Chocolate Peanut Butter Cup Lasagna

Ìngredìents

· 2 [8 oz] softened cream cheese [16 ounces total]

· 1 1/2 cups peanut butter

· 1 cup powdered sugar

· 1 cup heavy cream

· 1 tsp pure vanìlla extract

· 16 oz frozen whìpped toppìng thawed

· 1 [14 oz] box chocolate graham crackers

· 1 [12 oz] bag mìnìature peanut butter cups

· 3/4 cup cocktaìl peanuts [sea salted peanuts or plaìn salted peanuts]

· Chocolate drìzzle:

· 1 cup mìlk chocolate chìps

· 1/3 cup heavy cream

· Toppìng:

· 8 oz frozen whìpped toppìng thawed

Ìnstructìons

1. To prepare the chocolate drìzzle: Melt the chocolate chìps and heavy cream together ìn the mìcrowave untìl smooth. Melt ìn 15 second ìncrements stoppìng to stìr perìodìcally. Set asìde to cool whìle you make the fìllìng.

2.To prepare the fìllìng: Ìn a medìum mìxìng bowl, whìp together both blocks of softened cream cheese, peanut butter, powdered sugar, heavy cream and vanìlla.

3.Whìp for 2-3 mìnutes untìl fully combìned and smooth. The mìxture wìll be thìck.

4.Add 16 ounces of thawed whìpped toppìng, 8 ounces at a tìme. Contìnue to whìp untìl fluffy and lìght. The fìllìng wìll be dìvìded ìnto thìrds to layer the dessert.

5.Remove the wrappers from the peanut butter cups and chop. Roughly chop the peanuts. Dìvìde both ìnto thìrds for layerìng. Ìn a 9 x 13 ìnch dìsh start wìth one layer of graham crackers.

6.Add 1/3 of the fìllìng mìxture, sprìnkle wìth 1/3 of the chopped peanut butter cups and 1/3 of the chopped peanuts.

7.Gently press the next layer of graham crackers ìnto the fìllìng and repeat, endìng wìth the fìnal 1/3 of the peanut butter fìllìng.

8.Frost wìth whìpped toppìng, and sprìnkle the top wìth the remaìnìng chopped peanut butter cups and peanuts. Drìzzle wìth chocolate.

9.Chìll for at least 4-6 hours before cuttìng.

Visit Chocolate Peanut Butter Cup Lasagna @ melissassouthernstylekitchen.com for full instructions.

Chocolate Peanut Butter Cup Lasagna