Peanut Butter Lasagna is a creamy no-bake layered dessert with an Oreo crust, fluffy peanut butter filling, chocolate pudding, and candy toppings.

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1. Finely crush the Oreo cookies in a food processor. Stir in the melted butter.

2. Press the Oreo mixture into a 9×13-inch pan or glass dish. Place in the freezer while preparing the peanut butter layer.

3. With a mixer on medium speed, beat the cream cheese, milk, and peanut butter until fluffy.

4. Slowly add the powdered sugar, then gently fold in the whipped topping.

5. Spread the peanut butter layer over the Oreo crust. Place in the freezer while preparing the chocolate layer.

6. In a bowl, mix both boxes of chocolate pudding mix with 2 3/4 cups milk until thickened.

7. Spread the pudding over the peanut butter layer. Refrigerate for about 5 minutes to set slightly.

8. Top with whipped topping, chopped Reese’s Peanut Butter Cups, peanut butter chips, and chocolate syrup if desired.

9. Refrigerate for at least 3 hours before slicing and serving.

Use less milk than the pudding box calls for so the chocolate layer stays thick enough to slice.

Keep refrigerated until ready to serve.