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Peanut Butter Lasagna

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This Peanut Butter Lasagna is creamy, crunchy, chocolatey, and just the right amount of indulgent. It's the kind of dessert that disappears fast at potlucks and parties, and one that gets requested again and again.
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Prep Time 20 minutes
Chill Time 3 hours
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Crush Oreos and mix with butter. Press into a 9x13-inch pan. Freeze.
  2. Beat cream cheese, peanut butter, milk, and powdered sugar. Fold in whipped topping. Spread over crust. Freeze.
  3. Whisk pudding with cold milk. Spread over peanut butter layer. Chill 5–10 minutes.
  4. Top with remaining whipped topping and candy.
  5. Chill for at least 3 hours before serving.

Notes

  • Use instant pudding, not the cook-and-serve variety.
  • Don’t skip the chilling time—each layer needs a little time to set properly.
  • Homemade whipped cream? Go for it! Just make sure it’s stabilized so it holds up.
  • Try other cookie bases like Nutter Butters or chocolate graham crackers.

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