Chocolate Lasagna
Ingredients:
- 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
- Use A Food Processor (Or A Zip Top Bag and A Rolling Pin) to Crush the Oreos Into Fine Crumbs.
- Into A Medium Bowl, Pour in the Cookie Crumbs and Melted Butter. Stir Until Thoroughly Mixed.
- 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.
- 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.
- Fold the Contents of One of the 8 oz Cool Whip Containers Into the Cream Cheese Mixture.
- Spread the Cream Cheese Mixture Over the Cookie Crust and Pop it Into the Fridge to Set for About 10 Minutes.
- 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.
- Spread the Pudding Mixture Over the Cream Cheese Layer. Put Back Into the Fridge to Set for Another 10 Minutes.
- Once Set, Gently Spread the Remaining 8 oz of Cool Whip Over the Top and Sprinkle with Mini Chocolate Chips.
- Cover with Plastic Wrap and Let Chill for at Least 4 Hours in the Fridge or 1 Hour in the Freezer Before you Slice.
