Peanut Butter Crunch Lasagna

Ingredients:

Crust:

36 Oreo Cookies

⅓ cup melted butter

Peanut Butter Layer:

8 ounces softened cream cheese

1 cup smooth peanut butter

1 cup powdered sugar

¼ cup milk

1 ½ cups whipped topping (e.g., Cool Whip)

Chocolate Layer:

2 boxes of instant chocolate pudding (4-serving size)

2 ¾ cups milk

Topping:

Whipped topping

1 bag of Reese’s Mini Peanut Butter Cups

Peanut butter chips

Chocolate Syrup (optional)

Instructions:

OREO CRUST:

Start by crushing Oreo cookies in a food processor until they become finely crushed.

Next mix in melted butter until the mixture becomes consistent and well combined.

Press this mixture into a 9″ x 13″ pan. Place it in the freezer to set.

PEANUT BUTTER LAYER:

Using a mixer blend softened cream cheese, peanut butter and milk together until they become fluffy and well incorporated.

Gradually add sugar to the mixture while continuing to blend. Then gently fold in whipped topping until everything is evenly mixed.

Spread this layer, over the Oreo crust you prepared and return it to the freezer for some time to set.

CHOCOLATE LAYER:

In a bowl combine chocolate pudding mix with milk. Mix vigorously until the mixture thickens up nicely.

Spread this chocolatey mixture over the peanut butter layer you prepared earlier. Allow it to chill briefly in the refrigerator.

TOPPING:

To add a finishing touch, layer on some whipped topping followed by Reese’s Mini Peanut Butter Cups and peanut butter chips generously.

For a touch of elegance, you can optionally drizzle some chocolate syrup over the top of your creation.

CHILL:

Place your dessert in the refrigerator, for at least 3 hours or more so that all those delightful layers can fully set and meld together before indulging in each scrumptious bite.

Notes:

To create a Peanut Butter Crunch Lasagna that is gluten-free try these substitutions:

Instead of using Oreo cookies, for the crust opt for gluten-free chocolate cookies.

Make sure to choose a chocolate pudding mix that is certified gluten-free.

By making these changes you can savor the layers of taste and texture in a gluten-free version.

Nutrition Information:

YIELDS: 12 | Serving Size: 1

Frequently Asked Questions:

Can I use a different type of cookie for the crust?

While Oreo cookies provide a classic and delicious base, you can experiment with other cookies as well.

Chocolate cookies or graham crackers could work as alternatives for the crust.

Is there a substitute for Cool Whip?

If you prefer, you can use homemade whipped cream instead of Cool Whip in the recipe.

Simply whip heavy cream with a bit of sugar until stiff peaks form.

Can I make this recipe ahead of time?

Yes, you can definitely make this recipe ahead of time.

It’s best to assemble the dessert and allow it to chill in the refrigerator for a few hours or overnight before serving.

Can I make this dessert less sweet?

If you’d like to reduce the sweetness, you can adjust the amount of powdered sugar used in the peanut butter layer.

Start by using less sugar and taste as you go until you reach your desired level of sweetness.

Can I use a different type of chocolate for the chocolate layer?

If you don’t have instant chocolate pudding mix, you can experiment with other chocolate-flavored fillings or layers, such as chocolate mousse or a chocolate ganache.

Is there a substitute for cream cheese in the peanut butter layer?

If you’re not a fan of cream cheese or looking for alternatives, you can try using mascarpone cheese or Greek yogurt for a tangy and creamy layer.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! You can substitute homemade whipped cream for Cool Whip.

Whip heavy cream with a bit of sugar until stiff peaks form to create your own whipped topping.

Can I make this dessert ahead of time?

Yes, you can prepare this dessert ahead of time and refrigerate it until you’re ready to serve.

It’s best to allow it to chill for several hours or overnight so that the layers can set properly.

Can I adjust the sweetness of the dessert?

Certainly! If you’d like to control the sweetness level, you can adjust the amount of powdered sugar in both the peanut butter layer and the chocolate pudding layer.

Add sugar gradually and taste as you go until you’re satisfied.