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Reese’s Lasagna Recipe

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★★★★★

4.9 from 80 reviews

This decadent Reese’s Lasagna is a no-bake layered dessert featuring a crunchy Oreo crust topped with a creamy peanut butter and cream cheese mixture, smooth chocolate pudding, and finished with whipped topping and chopped Reese’s peanut butter cups. Perfect for peanut butter and chocolate lovers, this treat is chilled until set and served cold.

Ingredients

Scale

Crust

  • 30 Oreos (crushed)
  • 6 tablespoons unsalted butter (melted and cooled)

Peanut Butter Cream Cheese Layer

  • 8 ounces cream cheese (softened to room temperature)
  • ½ cup confectioners sugar
  • 1 cup creamy peanut butter
  • 8 ounces whipped topping

Chocolate Pudding Layer

  • 2 packets (3.4 oz each) chocolate pudding mix
  • 3 cups cold milk

Topping

  • 8 ounces whipped topping
  • 25 mini Reese’s peanut butter cups (chopped)
  • Chocolate sauce (for drizzling)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking dish to prevent sticking.
  2. Make the Crust: In a large mixing bowl, combine the crushed Oreos and the melted butter until well blended. Evenly press this mixture into the bottom of the greased baking dish to form a firm crust layer.
  3. Bake Crust (Optional): For a crisper crust, bake it in the preheated oven for 8 minutes. Then, remove it and allow to cool completely. Alternatively, you can skip baking and freeze the crust while preparing the next layer.
  4. Prepare Peanut Butter Cream Cheese Layer: Using an electric mixer, beat the softened cream cheese, creamy peanut butter, and confectioners sugar together until smooth and creamy.
  5. Fold in Whipped Topping: Gently fold 8 ounces of whipped topping into the cream cheese mixture until just combined, creating a light and fluffy texture.
  6. Assemble Second Layer: Evenly spread the peanut butter cream cheese mixture over the cooled Oreo crust. Refrigerate the dish while preparing the pudding layer to help this layer firm up.
  7. Make Chocolate Pudding: In a medium bowl, whisk together the chocolate pudding mix and cold milk until the mixture thickens and is smooth.
  8. Add Pudding Layer: Remove the dessert from the refrigerator and spread the prepared chocolate pudding evenly over the peanut butter layer.
  9. Top with Whipped Cream: Spread the remaining whipped topping over the chocolate pudding layer to create a smooth final layer.
  10. Garnish: Sprinkle chopped mini Reese’s peanut butter cups evenly over the whipped topping. Drizzle with chocolate sauce if desired for added flavor and decoration.
  11. Chill and Serve: Refrigerate the dessert for at least 1 hour, or preferably overnight, to allow layers to set. Slice and serve chilled for the best taste and texture.

Notes

  • For best results, allow the crust to fully cool or freeze before adding the layers to prevent mixing of layers.
  • You can skip baking the crust for a softer base, but baking adds a crisp texture.
  • Use creamy peanut butter for smooth mixing; natural peanut butters with oil separation may affect texture.
  • Whipped topping can be substituted with homemade whipped cream for a fresher taste.
  • Chocolate sauce drizzle is optional, but enhances presentation and chocolate flavor.

Keywords: Reese’s lasagna, no-bake dessert, peanut butter chocolate dessert, Oreo crust, layered dessert, easy dessert recipe

Find it online: https://miarosetti.com/reeses-lasagna-recipe/