chocolate lasagna


  • one package Oreo cookies, 36 cookies
  • six Tbs butter, melted
  • two Tbs milk
  • one (16 oz) tub Cool Whip, divided
  • one large (5.9 oz) package chocolate instant pudding
  • three cups milk
  • 1½ cups mini chocolate chips
  • one (8 oz) package cream cheese, softened
  • ¼ cup granulated sugar

  • Directions

  • Crush Oreo cookies. Place in a zip lock bag and use rolling pin to crush.
  • In a mixing bowl, combine crushed oreos and melted butter.
  • Put into a 9 x 13 baking dish. Press down the crust to cover the bottom of the dish. Place into refrigerator while preparing the other layers.
  • In a mixing bowl, mix cream cheese until creamy. Add sugar and 2 Tbs milk, mix well. Stir in ½ of the cool whip.Spread on top of Oreo crust.
  • In a mixing bowl, combine 3 cups milk and instant pudding. Whisk for several minutes. Spread on top of cream cheese layer. Let set for 5 minutes, until pudding is firm.
  • Spread remaining Cool Whip on top.
  • Sprinkle chocolate chips on top.
  • Place in refrigerator for 4 hours (or freezer for 1 hour) before serving.