Easy Chocolate Lasagna
Chocolate cake has sabotaged my efforts many times. Oh yeah right. Like it’s my fault. That’s right. I refuse to take responsibility for it. There isn’t a soul alive who can resist chocolate cake’s charm. Okay, maybe Spider-Man. But only because he’s got that cloth over his mouth.
INGREDIENTS ;
- 36 Oreo cookies (regular, not double stuffed)
- 6 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 3 1/4 cups cold milk, plus 2 tablespoons, divided
- 12 oz tub Cool Whip, divided
- 2 – 3.9 oz packages chocolate instant pudding mix
- 1/2 cup mini chocolate chips
INSTRUCTIONS :
- In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
- In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
- In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1 1/4 cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
- In a large bowl, mix together chocolate instant pudding and 3 1/4 cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
- Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
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