Chocolate Lasagna

The inspiration for this blog came from my works Christmas party. I decided to get a dessert so the chocolate lasagna is what I chose. I honestly didn't know what I was getting, but chocolate sounded delicious at the moment. Well it ended up being delicious....p.s. Earl's in Brook is fantastic. So the other day I wanted chocolate and that chocolate lasagna sounded soooo good. I looked on Pintrest and found a recipe! Let me say this is beyond good. If you think it looks fantastic its taste is a billion times better. Trust me you want to try this!

Ingredients

• 1 package regular Oreo cookies (not the double stuff)

• 6 Tbsp butter, melted

• 1 package cream cheese (8 ounces)

• 1/4 cup sugar

• 2 Tbsp cold milk

• 1 - 12 ounce tub Cool Whip, divided

• 2 - 3.9 ounce package Instant Chocolate Pudding

• 3 1/4 cup cold milk

• 1 1/2 cup mini chocolate chips

Directions

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. 

• Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. 

• Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer.

• Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving. 

 Unfortunately Curt and I finished this and we don't have any left. Its probably good because could eat it every day!