April 23, 2015
This Chocolate Peanut Butter Cup Lasagna is loaded with Reese’s Peanut Butter Cups and packed with layers of chocolate and peanut butter cheesecake.
2 hrs 35 mins
2 hrs 35 mins
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.
Lastly, add heavy whipping cream and vanilla extract to cream cheese mixture. 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.
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.
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.
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.
One thing that can be helpful to drizzle the hot fudge and peanut butter sauce is to pour it in a piping bag or Ziploc bag, and just cut the tip off.
I suggest to refrigerate this recipe for at least 2 hours before serving to allow the ingredients to set and flavors to merge together.