Chocolate Peanut Butter Lasagna

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Ingredients

• Crust
• 36 Oreo Cookies
• 1/3 cup butter, melted
• Peanut Butter Layer
• 8 oz cream cheese (I use light), 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)
• 3 cups milk
• Topping
• Remaining Cool whip
• 1 bag of Reese's Mini Peanut Butter Cups
• Chocolate Syrup (optional)

Details

Adapted from melissassouthernstylekitchen.ziplist.com

Preparation

Step 1

Oreo Crust

In a food processor or a Ziploc bag, 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 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 cool whip, chopped Reese's Mini Pieces and chocolate sauce if desired. Refrigerate at least 3 hours.