I’m All About This Peanut Butter Lasagna for Dessert Any Day of the Week!

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Now let’s be clear this is a dessert lasagna and oh boy it’s a good one! Layers of sweet deliciousness replace noodles and cheese for the better!

Creamy peanut butter and rich chocolate are the star of this reese inspired dessert! For a little crunch at the bottom is crushed oreos and to top it all off……cool whip!

For the crust:

  • 36 Oreo Cookies
  • 1/3 cup butter, melted

For peanut butter layer:

  • 8 ounces cream cheese, softened
  • 1 cup smooth peanut butter
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 1/2 cups cool whip

For chocolate layer:

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

For topping:

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

For the crust:

  1. In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9 by 13 baking dish. Place in the freezer while preparing the next layer.

For peanut butter layer:

  1. With mixer on medium mix cream cheese, milk & peanut butter until fluffy. Gradually add in powdered sugar. Fold in whipped topping.
  2. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.

For chocolate layer:

  1. In a bowl, mix all the pudding mix and milk. Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
  2. 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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