Featured Recipe
Choco-Peanut Lasagna Remix
By Kate
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Layered dessert with nutty crust, tangy cream cheese-peanut blend, double pudding mix, and whipped topping. Baked base sets texture right. Sweet with a touch of salt; crunchy and silky layers. Refrigerate thoroughly to firm up. Substitute peanuts or margarine to suit pantry. Timing based on visual and texture cues rather than rigid clocks. Chocolate curls and chopped nuts finish for look and chew contrast.
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Prep:
20 min
Cook:
18 min
Total:
Serves:
12 servings
dessert
peanut butter
chocolate
no bake
Introduction
Starts with that nut crust—dry roasted cashews here for richer taste, though peanuts work fine. Butter rather than margarine smooths the texture under heat, no oily offsets. The mix? Flour binds the nuts; pressing is critical. Oven timer a guideline; browned edges and roasted aroma the real calls. Peanut butter combined with cream cheese and stabilized whipped topping forms a thick, fluffy layer underneath pudding. Double pudding packet go: vanilla, chocolate. Blend cold milk into powders until pudding thickens but don’t wait too long before layering. Final whipped topping seals moisture in and chocolates with nuts add textural contrast. Chill long, slice clean. No shortcuts.
Ingredients
About the ingredients
Cashew substitution for peanuts adds distinct flavor; roasted nuts essential—not raw. Butter recommended over margarine for crust stability and flavor; margarine tends to make crust soggy or greasy after baking. Cream cheese must be softened at room temp for smooth incorporation—cold blocks cause lumps. Whipped topping divided prevents mix from becoming too runny in peanut layer and keeps final layer light. Powdered sugar sifted into peanut-cream cheese mix ensures no gritty pockets. Instant pudding mix is key for quick thickening—can’t skip. Using semi sweet chocolate grated fresh gives better melt and mouthfeel than chips. Milk fat affects pudding thickness; whole milk yields firmer layers.
Method
Nut Crust Base
- Preheat oven to 345°F — not scorching but hot enough to toast the crust evenly. Use fork or pastry cutter to blend crushed cashews, flour, melted butter till coarse crumbs hold when pressed. Press firmly into a 9x13-inch pan bottom, covering edge to edge. Patch thin spots. Baking stage crucial here: watch for browned edges and nutty aroma wafting up without burning. About 18 minutes, but check visually. Remove and let cool completely. Cooling firms crust, avoids sogginess.
- Beat peanut butter with cream cheese until creamy lump-free. Fold in 5 ounces whipped topping and sifted powdered sugar gradually, avoid grainy clumps. Spread evenly over cooled crust. Texture should be thick, spreadable, hold shape—don’t over-whip or it turns pasty.
- Combine instant vanilla and chocolate pudding powders in a bowl. Pour in chilled milk; whisk briskly until no lumps, pudding thickens. Immediate spread needed. Gently spread atop peanut layer. Smooth with offset spatula; don’t scrape crust below. Wait on standing pudding skin forming—looks dull not shiny—signal pudding set but still flexible.
- Spread remaining 2 ounces whipped topping over pudding. Level surface carefully. Sprinkle generously with grated semi sweet chocolate and chopped cashews. The nuts add crunch and nutty brightness, while chocolate curls melt slightly into whipped top after chilling.
- Transfer to refrigerator minimum 5 to 7 hours, better overnight. The extended chill time lets layers meld; pudding firms without cracking. Serve cold, slice cleanly with knife dipped in hot water then wiped dry—prevents drag and messy layers.
- Use cashews or salted peanuts for crust variation—watch salt. Butter melts better than margarine here; margarine sometimes makes crust runny or crumbly. Cream cheese must be softened, room temp only, else lumps and uneven texture. For whipped topping, light cream or mascarpone whipped to soft peaks can substitute—richer mouthfeel. Milk fat content affects pudding thickness: whole milk for thicker, skim thins layers slightly.
- Avoid rushed chilling—layers won’t bind and lose integrity when cut. If crust burns, lower oven temp next round. Press crust firmly so it holds after baking; loose crust will fall apart under creamy layers.
Peanut Layer
Pudding Layer
Final Whipped Layer
Chill
Substitution & Tips
Technique Tips
Crust pressed firmly, baked till golden-brown not dark—use aroma and look. Peanut layer spread after crust cools to prevent melting and mushiness. Watch peanut and cream cheese texture; overmixing breaks down creaminess. Pudding mix blended swiftly into cold milk until thick but pourable; timing matters for spreadability. Pudding spread gently in even layer, no scraping crust, or risk mixing layers. Final whipped topping spreads easily after mixing; adding too much dilutes firmness. Garnish with freshly grated chocolate and nuts adds crunch and visual contrast. Chill thoroughly—don’t rush or slices fall apart. Use hot knife between slices for clean edges. Timing cues preferred over clocks. Avoid cold ingredients mixed directly; they toughen blends or cause separation.
Chef's Notes
- 💡 Use finely crushed cashews or peanuts; grind carefully. Crust texture matters. Not too fine. Blend flour and butter till crumbly, pressed firmly. Regular checks on baking stage crucial. Look for golden edges, listen for nutty aroma, avoids burning.
- 💡 Chill milk, whisk briskly without lumps in pudding mix. Timing is critical. Stable texture for layering. Spread gently to avoid mixing. Layer quickly, pudding firms fast. Heat length affects thickness. Whole milk—firmer; skim thins slightly.
- 💡 If crust crumbles, check butter amount. Not enough butter leads to weak structure. Press hard; loose crust won’t support layers. Brown edges no more than golden-brown. Don’t rush—firmness key for nice slices.
- 💡 Watch peanut layer texture while mixing. Overmixing spoils creaminess. Gradual sugar addition ensures no grit. For whipped topping, consider alternatives: mascarpone adds depth. Adjust milk content for pudding thickness.
- 💡 Extra chill time works wonders; overnight is best. Blending flavors, textures meld together nicely. Slicing cleanly? Warm knife, wipe after each cut. Crust should stay intact, layers separated.
Kitchen Wisdom
Best way to store leftovers?
Refrigerate in airtight container. Keeps layers intact a few days. Wait to slice till serving.
Pudding not thickening?
Mix more briskly. Milk's fat content matters; whole yields firmer consistency. Need extra time?
Can I use different nuts?
Yes—but texture varies. Cashews add richness. Peanuts are classic. Note, salted nuts change flavor profile.
What if layers mix during assembly?
Be quick. Work on layer after layer. If they mix, they lose stability. Pudding sets fast—apply carefully.
