How to Make Peanut Butter Lasagna
Step 1: Make the Crust
Finely crush the Oreos using a food processor (or a rolling pin and zip-top bag). Mix with melted butter until well combined. Press the mixture into a 9×13-inch dish to form a firm base. Pop it in the freezer while you prep the next layer.
Step 2: Mix the Peanut Butter Filling
In a large bowl, beat together cream cheese, milk, and peanut butter until smooth and fluffy. Slowly mix in the powdered sugar, then gently fold in the whipped topping. Spread this mixture over the chilled crust and place it back in the freezer for a few minutes to set.
Step 3: Whip Up the Chocolate Layer
In another bowl, whisk together the pudding mix and cold milk until thickened. (Use less milk than the box calls for to help the pudding stay firm.) Spread it gently over the peanut butter layer. Chill in the fridge for about 5–10 minutes so it sets a bit.
Step 4: Add the Final Touches
Top everything with a generous layer of whipped topping. Sprinkle on chopped peanut butter cups, a handful of peanut butter chips, or a drizzle of chocolate syrup—whatever makes you happy.
Step 5: Chill & Serve
Refrigerate for at least 3 hours (longer is better). Slice, serve, and try not to go back for seconds… or thirds.
Ingredients
. Crust:
36 Oreo cookies
⅓ cup melted butter
. Peanut Butter Layer:
8 oz cream cheese
1 cup peanut butter
1 cup powdered sugar
¼ cup milk
1½ cups whipped topping
Chocolate Layer:
2 boxes 3.4 oz instant chocolate pudding
2¾ cups cold milk
. Topping:
Whipped topping
Mini peanut butter cups chopped
Peanut butter chips
Chocolate syrup optional
Instructions
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