Peanut Butter! lasagna
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Ingredients
- Crust Layer:
- 1 package 14 oz / 0.88 lbs chocolate sandwich cookies (like Oreos), crushed
- 6 tablespoons 0.18 lbs unsalted butter, melted
- Peanut Butter Cream Cheese Layer:
- 1 package 8 oz / 0.5 lbs cream cheese, softened
- 1 cup 0.5 lbs creamy peanut butter
- 1 cup 0.5 lbs powdered sugar
- 1 container 8 oz / 0.5 lbs whipped topping (Cool Whip), thawed
- Chocolate Pudding Layer:
- 2 packages 3.9 oz each instant chocolate pudding mix
- 2¾ cups 1.38 lbs cold milk
- Topping:
- 1 container 8 oz / 0.5 lbs whipped topping (additional)
- ½ cup 0.25 lbs mini chocolate chips or chopped peanut butter cups
- ¼ cup 0.13 lbs crushed peanuts or cookie crumbs (optional)
Instructions
- Make the Crust:
- Combine crushed cookies and melted butter. Press firmly into the bottom of a 9x13-inch pan.
- Place in the fridge to chill while you prepare the layers.
- Peanut Butter Layer:
- In a bowl, beat together cream cheese, peanut butter, and powdered sugar until smooth.
- Fold in the whipped topping until light and fluffy.
- Spread evenly over the chilled crust.
- Pudding Layer:
- Whisk together chocolate pudding mix and milk until thickened (about 2–3 minutes).
- Spread over the peanut butter layer.
- Top It Off:
- Spread the final container of whipped topping evenly over the pudding.
- Sprinkle with chocolate chips, peanut butter cups, crushed peanuts, or cookie crumbs.
- Chill & Serve:
- Refrigerate for at least 4 hours, or overnight, to set.
- Slice and serve cold for best results.