Peanut Butter and Chocolate Lasagna

Course Dessert

Cuisine American

Prep Time 2 30

Cook Time 30

Total Time 3

Servings

Calories 127kcal

2 packets vanilla pudding instant
1 packet chocolate pudding instant
whole milk follow the package instruction, only substitute 1 cup milk for a cup of peanut butter to make the peanut butter layer.
1 cup peanut butter
200 grams digestive cookies
peanut butter cups chopped

Line the bottom of an 8 x 12 glass dish with crust cookies. I used a combination of Reese peanut butter cups and digestive biscuits. you can use either one of them or both. Place in the refrigerator for 30 minutes to harden.
To make the peanut butter layer. Using the package instructions, substitute one cup of milk for a cup of peanut butter in a pot of boiling milk. (So if the package calls for 3 1/2 cups of milk, use 2 1/2 cups of milk and one cup of peanut butter). Stir the peanut butter until it melts in the hot milk. Then empty the entire package of pudding into the boiling liquid and stir for 2-3 minutes or according to the package instructions. Place in the refrigerator for at least 30 minutes. (For this layer, you need to use one package of vanilla pudding).
To make the chocolate layer, use one package of chocolate pudding. Follow the package instructions. It will be similar to the one above, except you are not substituting anything when it boils as per instructions; pour the chocolate layer over the peanut butter layer of pudding and place it in the refrigerator for 30 minutes.
To make the top layer, use another package of vanilla pudding and follow the instructions on the pack or box. When it is boiled as per package instructions, pour the vanilla layer over the chocolate layer of pudding and place it in the refrigerator for another 30 minutes.
Top with whipped cream and your favorite chocolate topping. I used chocolate chip and peanut chopped.