Chocolate Lasagna

By MaryEllen

Ingredients

• 54 chocolate sandwich cookies, divided
• 1/2 cup butter, melted
• 1 (8 oz.) block cream cheese, room temperature
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 1 (12 oz.) tub dairy-free whipped topping
• 2 (3.9 oz.) boxes instant chocolate pudding
• 3 1/4 cups cold milk
• For garnish Chocolate Ganache or Sauce

Details

Servings 12
Preparation time 15mins
Cooking time 15mins
Adapted from dixiecrystals.com

Preparation

Step 1

DIRECTIONS

In a food processor, finely crush 50 of the sandwich cookies. Pulse in melted butter, until combined. Press mixture evenly into bottom of a 9x13-inch pan. Set aside.

In bowl of a stand mixer fitted with the paddle attachment, mix cream cheese and granulated sugar until smooth. Fold in 1 1/2 cups of whipped topping until evenly combined.

Spread cream cheese mix on top of cookie crust. Set aside.

In a separate bowl, combine dry pudding mix and milk on low speed for 30 seconds. Turn speed up to medium-high and mix for 2 minutes, or until pudding has thickened.

Spread pudding on top of cream cheese mixture.

Cover tightly with cling wrap and refrigerate for at least 4 hours or overnight.

Serve chilled with chocolate sauce, if desired.

© 2012-2017 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.