Chocolate Lasagna
February 12, 2019
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
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Butter a 9×13 dish and set aside.
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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.
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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.
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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.
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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.