Peanut Butter Lasagna
Ingredients:
For the peanut butter layer:
1 cup creamy peanut butter
1 cup powdered sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 cup milk
For the chocolate pudding layer:
2 boxes (3.4 ounces each) instant chocolate pudding mix
3 cups cold milk
For the whipped cream layer:
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For assembly:
1 package chocolate graham crackers or chocolate wafer cookies
Chocolate syrup, for drizzling (optional)
Chopped peanuts, for garnish (optional)
Peanut Butter Lasagna 
Directions:
Step 1: Prepare the peanut butter layer:
In a mixing bowl, beat the creamy peanut butter, powdered sugar, soft cream cheese and vanilla extract until smooth and creamy.
Gradually add the milk, stirring until well combined and smooth. Set aside.
Step 2: Prepare the chocolate pudding layer:
In a separate bowl, mix the instant chocolate pudding mix and cold milk until thickened. Set aside.
Step 3: Prepare the whipped cream layer:
In a chilled mixing bowl, mix the cream, powdered sugar, and vanilla extract until stiff. Set aside.
Step 4: Assemble the peanut butter lasagna:
Line the bottom of a 9×13-inch baking dish with a layer of chocolate graham cracker or chocolate wafer cookies.
Spread half of the peanut butter mixture over the cookies, then spread half of the chocolate pudding mixture over the cookies.
Repeat layer with another layer of cookie, peanut butter mixture, and chocolate pudding mixture.
Cover with a final layer of whipped cream and spread evenly over top.
Cover the peanut butter lasagna and refrigerate for at least 4 hours or overnight to firm up.
Step 5: Serve and Enjoy:
Before serving, drizzle with chocolate he syrup and sprinkle with chopped peanuts if desired.
Cut into squares and serve this irresistible Peanut Butter Lasagna to please your taste buds