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Reese's Chocolate Peanut Butter Cup Lasagna

A no-bake dessert that layers rich chocolate and creamy peanut butter, perfect for any occasion.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert, Party Food
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Oreo Crust
  • 25 pieces 25 regular Oreos
  • 6 tablespoons 6 tablespoons butter (melted) Use unsalted butter for best flavor.
Peanut Butter Layer
  • 8 ounces 8 ounces cream cheese (softened) Leave at room temperature for about 30 minutes before use.
  • 1 cup 1 cup granulated sugar
  • 1.25 cups 1 1/4 cups peanut butter
  • 8 ounces 8 ounces whipped topping (thawed)
Chocolate Layer
  • 1 large box 1 large (5.9-ounce) box of instant chocolate pudding mix
  • 3 cups 3 cups cold milk
  • 8 ounces 8 ounces whipped topping (thawed)
Topping
  • 1/2 cup 1/2 cup warmed peanut butter
  • 1/2 cup 1/2 cup chocolate fudge topping or syrup
  • 30 pieces 30 mini peanut butter cups (cut in half)

Method
 

Preparation
  1. In a food processor, blend the whole Oreos until they turn into fine crumbs.
  2. Pour in the melted butter slowly while processing until well mixed.
  3. Press the mixture into the bottom of a 13x9 baking dish and freeze for 20 minutes to set.
Peanut Butter Layer
  1. In a large bowl, beat together the softened cream cheese and sugar with an electric mixer until smooth.
  2. Add peanut butter and mix until well combined.
  3. Gently fold in one container of whipped topping and set aside.
Chocolate Layer
  1. In another bowl, whisk together the chocolate pudding mix and cold milk until the pudding thickens.
  2. Let it sit for 2-3 minutes until it reaches a nice, thick consistency.
Assembly
  1. Pour the peanut butter mixture over the chilled Oreo crust, spreading it evenly.
  2. Layer the thick chocolate pudding on top, followed by the remaining whipped topping.
Chill
  1. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is even better!
Finish and Serve
  1. Before serving, drizzle warmed peanut butter and chocolate fudge over the top and garnish with halved mini peanut butter cups.

Notes

To store leftovers, cover tightly with plastic wrap and refrigerate for 3-4 days. Can freeze for future enjoyment.