Chocolate Lasagna
By á-24734
Ingredients
- 1 Pkg. Oreo Cookies, regular (about 36)
- 6 Tbs. Butter, melted
- 8 oz. Cream Cheese, softened
- 1/4 Cup Sugar
- 2 Tbs. Cold Milk
- 2 Boxes (3.9 oz.) Instant Chocolate Pudding
- 3 1/4 Cups Cold Milk
- 1 1/2 Cups Mini Chocolate Chips
- 1 Carton Cool Whip
Details
Preparation
Step 1
Begin by crushing 36 Oreo cookies in your food processor into fine crumbs. Put into a large bowl. Stir in 6 Tbs, melted butter and use a fork to incorporate the butter into the cookie crumbs. Press the crumbs into the bottom of a 9" x 13" baking dish. Refrigerate while making the rest of the recipe, Beat the cream cheese with a mixer until light and fluffy. Add 3 Tbs. milk and sugar and mix well. Stir in 1 1 1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, mix chocolate instant pudding mix with 3 1/4 cups cold milk. Whisk several minutes until the pudding begins to thicken. Use a spatula to spread this mixture over the cream cheese mixture. Allow the dessert to rest for about 5 minutes so that the pudding will firm up further. Spread the remaining Cool Whip on top. Sprinkle with mini chocolate chips evenly over the top. Place in the freezer for 1 hour or in the refrigerator for 4 hours before serving.
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