Chocolate Lasagna

Kaytlyn Harris, Staff Writer

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INGREDIENTS

  • 36 Regular OREO’s
  • 6 Tablespoons Butter Melted
  • 8 Ounces Cream Cheese (Softened)
  • 1/4 Cup Sugar
  • 2 Tablespoons Cold Milk
  • 12 Ounces Cool Whip (Divided)
  • 7.8 Oz Chocolate Instant Pudding (2 Packages)
  • 3 1/4 Cups Cold Milk
  • 1 Cup Mini Chocolate Chips 

INSTRUCTIONS

  • Butter a 9×13 dish and set aside.
  • Crush OREO’s in a zip top bag with a rolling pin. Add melted butter into the bag and mix until combined. Press OREO mixture into the bottom of the dish and place in the refrigerator for 5 minutes.
  • In a medium sized bowl whip the cream cheese until fluffy. Add in 2 tablespoons of milk and sugar. Mix until combined. Stir in 1 cup Cool Whip, then spread the mixture lightly over the crust. Place in the fridge for another 5 minutes.
  • In a separate bowl combine the chocolate pudding and cold milk. Whisk together until thick. Then spread over the top of the cream cheese layer. Place back in the fridge for another 5-10 minutes to allow pudding to set.
  • Once pudding has set spread remaining Cool Whip on the chocolate layer and then top with chocolate chips. Place in the fridge for 3-4 hours before serving.