Chocolate Lasagna Recipe courtesy of Sharon Layne
This easy recipe will be loved by all.
1 Package Chocolate Sandwich Cookies (such as Oreos)
6 Tablespoons of Melted Butter
1 8-Ounce Package of Cream Cheese - Softened
1/4 Cup Granulated Sugar
3-1/4 Cups Plus 2 Tablespoons Cold Milk, Divided
1 12 oz. Tub of Cool Whip
1 5.9 oz. Package Instant Chocolate Pudding
1 1/2 Cups Chocolate Chips, Semisweet or Milk Chocolate
Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9 x 13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 T. of milk and mix well. Stir in 1 1/4 cups of Cool Whip. Spread mixture over cookie crust.
In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until pudding begins to thicken. Spread mixture over previous layer. Allow the dessert to rest in the refrigerator for 5 minutes so the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips. Place in freezer for 1 hour or in refrigerator for at least 4 hours before serving. |