I spent the past week in our nation’s capital with nine co-workers to cover the inauguration. It was such a big deal for our news station this year because our former Indiana governor Mike Pence is now the vice president.
It was an exhausting trip with no time to sleep or eat, but I know I will cherish the experience and memories of the trip forever.
That being said, I am very, very glad to be back to a normal routine.
Today is National Peanut Butter Day, and I’ve been thinking for a while about a unique treat to make on this special day. So I’m came up with this recipe for peanut butter lasagna. Now when I told people what I was making I got a lot of really confused looks.
As I’m sure you’ve realized by now, this isn’t a traditional savory lasagna—it’s a dessert lasagna. Essentially, it’s just a layered dessert like lasagna is a layered dish. Dessert lasagnas have become really popular in the past year, and I’ve seen a lot of recipes for chocolate lasagna. So I decided to create a lasagna based around my love for peanut butter.
What makes this dish so wonderful is that it’s no-bake, it’s easy to put together, and there are just a handful of ingredients.
The end result is almost like an icebox cake with layers of chocolate and peanut butter. So good!
Yield: Makes about 9 servings
- 12 ounces Challenge cream cheese, softened
- 1 1/2 cup peanut butter
- 1 1/2 cup powdered sugar
- 12 ounces whipped topping
- 1 (14 ounce) box chocolate graham crackers
- 1/2 cup peanut butter cups, chopped
- 1/2 cup peanuts (if desired)
- In medium bowl, mix together cream cheese, peanut butter, and powdered sugar. Stir in whipped topping and set peanut butter filling aside.
- Line bottom of 8x8 pan with graham crackers and spread 1/2 of peanut butter filling on top with spatula.
- Sprinkle 1/2 cup chopped peanut butter cups on top of filling.
- Add another layer of chocolate graham crackers, remaining peanut butter filling, and chopped peanut butter cups.
- Sprinkle top with peanuts if desired.
- Chill peanut butter lasagna for at least 4 to 6 hours before serving.