Peanut Butter Lasagna

Contributed By: Terry Borden


• 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
• whipped topping
• 1 bag of Reese’s Mini Peanut Butter Cups
• peanut butter chips
• Chocolate Syrup (optional)


Oreo Crust
1. 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
1. With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
2. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.
Chocolate Layer
1. 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.)
2. Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
3. Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.

Helpful Hints:

Yield:12 servings
The bottom layer is a no bake Oreo cookie crumb base but any flavor of sandwich cookies (including Nutter Butters) would work perfectly in this recipe. I do use the whole Oreo in this base, including the frosting. You will get the best results using a food processor or blender to get fairly fine crumbs. If you don’t have access to a food processor, you can certainly place the cookies in a freezer bag and crush them with a rolling pin. Once mixed you’ll want to press them into the pan as firmly as possible (I sometimes use another pan the same size and press it firmly on top to get a smooth surface)

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