Chocolate Lasagna!


1 package regular Oreo cookies (Not Double Stuff) –
about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips


1.) 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.
2.) 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 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.
3.) Mix the cream cheese with a mixer until light and fluffy.
Add in 2 Tablespoons of milk, and sugar, and mix well.
Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4.) In a bowl, combine chocolate instant pudding with 3 and 1/4 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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