Chocolate Lasagna

★★★★★ 1 Review
Greatchoices avatar
By Club Recipes
from The Villages, FL

This Key Ingredient recipe was prepared by Gail Cunicelli at our May, 2013, meeting.

prep time 20 Min
cook time 1 Hr

Ingredients

  • 1 pkg
    regular oreo cookies (not double stuff) about 36 cookies
  • 6 Tbsp
    butter, melted
  • 8 oz
    ccream cheese, softened
  • 1/4 c
    granulated sugar
  • 2 Tbsp
    cold milk
  • 12 oz
    tub cool whip, divided
  • 2 pkg
    chocolate instant pudding (3.9 ounces)
  • 3 1/4 c
    cold milk
  • 1 1/2 c
    mini chocolate chips
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How To Make

  • 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.
  • 2
    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 × 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.
  • 3
    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.
  • 4
    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.
  • 5
    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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