Chocolate Peanut Butter Lasagna
Description
Whether it's too hot to turn on the oven or not, this is a fantastic dessert. It's really easy to make and so good, friends and family will ask you to make it for them.
Ingredients
Crust:
36 Oreo cookies
1/3 c. butter, melted
Peanut Butter Layer:
8 oz. cream cheese, softened
1 c. smooth peanut butter
1 c. powdered sugar
1/4 c. milk
1 1/2 c. Cool Whip
Chocolate Layer:
2 boxes of instant chocolate pudding (4 servings size)
2 3/4 c. milk
Topping:
Cool Whip
1 bag of Reese’s Mini Peanut Butter Cups
peanut butter chips
chocolate syrup, if desired
Directions
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Oreo Crust:
In a food processor, finely crush the whole cookies, including the cream centers; stir in melted butter; press into a 9 x 13 inch pan or glass dish. Place in the freezer while preparing the second layer.
Peanut Butter Layer:
With mixer on medium, beat cream cheese, milk and peanut butter until fluffy; slowly add in powdered sugar; gently fold in Cool Whip. Spread the peanut butter layer on the crust. Place in the freezer while preparing the next layer.
Chocolate Layer:
In a bowl, mix together both boxes of pudding mix and 2 3/4 c. milk. Spread pudding mixture onto the peanut butter layer. Place in the refrigerator; allow to set for about 5 minutes.
Topping:
Top with remaining Cool Whip, chopped Reese’s, peanut butter chips and chocolate syrup. Refrigerate at least 3 hours.
12-16 servings.
Prep Time
Cook Time
PT0M