Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Crushed chocolate cookies and butter being mixed in a bowl
In a medium bowl, mix the Oreo crumbs with the melted butter until well combined.
Press the mixture into the bottom of a 9×13 inch baking dish to form the crust. Place in the refrigerator to set while preparing the next layer.
In a large bowl, beat the cream cheese until smooth. Add the granulated sugar, 2 tablespoons of milk, and peanut butter, and mix until well combined.
Peanut butter cream layer spread over chocolate cookie crust
Fold in 1 cup of the whipped topping until smooth and spread the mixture evenly over the Oreo crust.
In another bowl, whisk together the chocolate pudding mixes and 3 1/4 cups cold milk until thickened. Spread the pudding over the peanut butter layer.
Chocolate pudding layer being added to the dessert
Spread the remaining whipped topping over the pudding layer.
Sprinkle the mini chocolate chips evenly over the top.
Finished dessert topped with whipped topping and mini chocolate chips
Refrigerate for at least 4 hours, or until set. Slice and serve chilled.
Variations & Tips
For a nut-free version, you can substitute the peanut butter with a creamy sunflower seed butter. If you prefer a more intense chocolate flavor, consider using chocolate whipped topping instead of regular.
Served slice of chocolate peanut butter lasagna on a dessert plate
You can also add a layer of sliced bananas or strawberries between the peanut butter and pudding layers for a fruity twist. For those who love a bit of crunch, sprinkle chopped peanuts or crushed pretzels on top before serving. For picky eaters, I like to keep half the pan classic and add any fruit or crunchy toppings to just one side so everyone at the table gets a version they’ll be excited to dig into.
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