The best homemade biscuit recipe

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!

Ingredients

Crust

• ▢36 Oreo Cookies
• ▢⅓ cup butter melted

PEANUT BUTTER LAYER

• ▢8 ounces cream cheese softened
• ▢1 cup smooth peanut butter
• ▢1 cup powdered sugar
• ▢¼ cup milk
• ▢1 ½ cups whipped topping such as Cool Whip

Chocolate Layer

• ▢2 boxes of instant chocolate pudding 4 servings size
• ▢2 ¾ cups milk

Topping

• ▢whipped topping
• ▢1 bag of Reese’s Mini Peanut Butter Cups
• ▢peanut butter chips
• ▢Chocolate Syrup optional

 

Instructions

OREO 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 INFORMATION

Calories: 471, Carbohydrates: 49g, Protein: 11g, Fat: 27g, Saturated Fat: 11g, Cholesterol: 38mg, Sodium: 424mg, Potassium: 345mg, Fiber: 2g, Sugar: 32g, Vitamin A: 545IU, Calcium: 119mg, Iron: 3.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)