Description
This no-bake peanut butter lasagna is a creamy layered dessert with an Oreo crust, peanut butter filling, chocolate pudding, whipped topping, and candy garnishes. Perfect for an easy make-ahead treat.
Ingredients
Crust:
36 Oreo cookies
1/3 cup melted butter
Peanut Butter Layer:
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 1/2 cups whipped topping
Chocolate Layer:
2 boxes instant chocolate pudding mix (3.4 ounces each, 4-serving size)
2 3/4 cups milk
Topping:
Whipped topping
Mini peanut butter cups, chopped
Peanut butter chips
Chocolate syrup (optional)
Instructions
1. Finely crush Oreo cookies in a food processor and mix with melted butter. Press into a 9×13 inch dish. Freeze while preparing the filling.
2. Beat cream cheese, milk, and peanut butter until fluffy. Add powdered sugar gradually. Fold in whipped topping gently. Spread over the crust and freeze again.
3. Mix pudding mix with milk until thick. Spread evenly over the peanut butter layer. Refrigerate for 5 minutes.
4. Top with whipped topping, chopped peanut butter cups, peanut butter chips, and chocolate syrup if desired.
5. Chill in the refrigerator for at least 3 hours before serving.
Notes
Use creamy peanut butter for a smooth texture.
Refrigerate leftovers for up to 3 days.
For neat slices, dip a sharp knife in warm water before cutting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American