Ingredients: |
Ingredients: 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 tbsp. butter, melted
1- 8 oz (250 g) package cream cheese, softened
¼ cup granulated sugar
2 tbsp. cold milk
1 - 12 oz tub Cool Whip, divided
2 – 3.9 oz packages Chocolate Instant Pudding.
3-¼ cups cold milk
1-½ cups mini chocolate chips
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Directions: |
Directions:Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9" X 13" 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 tbsp of milk, and sugar, and mix well. Stir in 1 and ¼ cups Cool Whip. Spread this mixture over the oreo crust.
4. In a bowl, combine chocolate instant pudding with 3 and ¼ cups 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 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle 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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This recipe for Chocolate Lasagna is from