You start with a crunchy, OREO-cookie crust, then top it with a cream cheese-peanut butter layer that is smooth and out of this world amazing. Next, top it with instant chocolate pudding, Cool Whip, and peanut butter chocolate candies, as well as melted peanut butter for extra good measure!
Place the Oreos in a food processor until they are fine crumbs. Add melted butter to the Oreos in the food processor and pulse until combined. Press into bottom of 13x9 pan. Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients.
Use a mixer to combine the cream cheese, powdered sugar and peanut butter until smooth, about 2 minutes.
Fold in cool whip until fully incorporated. Set aside.
Whisk together instant chocolate pudding and milk until thickened.
Remove the baking dish from the fridge.
Pour the peanut butter-cream cheese mixture over the chocolate cookie crust and smooth down using an offset spatula.
Next, add the pudding layer and smooth out.
Top with Cool Whip. Sprinkle the chopped PB cups on top.
Warm the peanut butter in the microwave until it reaches drizzling consistency. Drizzle PB over the top. Chill until ready to serve.
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Notes
If you are traveling with this chocolate peanut butter lasagna, be sure to keep it in the refrigerator until you are ready to leave. If possible, transport in a cooler with ice if your trip is longer than 30 minutes. When you arrive, pop it in your hostess' refrigerator.
A food processor will make creating the oreo crust a lot easier. However, if you don't have a food processor you can place the Oreos in a gallon zipper plastic bag and use a rolling pin to crush them into crumbs. Then use a wooden spoon to mix in the butter.
Do not remove the cream centers from the cookies. Use regular Oreos, not Double Stuff. 36 cookies = 3 cups of crumbs.