Reese’s Chocolate Peanut Butter Cup Lasagna
Ingredients:
For the Crust:
24 Oreo cookies (crushed)
¼ cup butter (melted)
For the Peanut Butter Layer:
8 oz cream cheese (softened)
1 cup peanut butter
1 cup powdered sugar
1 ½ cups whipped topping (Cool Whip or homemade)
For the Chocolate Pudding Layer:
2 boxes (3.9 oz each) instant chocolate pudding mix
3 ¼ cups cold milk
For the Topping:
1 ½ cups whipped topping (Cool Whip)
12 Reese’s Peanut Butter Cups (chopped)
½ cup mini chocolate chips
½ cup Reese’s Pieces
Directions:
Prepare the Crust:
Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a plastic bag and using a rolling pin.
In a medium bowl, mix the Oreo crumbs with melted butter until well-combined.
Press the mixture into the bottom of a 9×13-inch dish to form an even crust. Place in the fridge to set while you prepare the filling.
Make the Peanut Butter Layer:
In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
Gradually add powdered sugar and mix until combined.
Fold in the whipped topping until fully incorporated.
Spread this peanut butter mixture evenly over the chilled Oreo crust.
Prepare the Chocolate Pudding Layer:
In another bowl, whisk together the chocolate pudding mix and cold milk until the pudding thickens, about 2-3 minutes.
Spread the chocolate pudding evenly over the peanut butter layer.
Add the Final Toppings:
Spread a layer of whipped topping over the chocolate pudding layer.
Top with chopped Reese’s Peanut Butter Cups, mini chocolate chips, and Reese’s Pieces for added texture and flavor.
Chill and Serve:
Cover and refrigerate for at least 2 hours (or overnight) to allow the layers to set.
Slice into squares and serve chilled.
Prep Time: 30 minutes | Chill Time: 2 hours | Total Time: 2 hours 30 minutes
Kcal: 550 kcal (per serving) | Servings: 12