Chocolate Cookie Lasagna
For the crust
cooking spray
7 tablespoons butter
package Oreo cookies
For the cream cheese layer
0.25 cup sugar
9 ounces cream cheese
0.5 teaspoon vanilla extract
1 1/2 cups whipped topping
2 tablespoons cream or milk
For the pudding layer
3 1/4 cups milk
2 3.9 ounce packages of chocolate pudding mix
For the topping
3 cups whipped topping such as Cool Whip
1 bag miniature chocolate chips
INSTRUCTIONS
For the crust
Coat a 9"x13" pan with cooking spray.
Place the Oreo cookies in a food processor and process until fine
crumbs form.
Transfer the Oreo crumbs to a bowl and pour in the butter. Stir until
thoroughly combined.
Firmly press the Oreo mixture into the bottom of the pan with your
fingers or the bottom of a measuring cup.
Freeze the pan for 10 minutes to set the crust.
For the cream cheese layer
Place the cream cheese in the bowl of a mixer. Beat until smooth and
fluffy.
Add the sugar, milk and vanilla extract and beat until smooth.
Fold 1 1/2 cups of the whipped topping into the cream cheese
mixture.
Spread the cream cheese mixture in an even layer over the Oreo crust.
Place the pan in the freezer for 15 minutes to chill.
For the pudding layer
Place the packages of chocolate pudding in a bowl and add 3 1/4
cups milk. Whisk until smooth and starting to thicken, 2-3 minutes.
Spread the pudding in an even layer over the cream cheese layer.
Place the pan in the freezer for 10-15 minutes to chill.
For the topping
Pipe or spread 3 cups whipped topping over the pudding layer.
Sprinkle with chocolate chips.
Cover the pan loosely and chill in the refrigerator for a minimum of4
hours or up to 4 days.
Cut into squares and serve. For the cleanest slices, place the pan in
the freezer for 35 minutes prior to slicing.
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