Peanut Butter Lasagna

If you’re a peanut butter and oreo lover, then this addictive peanut butter lasagna recipe is the ONLY peanut butter dessert recipe you’ll need.

this RECIPE

How to Make Addictive Peanut Butter Lasagna

1. Create the base. Blend Oreo cookies and melted butter, then press the mixture into the pan. Refrigerate for 30 minutes.
   
2. Make the peanut butter layer. Mix cream cheese, peanut butter, milk, and powdered sugar until creamy. Fold in whipped topping, then spread over the crust. Freeze while making the chocolate layer.
   
3. Make the chocolate layer. Mix instant pudding and milk, then spread over the peanut butter layer. Top with whipped topping, drizzle with peanut butter and chocolate sauce, and sprinkle with peanuts or chocolate chips. Refrigerate until ready to serve.
   

Storing and Freezing Instructions

To Store: Peanut butter lasagna last in the fridge for three to four days. Make sure to wrap it tightly to keep out any fridge smells. This is also a great make-ahead meal due to the time it takes to set before serving. 

To Freeze:  This lasagne dessert also freezes well. Cover it tightly in several layers of wrap and freeze for up to three months. Thaw in the refrigerator overnight before serving. 

Peanut Butter Lasagna

If you're a peanut butter and oreo lover, then this addictive peanut butter lasagna recipe is the ONLY peanut butter dessert recipe you'll need.

Prep Time: 30 minutes mins

Total Time: 30 minutes mins

Servings: 12

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Ingredients 

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For the base: 

• ▢ 36 Oreo Cookies
• ▢ ⅓ cup butter, melted

For the peanut butter layer:

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

For the chocolate layer:

• ▢ 2 4 serving boxes instant chocolate pudding
• ▢ 2 ¾ cups milk

For the topping:

• ▢ 2 cups whipped topping
• ▢ ¼ cup peanut butter, warmed
• ▢ 2 tbsp chocolate syrup, optional
• ▢ 1/3 cup semisweet mini chocolate chips or 1 bag of Reese’s Mini Peanut Butter Cups
• ▢ ¼ cup chopped roasted peanuts

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Instructions 

• Add the Oreo cookies and melted butter to food processor and process until a sticky mixture has formed.
• Press the mixture firmly and evenly against the bottom of 9×13 baking pan.
• Refrigerate for 30 minutes.
• To make the peanut butter layer, place the cream cheese, peanut butter, milk and powdered sugar in the bowl of a stand mixer fitted with a paddle attachment.
• Mix on medium-low speed until the mixture is creamy.
• Fold in the whipped topping.
• Pour the filling over the crust and smooth with spatula.
• Place in the freezer while making the chocolate layer.
• Add the instant pudding and milk to a bowl and mix well.
• Pour the chocolate layer over the peanut butter layer.
• Top with whipped topping.
• Drizzle with peanut butter and chocolate sauce.
• Sprinkle with chopped peanuts, chocolate chips or mini peanut butter cups if using.
• Refrigerate until ready to serve.

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