Peanut Butter Lasagna
IngredientsCRUST
- 36 Oreo Cookies
- 1/3 cup butter melted
PEANUT BUTTER LAYER
- 8 oz cream cheese softened
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- 1/4 cup milk
- 1 1/2 cups whipped topping such as Cool Whip
CHOCOLATE LAYER
- 2 boxes of instant chocolate pudding 4 servings size
- 2 3/4 cups milk
TOPPING
- whipped topping
- 1 bag of Reese’s Mini Peanut Butter Cups
- peanut butter chips
- Chocolate Syrup optional
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InstructionsOREO CRUST
- 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.
PEANUT BUTTER 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.
CHOCOLATE 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.
NUTRITION INFORMATIONCalories: 471 Fat: 27g Saturated Fat: 11g Cholesterol: 38mg Sodium: 424mg Potassium: 345mg Carbohydrates: 49g Fiber: 2g Sugar: 32g Protein: 11g Vitamin A: 545% Calcium: 119% Iron: 3.6%(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)This article and recipe adapted from this site
