Instructions
1. Crush Oreos and mix with butter. Press into a 9×13-inch pan. Freeze.
2. Beat cream cheese, peanut butter, milk, and powdered sugar. Fold in whipped topping. Spread over crust. Freeze.
3. Whisk pudding with cold milk. Spread over peanut butter layer. Chill 5–10 minutes.
4. Top with remaining whipped topping and candy.
5. Chill for at least 3 hours before serving.
Notes
Use instant pudding, not the cook-and-serve variety.
Don’t skip the chilling time—each layer needs a little time to set properly.
Homemade whipped cream? Go for it! Just make sure it’s stabilized so it holds up.
Try other cookie bases like Nutter Butters or chocolate graham crackers.
This Peanut Butter Lasagna is creamy, crunchy, chocolatey, and just the right amount of indulgent. It’s the kind of dessert that disappears fast at potlucks and parties, and one that gets requested again and again.
