Ingredients
- Oreo cookies, crushed: 36
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 8 ounces
- Powdered sugar: 1 cup
- Cool Whip, divided: 16 ounces
- Peanut butter: 1 cup
- Chocolate syrup: 1/4 cup
- Mini peanut butter cups, halved: 1 cup
Instructions
- Step 1: Combine the crushed Oreos and melted butter in a bowl. Press the mixture into the bottom of a 9×13 inch pan to form the crust.
- Step 2: In a large bowl, beat together the softened cream cheese and powdered sugar until smooth. Gently fold in 8 ounces of Cool Whip (half of the container).
- Step 3: In a separate bowl, combine the peanut butter and the remaining 8 ounces of Cool Whip. Mix well until fully combined and smooth.
- Step 4: Spread the cream cheese mixture over the Oreo crust. Drizzle with chocolate syrup.
- Step 5: Spread the peanut butter mixture over the cream cheese layer.
- Step 6: Top with the halved mini peanut butter cups. Refrigerate for at least 4 hours, or preferably overnight, before serving to allow it to set.
Notes
- Store leftovers covered tightly in the refrigerator for up to 3 days, but it's best enjoyed sooner rather than later.
- This lasagna is best served chilled directly from the refrigerator, as the layers soften quickly at room temperature.
- Cut into small squares to serve, as this dessert is very rich and a little goes a long way!
- For easier slicing, run a long, sharp knife under hot water and wipe it clean between each cut to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American