Peanut Butter Lasagna

Peanut Butter Lasagna

from tasteofhome.com
16 servings

Ingredients

  • 20 chocolate cream-filled chocolate sandwich cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners' sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15 miniature peanut butter cups, chopped
  • 1 cup 2% milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

  1. 1

    Crush 16 cookies and toss them with the butter. Press this mixture into an ungreased 9-inch square dish, then set it aside.

  2. 2

    In a large bowl or stand mixer, beat the cream cheese, peanut butter and 1 cup of confectioners' sugar until smooth. Fold in half the whipped topping. Spread this mixture over the crust, then sprinkle the chopped peanut butter cups over the top.

  3. 3

    In another large bowl (or a clean stand mixer bowl), beat the milk, pudding mix and remaining 1/2 cup confectioners' sugar on low speed for two minutes. Let it stand for two minutes, or until soft-set, then fold in the remaining whipped topping. Spread the cream topping over the peanut butter cups.

  4. 4

    Crush the remaining cookies, and sprinkle them over the top. Cover and chill for at least three hours before serving.