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Chocolate Lasagna Recipe

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This recipe for Chocolate Lasagna, by , is from The Semmler Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mike/Christa Semmler


1 package regular Oreo cookies (Not Double Stuff) about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
cup granulated sugar
2 Tablespoons cold milk1- 12 ounce tub Cool Whip, divided
2 3.9 ounce packages Chocolate Instant Pudding.
3 cups cold milk
1 and cups mini chocolate chips

Put 36 Oreo cookies in a food processor and crush the oreos until they have turned to fine crumbs. You can also place them in a large ziplock bag and crush them with a rolling pin or smashing them with your hands. (You can also use the magic bullet)

Put the Oreo crumbs to a large bowl and stir in 6 tablespoons melted butter and use a fork to mix the butter into the cookie crumbs. When the butter is mixed in, put the mixture to a 9 x 13 inch baking dish. Press down the crumbs into the bottom of the pan. Let the crust sit in the refrigerator while you mix up the rest of the ingredients.

Mix the cream cheese with a mixer until it's fluffy. Add 2 Tablespoons of milk, and the sugar, and mix well. Stir in 1 and cups Cool Whip. After you have mixed all those ingredients together then spread what you have just mixed up over the crust.

In a medium size bowl, mix the chocolate instant pudding with 3 and cups cold milk. Whisk with hand or hand mixer 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 sit for 5-10 minutes so that the pudding can better firm up.

Take the remaining Cool Whip and spread over the top of your layers. Finish off by sprinkling 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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