Peanut Butter Lasagna Delight (Print Version)
# Ingredients:
→ Crust
01 -
36 Oreo cookies
02 -
1/3 cup melted butter
→ Peanut Butter Layer
03 -
8 ounces cream cheese, softened
04 -
1 cup creamy peanut butter
05 -
1 cup powdered sugar
06 -
1/4 cup milk
07 -
1 1/2 cups whipped topping (such as Cool Whip)
→ Chocolate Layer
08 -
2 boxes instant chocolate pudding mix (3.4 ounces each, 4 servings size)
09 -
2 3/4 cups milk
→ Topping
10 -
Whipped topping
11 -
Mini Reese's Peanut Butter Cups, chopped
12 -
Peanut butter chips
13 -
Chocolate syrup, optional
# Instructions:
01 -
Finely crush Oreo cookies in a food processor. Stir in melted butter and press into a 9" x 13" pan or glass dish. Place in the freezer while preparing the next layer.
02 -
Using a mixer on medium speed, combine cream cheese, milk, and peanut butter until fluffy. Gradually add powdered sugar and mix. Gently fold in whipped topping. Spread the mixture on the Oreo crust. Place in the freezer while preparing the next layer.
03 -
In a bowl, mix both boxes of pudding mix with milk. (Use less milk than instructed on the box to create a thicker consistency.) Spread the pudding over the peanut butter layer. Place in the fridge to set for about 5 minutes.
04 -
Top with the remaining whipped topping, chopped Mini Reese's Peanut Butter Cups, peanut butter chips, and chocolate syrup if desired. Refrigerate for at least 3 hours before serving.