https://www.spendwithpennies.com/chocolate-peanut-butter-lasagna/
Made this for Father's Day. SO GOOD! Accidentally dropped the last half out of the fridge. Still dreaming of it. I didn't want a huge amount so I modified so make it into a smaller rectangle pyrex rather than the 9x13 and made that recipe below.
Crust
18-20 oreos (can use the PB Oreos, that's what I used)
1/4-1/3 cup melted butter (1/4 should be fine)
Crush oreos via food processor or smash with rolling pin in large ziplock bag. Stir in melted butter. Make sure it comes together and press into pan. Refrigerate or freeze until next layer is ready. I did make the pudding a day ahead.
Peanut Butter Layer
4 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
¼ cup milk
1 ½ cups whipped topping
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.
Pudding Layer
1 1/2 cups milk
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.)
Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
Top with remaining whipped topping, chopped Reese’s. Refrigerate at least 3 hours.
