Chocolate Peanut Butter Lasagna

Chocolate Peanut Butter Lasagna

Peanut Butter Lasagna has layers of fluffy peanut butter filling, rich chocolatey pudding and a sweet whipped topping all nestled on a chocolate Oreo cookie crust.  This easy no bake dessert can be made ahead of time and is a potluck favorite!

Ingredients

CRUST

• 36 Oreo Cookies
• 1/3 cup butter melted

PEANUT BUTTER LAYER

• 8 oz cream cheese softened
• 1 cup smooth peanut butter
• 1 cup powdered sugar
• 1/4 cup milk
• 1 1/2 cups whipped topping such as Cool Whip

CHOCOLATE LAYER

• 2 boxes of instant chocolate pudding 4 servings size
• 2 3/4 cups milk

TOPPING

• whipped topping
• 1 bag of Reese’s Mini Peanut Butter Cups
• peanut butter chips
• Chocolate Syrup optional
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Instructions

OREO CRUST

• In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.
• PEANUT BUTTER LAYER
• With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
• Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.

CHOCOLATE LAYER

• In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)
• Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
• Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.

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