CHOCOLATE LASAGNA

1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies

6 Tablespoon butter, melted

1- 8 ounce package cream cheese, softened

1/4 cup sugar

2 Tablespoons cold milk

1- 12 ounce tub Cool Whip, divided

2 - 3.9 ounce packages Chocolate Instant Pudding.

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips


Begin by crushing 36 Oreo cookies.

 

I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin.

 

 When the Oreos have turned into fine crumbs, you are done.

Transfer the Oreo crumbs to a large bowl.

 

Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs.

 

When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish.

 

Press the crumbs into the bottom of the pan.

 

 Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy.

 

 Add in 2 Tablespoons of milk, and sugar, and mix well.

 

 Stir in 1 and 1/4 cups Cool Whip.

 

 Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken.

 

 Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top.

 

 Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.