This cold, creamy and delicious Chocolate Peanut Butter Oreo Lasagna can easily be interpreted like an ice-cream cake preparing us for hot summer days.
This lasagna is really easy to make as it is all about mixing and putting it together. I have to admit that I had a little helper during assembling it. My son was all covered with those chocolate and vanilla mixtures, trying to taste the creamy stuff from different angles. It was the messiest cake making ever. The Oreo crumbs were set aside and waited for the moment I was alone to garnish the lasagna.
Imagine, after all those hours in a fridge, I cut a peace of lasagna out and prepared it for the photo-shoot session… as I turned my head away the plate with the lasagna was already gone… No, lasagna doesn’t grow legs 🙂 … It was my son, in the living room tasting his first kitchen experiment.
No Bake Chocolate Peanut Butter Oreo Lasagna
Ingredients
- 3 cups cold milk
- 1 package instant chocolate pudding
- 1 package instant vanilla pudding
- 3 cups whipping base
- 1 package finely chopped Oreo cookies
- 3 tbs butter
- 1/2 cup chunky peanut butter
Instructions
- Mix the instant chocolate pudding with 1 1/2 cup of milk in one bowl, in another comes the instant vanilla pudding also mixed with 1 1/2 cup of milk. In the third bowl mix the whipping base. Combine the 1/3 of the whipping base with instant chocolate pudding, do the same with instant vanilla pudding and leave the remaining whipping base for the topping. Combine the finely chopped Oreo cookies with chunky peanut butter and melted butter. Leave 1 cup of Oreo crumbs for garnishing. Press the cookie mixture into the bottom of the 9×9 inch pan. Spread the vanilla pudding mixture then the chocolate pudding mixture and the whipping base on the top. Garnish it with the left finely chopped Oreo crumbs. Put the lasagna in the cold place for at least 3 hours.
