"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

CHOCOLATE LASAGNA Recipe

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This recipe for CHOCOLATE LASAGNA, by , is from The Plendl Family Cookbook Project, 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!

Contributor:  
Contributor:  
Megan Plendl

Category:
Category:

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.

Number Of Servings:
Number Of Servings:
12

 

 

 

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