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Recipe: Chocolate Peanut Butter Lasagna

Dessert lasagna has become something that I’ve experimented with and come to love more and more with time. There are a few steps to this whole process but I promise the end is like getting a delicious reward you’ll be glad to devour.

Chocolate Peanut Butter Lasagna

Course Dessert

Equipment

  • Food Processor
  • Mixer

Ingredients
  

Crust

  • 1 pkg Oreos (about 36 cookies)
  • 1/3 cup butter, melted

Peanut Butter Layer

  • 1/4 cup milk
  • 8 oz cream cheese, softened
  • 1 cup smooth peanut butter
  • 1 cup powdered sugar
  • 1 1/2 cups Cool Whip

Chocolate Layer

  • 2 3/4 cups milk
  • 2 boxes instant chocolate pudding (4 servings size)

Topping

  • Cool Whip
  • Reeses Peanut Butter Cups
  • Chocolate Syrup

Instructions
 

Crust

  • Finely crush the Oreos with a food processor then stir in melted butter until evenyl distributed. Press evenly into 9x13 glass dish to create your crust. Place in freezer while you make the peanut butter layer.

Peanut Butter Layer

  • Mix milk, cream cheese and peanut butter on medium until fluffy. Slowly add powdered sugar and then gently fold in Cool Whip.
    Spread the peanut butter layer evenly across your crust and place back in freezer.

Chocolate Layer

  • Whisk together milk and pudding mixes until completely mixed. Spread the chocolate layer evenly across the peanut butter layer. Place in fridge for 15 minutes to set.

Topping

  • Place Reese's Cups in the freezer for 5-10 minutes. Top evenly with remaining Cool Whip. Once cold, chop Reese's cups into small pieces and sprinkle across the top and finish with chocolate sauce.
Keyword Chocolate, Peanut Butter, Pie, Sweets

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