Peanut Butter Lasagna

by

Ingredients

Base Layer

  • 36 Oreo cookies finely crushed
  • ¼ cup unsalted butter melted

Peanut Butter Cream Layer

  • 8 oz 225g cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 ½ cups whipped topping Cool Whip or homemade

Chocolate Layer

  • 1 ½ cups semi-sweet chocolate chips
  • ⅓ cup heavy cream

Instructions

  • Prepare the Base
  • Mix crushed Oreos with melted butter until evenly coated.
  • Press firmly into the bottom of a 9×13-inch baking dish.
  • Chill in the refrigerator while preparing the next layers.
  • Make the Peanut Butter Cream
  • In a bowl, beat cream cheese and peanut butter until smooth.
  • Add powdered sugar and vanilla extract, mixing well.
  • Fold in whipped topping gently until fully combined.
  • Spread the peanut butter mixture evenly over the chilled cookie base.
  • Prepare the Chocolate Topping
  • Heat heavy cream in a small saucepan until just simmering.
  • Pour over chocolate chips in a bowl. Let sit 1–2 minutes.
  • Stir until smooth and glossy.
  • Pour chocolate evenly over the peanut butter layer.
  • Chill and Set
  • Refrigerate for at least 4 hours, preferably overnight, to firm up.
  • Serve
  • Slice into squares or rectangles.
  • Optional: top with chopped peanuts or whipped cream for extra flair.

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