Peanut Butter Lasagna

Considering the name of this contains the words "peanut butter," you'd think it would have a stronger peanut butter flavor. I'd call it more chocolate lasagna with a peanut butter twist. No matter what you call it, it was still good. Oftentimes with peanut butter things it can come out very rich, but this was light enough. It also holds its shape well when you cut it, which is nice for serving. 

• 20 Oreo cookies, divided
• 2 Tbsp butter, softened
• 8 oz cream cheese, softened
• 1/2 cup peanut butter
• 1 1/2 cups confectioners sugar, divided
• 16 oz Cool Whip, divided
• 15 miniature peanut butter cups, chopped
• 1 cup 2% milk
• 3.9 oz instant chocolate fudge pudding mix

By hand or using a food processor, crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish. In a large bowl, beat the cream cheese, peanut butter, and 1 cup confectioners sugar until smooth. Fold in half the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another bowl, beat the milk, pudding mix, and remaining 1/2 cup confectioners sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Serves 16

Total Time: 20 minutes plus chilling

Recipe from Taste of Home