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CHOCOLATE PEANUT BUTTER LASAGNA Recipe

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This recipe for CHOCOLATE PEANUT BUTTER LASAGNA is from Nickii's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST
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)
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
12

 

 

 

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