Peanut Butter Lasagna
This Peanut Butter Lasagna is an amazing dessert recipe that is both light and rich at the same time! Chocolate lasagna has been a long time favorite in my household… and very few things go better with chocolate than peanut butter!
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- 36 Oreo cookies
- ⅓ cup melted butter
- 8 ounces cream cheese (softened)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ¼ cup milk
- 1 ½ cups whipped topping (such as Cool Whip)
- 2 boxes instant chocolate pudding mix (3.4 ounces each, 4 servings size)
- 2 ¾ cups milk
- whipped topping
- 1 Mini Reese's Peanut Butter Cups
- peanut butter chips
- chocolate syrup (optional)
Langkah-langkah
In a food processor, 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, 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 whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.
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