2 [8 oz] softened cream cheese [16 ounces total]
1½ cups peanut butter
1 cup powdered sugar
1 cup heavy cream
1 tsp pure vanilla extract
16 oz frozen whipped topping, thawed
1 [14 oz] box chocolate graham crackers
1 [12 oz] bag miniature peanut butter cups
¾ cup cocktail peanuts [sea salted peanuts or plain salted peanuts]
1 cup milk chocolate chips
⅓ cup heavy cream
8 oz frozen whipped topping, thawed
- To prepare the chocolate drizzle: Melt the chocolate chips and heavy cream together in the microwave until smooth. Melt in 15 second increments stopping to stir periodically. Set aside to cool while you make the filling.
- Visit Chocolate Peanut Butter Cup Lasagna @ melissassouthernstylekitchen.com for full instructions.