Chocolate Lasagna

This is for all the chocolate lovers out there! This dessert definitely ranks up there on my list of favorite desserts. It’s super chocolate-y and is a great dessert to make for a group of people since it makes quite a bit.

Chocolate Lasanga

1 package regular Oreo cookies (Not Double Stuff)
6 Tablespoons 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 1/2 cups mini chocolate chips

Start by crushing about 36 Oreo cookies. You can use a food processor or you can 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 tablespoons melted butter. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the Oreo mixture into the bottom of the dish and place the dish in the refrigerator while you are preparing the other layers.

Mix the cream cheese with a mixer until it’s light and fluffy. Add 2 tablespoons of cold milk, and the sugar to the cream cheese and mix well. Stir in 1 and 1/4 cups Cool Whip and spread this mixture over the Oreo 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, then use a spatula to spread the mixture over the previous cream cheese layer. Let the dessert rest for about 5 minutes so the pudding has time to firm up a little more.

Spread the remaining Cool Whip over the top of the pudding and sprinkle mini chocolate chips evenly over the top. Place the dessert in the freezer for 1 hour or the refrigerator for 4 hours before serving.



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