Chocolate Lasagna
 
 
Author:
Ingredients
  • 1 whole package regular Oreo cookies
  • 6 Tablespoons melted butter
  • 8 ounce package cream cheese, at room temperature
  • ¼ cup granulated sugar
  • 2 Tablespoons whole milk
  • 12 oz package of Cool Whip, divided
  • 2-3.9 ounce packages Instant Chocolate Pudding.
  • 3¼ cups whole milk
  • 12 oz bag of mini chocolate chips
Instructions
  1. Put Oreos into a food processor and pulse until they are fine crumbs. Pour in the melted butter and continue pulsing until fully incorporated.
  2. Transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the dish forming a crust. Place the dish in the refrigerator while you work on the rest of the layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in the 2 Tablespoons of milk, the sugar and mix until fully incorporated.
  4. Fold in 1 and ½ cups Cool Whip. Spread this mixture over the crust. Put back in the fridge.
  5. In a bowl, combine pudding with 3 and ¼ cups cold milk. Whisk for 3-5 minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the cream cheese layer. Put back in the refrigerator for 5 minutes.
  6. Spread the rest of the Cool Whip over the top, use as much or as little as you like. Just have it completely cover the pudding layer.
  7. Sprinkle mini chocolate chips evenly over the top. I usually end up using almost the whole bag, but you could use the entire bag if you'd like.
  8. Place in the freezer for 1 hour, or the refrigerator for 4 hours.
  9. Slice into squares and serve.
Notes
Recipe slightly adapted from the Center Cut Cook
Recipe by Sarah 'n Spice at https://sarahnspice.com/chocolate-lasagna/