This peanut butter lasagna is an incredible dessert recipe that is light and rich at the same time. Chocolate lasagna has been a favorite in my house for a long time… and very few things go better with chocolate than peanut butter!
Ingredients
CRUST
36 Oreo Cookies
1/3 cup melted butter
PEANUT BUTTER LAYER
8 oz of softened cream cheese
1 cup of soft peanut butter
1 cup of powdered sugar
1/4 cup of milk
1 1/2 cups whipped topping as a Cool Whip
CHOCOLATE LAYER
2 boxes of instant chocolate pudding, 4 servings.
2 3/4 cups of milk
TOPPING
whipped cover
1 bag of Reese’s Mini Peanut Butter Cups
peanut butter chips
Optional chocolate syrup
Instructions
OREO CRUST
In a food processor, finely grind the Oreo cookies. Add the melted butter. Press into a glass tray or plate 9″ x13″. Place them in the freezer while you prepare the next layer.
PEANUT BUTTER LAYER
With the mixer halfway up, cream cheese, milk and peanut butter until fluffy. Slowly add the powdered sugar. Gently fold in the whipped topping.
Spread the peanut butter layer over the crust of the Oreo. Place it in the freezer while you prepare the next layer.
CHOCOLATE LAYER
In a bowl, mix both boxes of pudding mix and milk. (Note: This will be less milk than ordered in the box. You want this layer to be a little thicker than the pudding).
Spread the pudding over the layer of peanut butter. Place it in the refrigerator and let it rest for about 5 minutes.
Cover with the remaining whipped topping, the chopped Mini Pieces of Reese, the peanut butter pieces and the chocolate sauce if desired. Refrigerate for at least 3 hours.