Reeses Lasagna

Ingredients

• 30 Oreos crushed
• 6 tablespoons unsalted butter melted and cooled
• 8 ounces cream cheese softened to room temperature
• ½ cup confectioners sugar
• 1 cup creamy peanut butter
• 2 3.4 oz chocolate pudding packets
• 3 cups cold milk
• 16 ounces whipped topping divided
• 25 mini Reese’s peanut butter cups chopped
• Chocolate sauce for drizzling

Instructions

1. Preheat your oven to 350F degrees and grease a 13×9 baking dish.
2. In a large mixing bowl, combine the crushed Oreos and melted butter until combined. Evenly spread the mixture into the greased baking dish.
3. Optional Step: Bake the crust for 8 minutes, remove and allow to completely cool. This makes it crisper, but you can skip thhebaking and jus freeze the crust while you are working on the next layer.
4. Beat the softened cream cheese, peanut butter and powdered sugar until smooth with an electric mixer.
5. Fold in 8 ounces of the whipped topping into the cream cheese mixture until just combined.
6. Spread the peanut butter cream cheese mixture evenly across the top of the cooled crust. Refrigerate while you prepare the next layer.
7. In a medium sized bowl, whisk together the chocolate pudding packets with the cold milk until smooth.
8. Remove the cake from the refrigerator and spread the chocolate pudding layer across the top of the peanut butter layer.
9. Spread the remaining whipped cream over the top of the chocolate pudding layer.
10. Garnish the top of the whipped cream with chopped Reese’s.
11. Chill in the refrigerator for at least 1 hour, or overnight, before serving.
12. Drizzle with chocolate sauce, slice and serve, enjoy!