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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Reese’s Chocolate Peanut Butter Cup Lasagna Recipe

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This recipe for Reese’s Chocolate Peanut Butter Cup 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
25 regular Oreos
6 tablespoons butter melted
Peanut Butter Layer
8 ounces of cream cheese softened
1 cup granulated sugar
1 1/4 cups peanut butter
8 ounces of whipped topping thawed
CHOCOLATE PUDDING LAYER
1 large 5.9-ounce box of instant chocolate pudding mix
3 cups milk cold
TOPPING
8 ounces whipped topping thawed
1/2 cup warmed Peanut Butter
1/2 cup chocolate fudge topping or syrup
30 mini peanut butter cups cut in half
Directions:
Directions:
First, start by making the crust. Place the whole Oreos in a food processor and blend at high speed until they are fine crumbs.
Slowly pour in the melted butter while the food processor runs at low speed, then give the mixture a quick stir to make sure it is mixed well.
Press the crumbs into the bottom of a 13×9 baking dish or pan, then place in the freezer for 20 minutes.
While the crust is freezing, make the layers. In a large bowl, combine the cream cheese and sugar, and use an electric mixer to blend them until smooth.
Add the peanut butter and continue mixing until, once again, smooth.
Spoon in the whipped topping and mix at low speed until completely mixed. Set aside.
In a separate large or medium bowl, add the chocolate pudding mix and cold milk. Whisk until the pudding starts to thicken, then let it sit for another 2-3 minutes or until the pudding is very thick.
Pour the peanut butter cream cheese mixture over the Oreo crust, and smooth it out evenly. Then spread the chocolate pudding over the peanut butter layer, and finally, spread the remaining whipped topping over the top.
Cover the dessert with plastic wrap, and chill in the refrigerator for at least 4 hours, but overnight is best.
Top with warmed peanut butter, hot fudge topping or chocolate syrup, and mini peanut butter cups.
Serve chilled.

 

 

 

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