Peanut Butter Chocolate Lasagna

Name: Peanut Butter Chocolate Lasagna
Prep time: 10 min
Total time: 10 min
Ingredients: 14.3 oz. Oreo cookies; 6 tablespoons unsalted butter (, melted); 3/4 cup creamy peanut butter; 1 cup powdered sugar; 8 oz. cream cheese (, at room temperature); 16 oz. Cool Whip; 5.9 oz. instant chocolate pudding dry mix; 2 cups milk; 2 regular sized Butterfinger candy bars (, chopped)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 20

Author : Nikki Gladd

chocolate lasagna oreo dessert peanut butter lasagna

Ingredients

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14.3 oz. Oreo cookies6 tablespoons unsalted butter (, melted)3/4 cup creamy peanut butter1 cup powdered sugar8 oz. cream cheese (, at room temperature)16 oz. Cool Whip5.9 oz. instant chocolate pudding dry mix2 cups milk2 regular sized Butterfinger candy bars (, chopped)

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Instructions

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Step 1

Lightly grease a 13- by 9- inch pan with nonstick spray. Crush Oreos in a blender then transfer to a medium bowl. Mix in the melted butter and toss to coat. Evenly press into the bottom of the pan.

Step 2

In a medium bowl, combine the peanut butter, powdered sugar and cream cheese until smooth. I use my stand mixer fitted with the paddle attachment, but you can also use a wooden spoon or rubber spatula. Fold in half of the Cool Whip, then spread over the Oreo crust.

Step 3

In another medium bowl, whisk the chocolate pudding mix into the 2 cups of milk. Let stand for 2 minutes to thicken, then evenly spread over the peanut butter cream cheese layer.

Step 4

Spread the remaining Cool Whip over top then sprinkle with the chopped Butterfinger candy bars. Cover with plastic wrap and refrigerate for at least 1 hour before serving. Keeps in the fridge for a few days, but no longer than 1 week.