Peanut Butter Crunch Lasagna

Ingredients:

Chocolate graham crackers: 1 package

Creamy peanut butter: 1 cup

Powdered sugar: 1 and 1/2 cups

Butter, unsalted: 1/2 cup, melted

Cream cheese: 8 oz, softened

Cool Whip or whipped topping: 12 oz

Mini chocolate chips: 1 cup

Peanut butter cups, chopped: 8-10 pieces

Directions:

 

In a large bowl, mix together the softened cream cheese, creamy peanut butter, and powdered sugar until smooth and creamy.

Fold in half of the whipped topping until well combined.

In a separate bowl, combine the melted butter with the chocolate graham cracker crumbs until evenly moistened.

Press half of the graham cracker mixture into the bottom of a 9x13-inch baking dish to form a crust.

Spread half of the peanut butter mixture evenly over the crust.

Sprinkle half of the mini chocolate chips and chopped peanut butter cups over the peanut butter layer.

Repeat the layers: remaining graham cracker mixture, peanut butter mixture, and top with the remaining mini chocolate chips and chopped peanut butter cups.

Cover and refrigerate for at least 4 hours or overnight to allow the layers to set.

Before serving, top with the remaining whipped topping and garnish with additional mini chocolate chips and chopped peanut butter cups if desired.