Peanut butter chocolate lasagna

 Crust

36 Oreos regular, not double stuffed, with the cream included

1/3 cup butter melted

Peanut Butter Layer

8 oz cream cheese softened

1 cup smooth peanut butter

1 cup powdered sugar aka confectioners sugar or icing sugar

8 oz Cool Whip 2 cups

Chocolate Layer

7.8 oz Instant Chocolate Pudding 2 boxes (4 serving size)

2 3/4 cup milk

Topping

8 oz Cool Whip 2 cups

1/3 cup peanut butter warmed in microwave

1 cup mini Reese's cups chopped

Place the Oreos in a food processor until they are fine crumbs. Add melted butter to the Oreos in the food processor and pulse until combined. Press into bottom of 13×9 pan. Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients.

Use a mixer to combine the cream cheese, powdered sugar and peanut butter until smooth, about 2 minutes.

Fold in cool whip until fully incorporated. Set aside.

Whisk together instant chocolate pudding and milk until thickened.

Remove the baking dish from the fridge.

Pour the peanut butter-cream cheese mixture over the chocolate cookie crust and smooth down using an offset spatula.

Next, add the pudding layer and smooth out.

Top with Cool Whip. Sprinkle the chopped PB cups on top.

Warm the peanut butter in the microwave until it reaches drizzling consistency. Drizzle PB over the top. Chill until ready to serve

Chocolate Lasagna

 1 package Oreo cookies (36 cookies)

6 tablespoons butter melted

1 (8 ounce) package cream cheese softened

1/4 cup granulated sugar

3 1/4 cups milk plus 2 tablespoons, divided

1 (16 ounce) tub whipped topping thawed and divided

2 (3.9 ounce) packages instant chocolate pudding mix (see note 1)

1/4 cup mini chocolate chips for garnish 

In a food processor, or in a plastic bag with a rolling pin, crush the Oreo cookies into crumbs. In a medium bowl, add Oreo crumbs and melted butter and stir to combine.

Pour into a 9-inch by 13-inch baking dish. Using the bottom of a measuring cup, press the crust firmly and evenly into the bottom of baking dish.

In a standing mixer fitted with the paddle attachment, or with an electric mixer, add cream cheese and beat until fluffy. Add sugar and 2 tablespoons of milk and beat until combined.

Stir in half of the whipped topping (about 8 ounces) to cream cheese mixture. Spread cream cheese mixture over cookie crust and refrigerate to set, about 10 minutes. 

While the cream cheese layer is chilling, using a standing mixer fit with the paddle attachment, or with an electric mixer, on medium speed add instant pudding and remaining 3 ¼ cups milk. Beat until mixture begins to thicken, about 5 minutes.

Spread pudding mixture over chilled cream cheese layer and refrigerate to set, about 10 minutes. 

Once set, gently spread remaining 8 ounces whipped topping over pudding layer and garnish with mini chocolate chips. Cover loosely with cling wrap and chill for 4 hours, or freeze for 1 hour. Cut into slices and serve. 

Rebeccas cheesy baked Ziti (Primo Pastia)

 1 16 ounce box of Penne, cooked al dente

1 pound sausage, cooked crumbled

1 24 ounce marinara sauce, or spaghetti sauce

1 8 ounce cream cheese

Mozzarella cheese, measured with your heart

Cook and crumble the sausage. When done, add the Mariana or spaghetti sauce and stir. Add the block of cream cheese and allow to melt, turn heat to low so it doesn't burn and stir every so often until mixed. 

Cook pasta until al dente, almost cooked and drain. 

Add pasta to sauce and mix. Pour into a greased 9x13 dish and top with as much mozzarella cheese as desired. 

Bake at 350 degrees covered with Aluminum foil for 20 minutes, uncover and bake another 10 minutes. 

Enjoy!