Peanut Butter Lasagna

square piece showing layers and a bite out of the dessert

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5 from 2 votes

Prep Time15

Cook Time10

Chill Time4

Total Time4 25

Course: Dessert

Cuisine: American

Keyword: peanut butter lasagna

Servings: servings

Calories: 392kcal

Ingredients

36 chocolate Oreos finely crushed
8 Tablespoons unsalted butter 1 stick, melted
8 ounces cream cheese softened at room temperature
1 cup confectioner's sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
16 ounces whipped topping divided, thawed (one 16-ounce container or 2 8-ounce containers)
7 ounces chocolate instant chocolate pudding 2, 3.4 ounce boxes
3 cups cold milk
mini Resee’s Cups for garnishing lightly chopped
peanut butter & semi sweet chocolate baking chips for garnish
chocolate & caramel sauce for garnishing

Instructions

Preheat the oven to 350 degrees and prepare a 9 x 13 baking dish with non stick cooking spray.
Mix together Oreo crumbs and melted butter. The consistency should feel and look like wet sand.
36 chocolate Oreos, 8 Tablespoons unsalted butter
Place crumbs in the bottom of the baking dish and press firm and flat using the palm of your hands. Bake for 10-12 minutes. When done, allow to cool completely before further use.
When the Oreo crust has cooled, cream together the cream cheese and powdered sugar in a large mixing bowl. Mix until smooth.
8 ounces cream cheese, 1 cup confectioner's sugar
Add peanut butter, 8 ounces of whipped topping, and vanilla and mix again, gently. Set aside.
1 cup creamy peanut butter, 16 ounces whipped topping, 1 teaspoon vanilla extract
In a separate large mixing bowl, mix together the instant pudding packages and cold milk. Mix until fully combined. The pudding will start to set soon after.
7 ounces chocolate instant chocolate pudding, 3 cups cold milk
Gently pour the cream cheese layer over the Oreo crust and smooth flat with a rubber spatula.
Top with chocolate pudding mixture and spread evenly.
Add the 8 ounces whipped topping, spreading evenly over the entire dish.
16 ounces whipped topping
Top with peanut butter & chocolate chips. Drizzle caramel, top with mini Resee’s cups and finish the lasagna with a drizzle of chocolate sauce.
mini Resee’s Cups for garnishing, peanut butter & semi sweet chocolate baking chips, chocolate & caramel sauce for garnishing
Cover and place inside the refrigerator for 4 hours or overnight before serving.

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