ICE CREAM LASAGNA

by Sheryl

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!

Ingredients

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!

Notes:

Adding dry chocolate mix on top will make this hard to slice once frozen. But if preferred, you can still add it.

Nutrition Facts:

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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