Kate's Downtown ☕️

Chocolate Peanut Butter Lasagna Ingredients: - 1 (16 oz) pack Nutter Butter cookies (family size) - 1/2 cup butter, melted - 1 (8 oz) package cream cheese, softened - 1 cup peanut butter - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons milk - 1 (5.9 oz) box instant chocolate pudding mix - 3 cups milk - 1 (8 oz) tub whipped topping, thawed - Reese's Pieces candy for topping Instructions: 1. Make the Cookie Crust: Place the entire pack of Nutter Butter cookies into a food processor and pulse until they become small crumbs. Transfer the crumbs to a bowl and mix with the melted butter, stirring well until all the crumbs are moistened. Press the cookie mixture firmly into the bottom of a 9x13 inch baking dish to form an even crust layer. Set aside. 2. Make the Cheesecake Layer: In a large bowl or stand mixer, beat together the softened cream cheese, peanut butter, powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth and creamy. Carefully spread this mixture over the cookie crust, being gentle so you don't break apart the crust or pull up crumbs. 3. Make the Pudding Layer: In a bowl, whisk together the 3 cups of milk and the instant chocolate pudding mix for a few minutes until well combined and smooth. Let the pudding sit in the fridge for about 5 minutes to thicken up, then carefully spread it over the peanut butter cheesecake layer. 4. Add the Whipped Topping: Dollop the whipped topping in small spoonfuls all over the pudding layer, then carefully spread it out into an even layer covering everything. Cover the dish and refrigerate until ready to serve - at least 2 hours is best so everything sets up nicely. 5. Top and Serve: Just before serving, sprinkle Reese's Pieces candy over the top. Slice and serve this amazing no-bake dessert cold!