagna to the refrigerator to chill for at least 30 minutes before serving.
  21. Slice and serve.

Notes

  • Chilling time is crucial for the layers to set properly.
  • Be careful not to overbeat the peanut butter filling or whipped cream.
  • For a cleaner ganache, ensure the chocolate is finely chopped.
  • Feel free to customize the garnishes to your liking.

Find it online: https://mmmflavors.com/peanut-butter-lasagna/