Ingredients: |
Ingredients: 1 package regular Oreo cookies (Not Double Stuff) -about 36 cookies
6 T butter melted
1 (8 oz) package cream cheese, softened
1/4 C granulated sugar
2 T cold milk
1 (12oz) tub of cool whip, divided
2 (3.9 oz) packages Chocolate Instant Pudding
3 1/4 C cold milk
1 1/2 C mini chocolate chips
|
Directions: |
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 T melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9x 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 T of milk, and sugar, mix well. Stir in 1 1/4 C CoolWhip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 1/4 C 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 min so 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 hr, or the refrigerator for 4 hours before serving. |
This recipe for CHOCOLATE LASAGNA is from