This spread Lasagna is an incredible course instruction that's each light-weight and made at an equivalent time! Chocolate lasagna has been an extended time favorite in my household… and extremely few things go higher with chocolate than peanut butter!
Refrigerating every portion of this spread lasagna between layers only for a few of minutes provides it barely enough time to line up before adding consecutive layer!
- CRUST
- 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
- TOPPING
- whipped topping
- 1 bag of Reese’s Mini Peanut Butter Cups
- peanut butter chips
- Chocolate Syrup optional
Instructions
- OREO CRUST
- 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
- 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.
- CHOCOLATE LAYER
- 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 Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.
Read more our recipe Cheesecake Keto Fat Bombs #dessert #keto
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