Best Chocolate Peanut Butter Lasagna

Preheat the oven to 350°F. Lightly spray an 8×8-inch square baking pan with nonstick cooking spray.

Using a small mixing bowl, combine the crushed cookies and the melted butter. Stir cookie base ingredients to completely coat all the crumbs.

Press crumb mixture into the bottom of pan. Bake for 10 minutes. Remove the baking dish from the oven and allow the baked crust to cool completely.

Using a small bowl and a handheld electric mixer on medium speed or a wire whisk, beat together the chocolate pudding mix and the cold milk. Continue mixing until the pudding is thickened.

Use either a silicone spatula or an offset spatula, evenly spread the chocolate layer over the cooled crust. Set it in the refrigerator while you make the peanut butter layer.

Using a medium bowl and a hand mixer on medium-high speed, beat the cream cheese for about 1 minute until smooth.

Add the creamy peanut butter and continue mixing on medium-high for an additional 30 seconds to 1 minute, until smooth.

Reduce the mixer speed to low, slowly add in the confectioners’ sugar and continue to mix until completely incorporated.

Remove the baking dish from the refrigerator and evenly spread the peanut butter mixture over the top of the chocolate pudding layer.

Top the peanut butter layer with the 8-ounce tub of whipped topping.

Evenly sprinkle peanut butter and milk chocolate chips over the whipped topping.

Evenly sprinkle the crushed sandwich cookies over the peanut butter and chocolate chips.

Return the baking dish to the refrigerator and chill for at least 2 hours.

Cut the dessert into 2-inch x 2-inch squares.