Name: Chocolate Peanut Butter Lasagna
Ingredients: Peanut butter sandwich cookies, crushed — 16 oz (reserve 8–9 cookies for topping) 🍪; Unsalted butter, melted — 8 tbsp (½ cup) 🧈; Milk — 1½ cups 🥛; Instant chocolate pudding mix — 3.9 oz 🍫; Cream cheese, softened — 4 oz 🧀; Powdered sugar — ½ cup 🍚; Creamy peanut butter — ½ cup (plus extra for drizzling) 🥜; Whipped topping (Cool Whip) — 8 oz 🍦; Milk chocolate chips — ½ cup 🍫; Peanut butter chips or chopped peanuts — ½ cup 🥜; Reserved crushed peanut butter sandwich cookies for sprinkling — as needed 🍪

Preheat oven to 350°F (175°C) and lightly spray an 8×8-inch pan.
Combine 16 oz crushed peanut butter sandwich cookies with melted butter until crumbs are moistened.
Press crumbs firmly into bottom of prepared pan in an even layer.
Bake crust for 10 minutes then remove and let cool completely.
Whisk instant chocolate pudding mix with 1½ cups cold milk until thickened (about 2 minutes).
Spread set chocolate pudding evenly over cooled crust and refrigerate while preparing next layer.
Beat softened cream cheese until smooth, then add ½ cup creamy peanut butter and mix until combined.
Lower mixer speed and gradually add powdered sugar, mixing until smooth and fully incorporated.
Spread peanut butter cream cheese mixture evenly over the chocolate pudding layer.
Spread whipped topping evenly over the peanut butter layer.
Sprinkle milk chocolate chips and peanut butter chips (or chopped peanuts) evenly over the top.
Sprinkle reserved crushed sandwich cookies over the toppings and optionally drizzle extra melted peanut butter.
Chill lasagna in the refrigerator for at least 120 minutes to set.
Cut into 2” x 2” squares (about 16 bars), serve chilled and enjoy.

Ingredients

Instructions