[media-credit id=1 align=”alignleft” width=”600″][/media-credit]This recipe is not just a dessert, but also a lasagna with layers of cereal and peanut butter. On top of that, you do not have to bake it. It is perfect for summertime and will melt your face off in amazement.

Start to finish:
4 hours 15 minutes
15 minutes (active)

Servings: 15

Ingredients:

Two 8-ounce containers of Cool Whip, thawed
1 ½ cups Cinnamon Toast Crunch cereal, plus more for topping
½ cup Nutella
1 ½ cups Reese’s Puffs or Cocoa Puffs cereal
½ cup creamy peanut butter
Directions:

1. Spread about ⅔ container of Cool Whip evenly into the bottom of an 8-by-8-inch square pan. Top with Cinnamon Toast Crunch cereal.
2. In a small saucepan, melt Nutella over medium heat until smooth. Pour evenly over Cinnamon Toast Crunch.
3. Carefully spread another ⅔ of one container of Cool Whip over the Nutella-Cinnamon Toast
Crunch layer. Top with Reese’s Puffs or Cocoa Puffs cereal.
4. Using the same small saucepan, melt peanut butter over medium heat until smooth. Pour evenly over cereal of choice.
5. Carefully spread remaining Cool Whip over the peanut butter-cereal layer. Freeze until firm, about
four hours.
6. Before serving, sprinkle top with extra crushed Cinnamon Toast Crunch cereal. Cut into squares with a sharp knife and enjoy!