Chocolate Lasagna

By tschnet1

Ingredients

• 1 pkg regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 tbsp butter, melted
• 1- 8 oz package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tbsp cold milk
• 1- 12 oz tub Cool Whip, divided
• 2 – 3.9 oz packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1-1/2 cups mini chocolate chips

Details

Servings 12
Preparation time 20mins
Cooking time 20mins
Adapted from centercutcook.com

Preparation

Step 1

Begin by crushing 36 Oreo cookies. You can use food processor for this, but you could also place them in a large ziploc bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.