Ingredients
– 1 package of Oreo cookies (about 36 cookies)
– 1/2 cup unsalted butter, melted
– 1 cup creamy peanut butter
– 1 cup powdered sugar
– 1 cup cream cheese, softened
– 2 cups whipped topping (like Cool Whip)
– 2 cups milk (for the pudding layer)
– 2 packages (3.4 ounces each) instant vanilla pudding mix
– Chocolate syrup (for drizzling)
– Extra Oreos for topping (optional)
Equipment Needed
– Mixing bowls
– Electric mixer
– 9×13 inch baking dish
– Rubber spatula
– Measuring cups and spoons
– Food processor or zip-top bag for crushing Oreos
Step-by-Step Instructions
To start, I crushed the Oreo cookies into fine crumbs using my trusty food processor, but you can also toss them into a zip-top bag and crush them by hand if you prefer a little workout. Once that’s done, I mixed the crumbs with melted butter to create a crust that you’ll press into the bottom of your 9×13 inch baking dish. This creates a decadent base for your lasagna! Make sure it’s evenly spread and firmed up. Now, let’s set that aside for a moment. (See the next page below to continue steps…)