Creamy Peanut Butter Oreo Lasagna

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     This creamy dessert is perfect for out hot summers when we try to avoid turning on the oven!  It is so delicious and doesn't last long around here!  I've seen recipes for it using Nutter Butter Cookies as the crust, but I am partial to the delightful mix of peanut butter and chocolate.  It does take a few steps to make it, but the results is worth it.  Click the Read More button to see the changes that I make to my recipe that you won't see in others. 

      One of the main changes that I make to this recipe is that I use Cook and Serve pudding mix.  All of the other recipes that I've seen use instant pudding mix.  That seems fine, but I prefer the taste and texture and richness of the cook and serve.  It is worth the extra few minutes that it takes to cook it and let it cool down then set.  To make life easiest when you make this recipe, make the pudding first, then let it sit and cook a bit as you prepare the rest of the layers of this dessert. 

         Next, crush the Oreos, either with a food processor or a rolling pin.  I used double stuffed Oreos, but you can use regular ones as well.  Then, mix in the melted butter.  This will help to hold the crust together in the pan.  Once the butter and Oreos are all mixed together, press the mixture in to the bottom of a 9 x 13 baking dish.  There is no need to grease the pan because of all of the butter in this crust.  Then, put the crust in the fridge to set while you make the Peanut Butter Layer. 
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     The peanut butter layer could also work as a frosting in another application!  It is so good all by itself!  Just use softened cream cheese,  creamy peanut butter and powdered sugar to make this layer.  Once you have it all mixed and creamy, spread it over the crust. 
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See how it looks like a frosting?

It spreads very easily over the Oreo Crust.  Be sure to use an offset spatuala.

     
      Now it is time to spread on your cooled pudding.  It should be close to room temperature, but not totally making it hard to spread.  Pour it over the peanut butter layer and spread evenly. 
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     At this point, cover the dessert with plastic wrap, or if your dish has a lid use that and place in the fridge until the pudding sets.  
     When you are ready to serve this dessert, spread the top with Cool Whip and sprinkle on whatever you would like on top.  I used chocolate curls this time.  Or broken up Reese's Cups would be delicious.  Oreo Cookie Crumbs or chocolate chips would be great, or you could try a combination of a couple of things! 

Which ever topping you choose, it will be delicious!

Then, simply cut it into squares and use a spatula to lift the slices out of the pan!  Man!  I need to  make this again!  It is so good and everyone will want seconds! 

Am I the only one who loves Cook and Serve Pudding better than Instant?  Tell me what you think! 
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Click on the recipe to print! 

Other Pudding Desserts that We've shared:

• Old Fashioned Rice Pudding
• Homemade Chocolate Pudding
• Spoon Candy, A Retro Treat
• Lemon Pudding Cake