Chocolate Lasagna
INGREDIENTS
- Cooking Time: 0 minutes
- Servings: 24 servings
- Preparation Time: 30 minutes
- 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
DIRECTIONS
- 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.
