Chocolate Lasagna
Ingredients:
For the crust:
14.3 ounces (405 g) package of regular Oreos (36 Oreos total)
6 tablespoons (84 g) butter, melted
For the cream cheese layer:
12 ounces (340 g) cream cheese, softened
¼ cup (50 g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
8 ounces (227 g) Cool Whip
For the chocolate pudding layer:
7.8 ounces (221 g) chocolate instant pudding mix (two 3.9-ounce packs)
3 ¼ cups (769 ml) milk
For the topping:
8 ounces (227 g) Cool Whip
½ cup (90 g) mini chocolate chips or chocolate shavings
Directions:
Prepare the crust:
Crush the Oreos in a food processor until they form fine crumbs.
Mix in the melted butter until well combined.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer.
Make the cream cheese layer:
4. Beat together the softened cream cheese, sugar, vanilla extract, and milk until smooth.
Fold in the Cool Whip until well incorporated.
Spread the cream cheese mixture evenly over the crust.
Make the pudding layer:
7. In a separate bowl, whisk together the pudding mix and milk until smooth. If clumpy, blend until smooth.
Evenly spread the pudding mixture over the cream cheese layer.
Refrigerate and add the topping:
9. Chill in the refrigerator for 30 minutes to 1 hour, until the pudding is set.
Top with the remaining Cool Whip and sprinkle with mini chocolate chips or chocolate shavings.
Refrigerate for an additional 2-4 hours to set completely before slicing and serving.
Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Calories: 350 kcal per serving
Servings: 12 servings
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