Chocolate Peanut Butter Lasagna
No noodles here! This Chocolate Peanut Butter Lasagna is stacked with layers of whipped cream, chocolatey goodness and creamy peanut butter to perfection. Legend has it, this treat is where Reese's Peanut Butter Cups spawned from. Enjoy! :)
- 36 Oreo Cookies
- 1/3 cup butter, melted
- PEANUT BUTTER LAYER:
- 8 ounces cream cheese (I use light), softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup milk
- 1 1/2 cups whipped topping such as Cool Whip
- CHOCOLATE LAYER:
- 2 boxes instant chocolate pudding (4 servings size)
- 3 cups milk
- Remaining Cool whip
- 1 bag of Reese's Mini Peanut Butter Cups
- Chocolate Syrup (optional)
Adapted from melissassouthernstylekitchen.ziplist.com
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.
With mixer on medium, mix 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.
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 before serving.