This recipe is titled Peanut Butter Lasagna, but Holly doesn’t like that name so, we have to come up with a better name

Peanut  Butter Lasagna

Crust:

36 Oreo Cookies, crushed ⅓ cup melted butter

In a food processor, crush Oreo cookies.  Stir in melted butter.  Press into a 9×13 inch pan or a glass dish.  Place in the freezer while preparing the next layer.

Peanut Butter Layer:

8 oz. cream cheese

1 cup creamy peanut butter

1 cup powdered sugar

¼ cup milk

1 ½ cups whipped topping

Mix cream cheese, peanut butter, and milk on medium speed until fluffy.  Slowly add in powdered sugar.  Remove from mixer and fold in whipped topping.  Spread peanut butter layer over Oreo crust.  Place in freezer while preparing the next layer.

Chocolate Layer:

2 (3.4 oz) boxes instant chocolate pudding

2 ¾ cups milk

In a bowl, mix together both boxes of pudding mix with the milk.  (Note: this will be less milk than called for on the box.  This is to make the layer a little thicker than traditional pudding.)  Spread the pudding onto the peanut butter layer.  Place in the refrigerator and allow to set for about 10 minutes.  

Topping:

Whipped Topping (I prefer whipped heavy whipping cream but you can use something like Cool Whip)

1 bag mini Reese’s Peanut Butter Cups

Peanut Butter Chips

Chocolate Syrup

Top pudding layer with Cool Whip.  Sprinkle with chopped mini Reese’s, peanut butter chips, and drizzle with chocolate syrup.