Chocolate
Lasagna
By: Mariana Harrast
1 package regular Oreo cookies (Not Double Stuff) – about 36
cookies
6 tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 tablespoons cold milk
12 ounce tub Cool Whip, divided
2- 3.9 ounce packages chocolate instant pudding
3 1/4 cups cold milk
3/4 cup 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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