Chocolate Lasagna - Amanda's Cookin'

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Step 1

Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.

Step 2

Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.

Step 3

Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.

Step 4

In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.

Step 5

Fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.

Step 6

Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.

Step 7

While it's setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.

Step 8

Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.

Step 9

Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.

Step 10

Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.

Step 11

Notes

Step 12

Do not remove the cream centers from the cookies. Use regular Oreos, not Double Stuff. 36 cookies = 3 cups of crumbs.

Step 13

Use 2 boxes of instant pudding, do not use Cook n Serve.

Step 14

If you prefer, you can use an equal amount of homemade whipped topping instead of Cool Whip. To substitute whisk 3 cups of heavy whipping cream until medium peaks form.