Peanut Butter Lasagna Dessert
No bake peanut butter lasagna dessert with an Oreo cookie crust, creamy peanut butter cheesecake layer, chocolate pudding layer, and whipped topping
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INGREDIENTS
Oreo Crust
- 36 Oreo sandwich cookies crushed
- 8 tbsp unsalted butter melted.
Peanut Butter Cream Layer
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping thawed.
Chocolate Pudding Layer
- 2 packages instant chocolate pudding mix 3.4 oz each
- 3 cups cold milk.
Topping
- 8 oz whipped topping thawed
- 1 cup chopped peanut butter cups
- 2 tbsp mini chocolate chips optional
- chocolate syrup optional.
INSTRUCTIONS
Crust
- combine crushed cookies and melted butter until evenly moistened
- press firmly into a 9x13 inch dish in an even layer
- chill 10 minutes to set.
Peanut Butter Cream Layer
- beat cream cheese and peanut butter until smooth
- mix in powdered sugar and vanilla until fully combined
- fold in whipped topping until fluffy
- spread evenly over chilled crust.
Pudding Layer
- whisk pudding mix and cold milk for 2 minutes until thickened
- rest 5 minutes to set
- spread evenly over peanut butter layer.
Finish And Chill
- spread whipped topping evenly over pudding layer
- sprinkle with chopped peanut butter cups and optional chocolate chips and drizzle
- cover and refrigerate at least 4 hours before slicing and serving.
Notes
1. Use graham crackers or chocolate wafer cookies instead of Oreos 2. substitute homemade stabilized whipped cream for whipped topping 3. for cleaner slices chill overnight and cut with a warm dry knife 4. use vanilla or peanut butter pudding for a different flavor profile 5. make ahead up to 2 days and keep refrigerated
Nutrition
Calories: 520kcal | Carbohydrates: 55g | Protein: 8g | Fat: 30g