Description
A rich and creamy no-bake dessert layered with peanut butter, chocolate pudding, and whipped topping over an Oreo crust.
Ingredients
Units
Scale
- 36 Oreo cookies, crushed
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 16 oz whipped topping, divided
- 2 (3.9 oz) packages instant chocolate pudding mix
- 3 cups cold milk
- 1/2 cup mini chocolate chips (optional topping)
- 1/4 cup chopped peanuts (optional topping)
Instructions
- In a medium bowl, mix crushed Oreo cookies with melted butter. Press into the bottom of a 9×13 inch dish to form the crust.
- In a separate bowl, beat together cream cheese, powdered sugar, and peanut butter until smooth. Fold in 8 oz of whipped topping.
- Spread the peanut butter mixture over the Oreo crust evenly.
- In another bowl, whisk chocolate pudding mix with cold milk until thickened. Spread over the peanut butter layer.
- Top with the remaining whipped topping.
- Sprinkle mini chocolate chips and chopped peanuts on top if desired.
- Refrigerate for at least 4 hours or until set before serving.
Notes
- You can substitute crunchy peanut butter for extra texture.
- Let the lasagna chill overnight for best results.
- Use low-fat or sugar-free ingredients for a lighter version.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg