Chocolate Peanut Butter Lasagna

The chocolate pudding layer uses two boxes of chocolate pudding mix (4 servings size each) along with milk.  You’re going to want to add a bit less milk than the box calls for which makes the pudding layer a little bit thicker and the dessert will hold it’s shape better.

Once made, Peanut Butter Lasagna will last in the fridge for a few days so it’s the perfect make ahead dessert for summer parties! I use a 9×13 glass pan that has a lid making transport and storage easy.  We add the toppings just before serving to keep the chocolate sauce from soaking into the whipped topping.



CHOCOLATE PEANUT BUTTER LASAGNA

This Peanut Butter Lasagna is an amazing dessert recipe that is both light and rich at the same time!  Chocolate lasagna has been a long time favorite in my household… and very few things go better with chocolate than peanut butter!

INGREDIENTS:
CRUST

  • 36 Oreo Cookies
  • 1/3 cup butter , melted

PEANUT BUTTER LAYER
  • 8 oz cream cheese, softened
  • 1 cup smooth peanut butter
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 1/2 cups whipped topping such as Cool Whip

CHOCOLATE LAYER
  • 2 boxes of instant chocolate pudding (4 servings size)
  • 2 3/4 cups milk

TOPPING

  • whipped topping
  • 1 bag of Reese’s Mini Peanut Butter Cups
  • peanut butter chips
  • Chocolate Syrup (optional)
  • Follow Spend With Pennies on Pinterest

DIRECTIONS:
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.
  • Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.

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