Chocolate Peanut Butter Lasagna Recipe 425

CHOCOLATE PEANUT BUTTER LASAGNA RECIPE - (4.2/5)

Steps:

• OREO CRUST: In a food processor or a Ziploc bag, 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. PEANUTBUTTER LAYER: With mixer on medium, mix 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. CHOCOALTE 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 cool whip, chopped Reese's Mini Pieces and chocolate sauce if desired. Refrigerate at least 3 hours before serving.

PEANUT BUTTER CHOCOLATE LUSH

Steps:

• Line a 8x8" casserole pan with parchment paper and set aside.
• Place the OREOs and 3 Tablespoons of the butter in a food processor and blitz until a ball of dough forms. Add additional tablespoon of butter as needed.
• Fold the OREO dough out into the casserole dish and press down to form a even "crust" layer using a spatula or wet hands.
• Place the casserole dish in the fridge for at least 10 minutes as you prep the other ingredients. (The freezer is even better!)
• Combine the cream cheese, icing sugar and peanut butter until smooth, about 2 minutes.
• Fold in 1 cup of the cool whip until fully incorporated. Set aside.
• Prepare the chocolate pudding layer by whipping the pudding mix and milk for 2 minutes until thickened.
• Remove the casserole dish from the fridge and assemble the layers of your dessert.
• Pour out the peanut butter-cream cheese mixture over the chocolate cookie crust and smooth down using an offset spatula.
• Next, add the remaining 1 cup cool whip as the final layer and smooth down.
• Top with the remaining whipped topping and place in the fridge.
• Measure out the candy melts into one small microwave-safe dish, and then the chocolate chips into a second.
• Melt the candy melts and chocolate chips in the microwave, heating for 25 seconds and then stirring, Repeat as needed.
• Stir in enough shortening to make the candy melts and chocolate chips easy to drizzle. Allow to cool but not harden as you prepare the peanut butter cups.
• Chop all of the mini PB cups in half and then remove the casserole dish from the fridge.
• Sprinkle the PB cups and Reese's Pieces overtop of the Cool whip layer and then drizzle the peanut butter candy melts and melted chocolate chip overtop.
• Chill until ready to serve.