No bake Cookie Crust:
Place the Oreo cookie wafers into the food processer. Process until the cookies are finely grounded. Melt the chocolate and butter in the microwave for 15 seconds internal. Add the melted chocolate mixture to the cookies and process until smooth.
Press the cookie crumbs evenly into 9 * 13-inch pan or glass dish. Place in the freezer to firm up while making the filling.
Peanut Butter Filling
In a bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, combine the peanut butter, sugar, cream cheese, and vanilla extract. Beat on a medium speed until well blended.
In a separate bowl, using a whisk or electric mixer whip the cream until stiff peaks form. Fold 2/3 whipped cream into the peanut butter mixture and spread onto the cookie crust. Chill in the freezer while making the pudding layer.
Chocolate Pudding Layer
In another bowl, mix milk and pudding mix until smooth and thick. Spread the pudding onto the peanut butter filling and chill in the freezer for about 10 minutes to firm up.
Spread the remaining whipping cream onto the pudding layer and chill for about 2- 3 hours. When ready to serve, melt chocolate, cream, and peanut butter together and drizzle on top of the lasagna. Add Reese pieces and serve.