"Chocolate Lasagna"Serves 24 servings | Prep Time 30 minutes | Cook Time 0 minutes
Why I Love This Recipe
Ingredients You'll Need
36 Oreo cookies 1 package regular cookies (do not remove cream centers)
6 Tablespoons butter melted
8 ounces cream cheese room temp
1/4 cup granulated sugar
2 tablespoons milk 1%
16 ounces Cool Whip non-fat, 2 (8-oz) containers, separated
7.8 ounces instant chocolate pudding 2 (3.9 oz) boxes UNPREPARED
2 3/4 cups milk 1%
3/4 cup miniature chocolate chips
1.) Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
2.) Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.
3.) Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
4.) In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.
5.) Fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.
6.) Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
7.) While it's setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.
8.) Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.
9.) Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.
10.) Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.