Peanut Butter Chocolate Lasagna
User Reviews
4.7
Peanut Butter Chocolate Lasagna
Description
This Peanut Butter Chocolate Lasagna starts with a crust made from crushed Oreo cookies blended with melted butter, pressed firmly into a baking dish. The crust sets in the refrigerator or freezer to firm up. The filling layer is a blend of softened cream cheese and creamy peanut butter, combined with powdered sugar and milk until smooth. Although the instructions stop mid-step, the dessert traditionally includes additional layers like whipped topping and chocolate pudding to create a layered 'lasagna' effect.
The contrast between the crunchy chocolate Oreo crust and the creamy peanut butter layer is the defining element, offering a variety of textures and complementary flavors. The layering and chilling steps allow each component to set properly, resulting in a dessert that slices cleanly and presents attractively.
This dessert works well as a no-bake or chilled sweet option for parties or potlucks. Its combination of peanut butter and chocolate is widely enjoyed and provides richness without baking the assembled dessert.
Ingredients
- 36 pieces Oreo cookies not double stuffed
- 6 tablespoons butter melted
- 8 ounce cream cheese room temperature, package
- 1 cup peanut butter creamy
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 container whipped topping
- 2 packages chocolate instant pudding 3.9 ounce
- 3 cups milk
Instructions
- About an hour before you plan to make the dessert take the cream cheese out of the refrigerator to soften.
- Spray a 13 x 9 inch baking dish with cooking spray or coat it with butter.
- Crush the Oreos in a food processor or put them in a zippered bag and crush them with a rolling pin. Crush the entire cooking including the creamy centers.
- If you want you can save about 1/4 cup of the Oreos to put on top of the chocolate lasagna.
- Melt the butter and combine it with the crushed Oreos. Press the mixture down into the bottom of the baking dish. Use a metal spatula to press the cookie mixture down into the bottom to make the crust.
- Put the pan in the refrigerator or freezer for 10 minutes to firm up. Doing this in between each layer will make the final dessert cut better and have more define layers.
- Put the room temperature cream cheese and peanut butter in a mixer and mix until well combined. Then add the 2 Tablespoons of milk and the powdered sugar and mix it together.
- Spread this peanut butter cream cheese layer over the cookie crust.
- Refrigerate for 10 minutes (optional).
- Combine the 2 packages of instant chocolate pudding with the 3 cups of milk. Whisk them together for 2 minutes. The pudding should start to set and thicken.
- Refrigerate for 10 minutes (optional).
- Top the entire dessert with the container of whipped topping.
- Finish off the dessert with a final decorative layer if desired. This could be reserved crushed Oreos, mini peanut butter cups, chopped candy, or peanut butter and chocolate drizzle.
- Let the dessert chill in the freezer for 1 hour or the refrigerater for 4 hours before serving.
- This dessert looks best in the first 24 hours after it is made and should be eaten within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 351kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 380mg | 16% |
| Potassium | 246mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 436IU | 9% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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