Chocolate Lasagna

By dgrisko

Chocolate lovers unite! Chocolate Lasagna with layers of goodness starting off with an Oreo cookie crust followed by a whipped cream and cream cheese mix, then chocolate pudding and as if that was not enough, all topped off with mini chocolate chips!

Ingredients

• 1 package regular Oreo cookies, about 36 cookies (not double stuff)
• 6 tablespoon butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup granulated 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 1/2 cups mini chocolate chips

Preparation

Step 1

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, 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.