Prep: 20 mins | Additional: 1 hr | Total: 1 hr 20 mins | Servings: 12 | Yield: 12 servings
Ice cream lasagna? Wow! I am now obsessed! With ice cream sandwiches, crunchy peanut butter, peanut butter cups, hot fudge, and caramel ice cream, this treat is simply heaven!
24 frozen ice cream sandwiches, divided
1 (16 ounces) jar crunchy peanut butter, divided
1 (3.9 ounces) package instant chocolate pudding mix
1 (16 ounces) container frozen whipped topping, thawed
16 peanut butter cups, chopped, divided
1 (12 ounces) jar hot fudge ice cream topping, divided
1 (12 ounces) jar caramel ice cream topping, divided
HOW TO MAKE ICE CREAM LASAGNA
Step 1: Use 12 ice cream sandwiches to line a 9 x 13-inch pan.
Step 2: Microwave an opened peanut butter for at least 30 seconds or until soft and warm.
Step 3: Add and evenly spread half of the warm peanut butter on each ice cream sandwiches liner.
Step 4: Combine the whipped topping with the instant chocolate pudding until incorporated. Add half of this over the peanut butter layer and evenly spread.
Step 5: Add and spread the remaining peanut butter cups over the whipped topping.
Step 6: Heat the hot fudge and caramel jars in the microwave for at least 10 seconds.
Step 7: Once heated, drizzle half of the hot fudge and caramel over the peanut butter cups.
Step 8: Do the same layering for the remaining ingredients.
Step 9: Freeze for about an hour or two before serving. Enjoy!
Adding dry chocolate mix on top will make this hard to slice once frozen. But if preferred, you can still add it.
Per Serving: 976.6 calories; protein 19.7g 39% DV; carbohydrates 116.8g 38% DV; fat 52.3g 81% DV; cholesterol 41.2mg 14% DV; sodium 658.3mg 26% DV.
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