Start by crushing the Oreo cookies into fine crumbs. You can do this by placing the cookies in a zip-top bag and smashing them with a rolling pin or using a food processor.
Mix the cookie crumbs with the melted butter until well combined.
Press the mixture evenly into the bottom of a 9×13-inch baking dish to form a crust. Use a spoon or your hands to compact the crumbs. Set aside to firm up in the fridge while you prepare the next layers.
2. Make the Peanut Butter Layer:
In a mixing bowl, beat together the peanut butter, cream cheese, and powdered sugar until smooth and creamy.
Gently fold in the whipped topping until well combined.
Spread this peanut butter mixture evenly over the prepared crust, smoothing it out with a spatula. Return the dish to the fridge while you prepare the chocolate layer.
3. Prepare the Chocolate Layer:
In a separate bowl, whisk together the heavy whipping cream, chocolate pudding mix, and powdered sugar until thickened (this should take a few minutes).
Spread this chocolate pudding mixture evenly over the peanut butter layer.
4. Top the Lasagna:
Spread the remaining whipped topping over the chocolate layer, smoothing it out into an even layer.
Top with the chopped mini Reese’s Peanut Butter Cups. Drizzle with chocolate syrup if desired for an extra touch of sweetness.
5. Chill:
Cover the lasagna with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight, to allow all the layers to set and the flavors to meld.
6. Serve:
Slice into squares and enjoy this indulgent Reese’s Chocolate Peanut Butter Cup Lasagna!
