When Nick came to visit me in Louisville last week, I wanted to make a dessert for him. (Yes, I spoil him!) I found this recipe called Chocolate Lasagna. Looked delicious! Nick said he really liked it.
Adapted from: Center Cut Cook
|1||package regular Oreo cookies|
|6||Tablespoon butter, melted|
|1||- 8 ounce package cream cheese, softened|
|2||Tablespoons cold milk|
|1||- 12 ounce tub Cool Whip, divided|
|2||- 3.9 ounce packages Chocolate Instant Pudding.|
|3¼||cups cold milk|
|1||and ½ cups mini chocolate chips|
Crush the Oreos, with food processor for this, or placing 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 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.
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. 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.
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.