Using a food processor, crush the peanut butter Oreos into fine crumbs and put them in a 9x13 baking dish.

Melt the butter in a small bowl in the microwave and add to the baking dish.

Using a fork, stir the melted butter and crushed Oreos until well combined.

Using your fingers, flatten the crust mixture into the bottom of the baking dish in an even layer. Set aside.

Add the cream cheese layer ingredients to the bowl of a standing mixer and beat until light and fluffy.

Spoon over the crust and carefully so as not to disturb the crust, spread the cream cheese mixture over the crust. Set aside.

For the pudding layer, add the milk to a large mixing bowl and sprinkle the pudding mix over the milk.

Whisk for about 2 minutes or until well combined. Let it rest for 3-5 minutes or until thickened.

Spread the chocolate pudding mixture over the cream cheese mixture in an even layer.

Place the chocolate peanut butter lasagna in the fridge to chill for about 1 hour.

Once chilled, spread the whipped topping over the chocolate pudding layer.

To add a peter drizzle, melt the peanut butter in the microwave for about 20-30 seconds. Dip a fork in the melted peanut butter and drizzle over the whipped topping.

Sprinkle mini chocolate chips or chopped Reese's peanut butter cups over the top for added garnish!

Serve immediately or cover and store in the fridge for up to 5 days.