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Chocolate Lasagna
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| INGREDIENTS | |
| 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 | 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 and 1/2 cups mini chocolate chips
DIRECTIONS
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.
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