Ingredients
Scale
- 1 package (16 ounces) graham cracker crumbs
- 1/2 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, melted
- 1 (16 ounce) container whipped topping, thawed
- 2 cups powdered sugar
- 1 cup creamy peanut butter
- 1 cup chocolate chips
Instructions
- Step 1: In a medium bowl, combine graham cracker crumbs, 1/2 cup powdered sugar, and 1/2 cup peanut butter. Stir in the melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9×13 inch baking dish.
- Step 2: In a large bowl, beat the thawed whipped topping until smooth. Gradually add the 2 cups powdered sugar and 1 cup peanut butter, beating until well combined and fluffy.
- Step 3: Spread the peanut butter mixture evenly over the graham cracker crust.
- Step 4: Sprinkle the chocolate chips evenly over the peanut butter layer.
- Step 5: Refrigerate for at least 2 hours, or until firm. Cut into squares and serve.
Notes
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
- For a slightly softer texture, let the lasagna sit at room temperature for 15-20 minutes before serving.
- Serve with a scoop of vanilla ice cream or a drizzle of melted chocolate for an extra decadent treat.
- To prevent the graham cracker crust from becoming soggy, ensure the melted butter is fully incorporated into the crumb mixture before pressing it into the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American