"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for OREO LASAGNA, by , is from Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Jennifer Tartt


1 package oreo cookies
4 tbsp. butter, melted
8 oz reduced fat cream cheese, softened
1/4 cup sugar
2 tbsp. skim milk
12 oz fat free cool whip
6 Snack Pack Fat Free Chocolate Pudding cups (or make 1 package of chocolate pudding)

1.Spray a 9x13 casserole dish with nonstick spray
2.In a food processor, or in a zip closed bag, crush the Oreo Cookies (I used the bag version and it was super easy without all the clean up of the food processor)
3.Set aside 1 cup of crushed Oreos for topping
4.Combine remaining crushed Oreo's with melted butter
5.Press buttered Oreo's into the bottom of the prepared dish
6.In a small bowl whip the softened cream cheese using a handheld mixer until light and fluffy
7.Mix in sugar, milk and 1 1/4 cups of cool whip until well combined
8.Spread cream cheese layer over the Oreo crust until smooth and even
9.Layer chocolate pudding in an even layer over the cream cheese
10.Spoon remaining cool whip over pudding and gently smooth
11.Sprinkle on mini chocolate chips
12.Place in refrigerator to chill for at least 4 hours but overnight is best
13.Serve & ENJOY!!




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