Peanut butter lasagna

Step 1

Begin by crushing the cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the cookies have turned into fine crumbs, you are done.

Step 2

Place the cookie crumbs to a large bowl. Stir in the melted butter and use a fork to incorporate the butter into the cookie crumbs.

Step 3

When the butter is distributed, transfer the mixture to a 9x13 inch baking dish. Press the crumbs into the bottom of the pan. Then place the pan in the refrigerator while you work on the additional layers.

Step 4

Mix the cream cheese with a hand mixer until light and fluffy. Add in the peanut butter, 2 Tablespoons of milk, and powder sugar.

Step 5

Mix until the ingredients are well combined. Then stir in by hand half of the cool whip. Then spread this mixture over the crust in the 9X13 pan.

Step 6

Next in a separate bowl, beat together the chocolate instant pudding with the 3 cups cold milk until the pudding starts to thicken. Use a spatula to spread the mixture over the previous peanut butter layer.

Step 7

Place the dessert in the refrigerator for 15-20 minutes to allow the pudding to thicken some more.

Step 8

Then spread the remaining Cool Whip over the top. Drizzle the top with the chocolate syrup and sprinkle the Reese’s, chocolate chips and peanut butter chips evenly over the top.

Step 9

Place in the freezer for 1 hour, or the refrigerator for 4 hours before cutting and serving. Enjoy!