Peanut Butter Lasagna

Step 1

Add the cookies to a food processor or blender and process until you have fine crumbs. Alternately, place cookies in a zip top bag, seal, and crush with a mallet or rolling pin.

Step 2

Mix the cookie crumbs with the melted butter and press into a 9x13 baking dish. Set aside.

Step 3

Add the cream cheese, peanut butter, powdered sugar, and milk to a mixing bowl and beat with an electric mixer until well combined and smooth.

Step 4

Fold in the whipped topping by hand.

Step 5

Spread the peanut butter carefully over the prepared crust.

Step 6

Add the instant pudding and milk to a large bowl and mix well to combine.

Step 7

When pudding is smooth and has thickened slightly, spread over the peanut butter layer.

Step 8

Place in the refrigerator for 10 minutes.

Step 9

Spread the whipped topping over the pudding.

Step 10

Sprinkle the dish with the Reese’s, chocolate chips, peanut butter chips, peanuts, and drizzle with the chocolate syrup.

Step 11

Refrigerator for 3-4 hours to set before cutting.