Irresistible Peanut Butter Chocolate Lasagna 🍫🥜

Ingredients:
For the Crust:
1 ½ cups chocolate cookie crumbs (about 15-18 cookies)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Peanut Butter Layer:
1 cup creamy peanut butter
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (like Cool Whip)
For the Chocolate Layer:
2 (3.9 oz) packages instant chocolate pudding mix
3 cups milk
1 cup whipped topping (for layering)
For the Topping:
1 cup whipped topping (for garnish)
Chocolate shavings or mini chocolate chips (optional)
Chopped peanuts (optional)
Directions:
Prepare the Crust: In a mixing bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
Make the Peanut Butter Layer: In a separate bowl, beat the peanut butter, softened cream cheese, and powdered sugar until smooth and creamy. Gently fold in 1 cup of whipped topping until well combined. Spread this mixture evenly over the crust.
Prepare the Chocolate Layer: In another bowl, whisk together the instant chocolate pudding mix and milk for about 2 minutes, or until thickened. Pour the chocolate pudding over the peanut butter layer, spreading it evenly. Top with 1 cup of whipped topping, smoothing it out.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or until set (overnight is best).
Serve: Before serving, top with the remaining whipped topping. Garnish with chocolate shavings, mini chocolate chips, or chopped peanuts if desired. Slice into squares and enjoy!

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes | Servings: 12-16
Nutrition Facts (per serving):
Calories: Approximately 300 (may vary based on ingredients)
Protein: 5g
Carbohydrates: 30g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 30mg
Sodium: 250mg
Fiber: 1g
Sugar: 15g