Simmering Saturdays: Peanut Butter Lasagna
Peanut Butter Lasagna
Peanut Butter Lasagna has layers of fluffy peanut butter filling, rich chocolatey pudding and a sweet whipped topping all nestled on a chocolate Oreo cookie crust.
Ingredients
Crust
- 36 Oreo Cookies
- ⅓ cup butter melted
PEANUT BUTTER LAYER
- 8 ounces cream cheese softened
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- ¼ cup milk
- 1 ½ cups whipped topping such as Cool Whip
Chocolate Layer
- 2 boxes of instant chocolate pudding 4 servings 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
-
In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.
PEANUT BUTTER LAYER
-
With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
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Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.
CHOCOLATE LAYER
-
In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)
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Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
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Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.
Simmering Saturdays is a recurring column on InkFreeNews. This food feature is provided by spendwithpennies.com. Look for it to post weekly at 10 a.m.
