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Peanut Butter! lasagna

Peanut Butter! lasagna

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Course: Dessert
Kitchen: American
Prep Time: 25 minutes
4 hours: 0 minutes
Total Time: 4 hours 25 minutes
Servings: 12

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.