Chocolate Lasagna
Materials
- 32 Gluten Free Oreo Cookies
- 6 TBSP Melted Butter
- 8 oz Cream Cheese
- 1/4 Cup Sugar
- 2 TBSP Milk
- 12 oz Cool Whip-divided
- 5.9 oz Chocolate Instant Pudding It's the big box of pudding or 2 of the smaller ones.
- 3 Cups Cold Milk For the pudding. If you buy 2 small boxes, follow their directions on the back to make the pudding.
- 1 1/2 Cups Mini Chocolate Chips
Instructions
- Put cookies into a Ziploc bag and use a rolling pin or meat pounder and crunch them up. You can also use a food processor but I like the cookies somewhat thicker for the crust and not so finely crunched.
- Put cookies into a bowl and pour 6 TBSP melted butter over it. Use a fork to coat all the cookie crumbles.
- Pour into a well greased 9x13 baking dish. I dampen my hands and press down cookie crust to cover the whole dish. Stick in the fridge while you mix the rest.
- In a stand mixer or with a hand mixer, mix cream cheese, 2 TBSP milk, and sugar until it is fluffy. Add in about 1/2 (1 1/4 cup to be exact) of the cool whip and mix for a few more seconds.
- Spread this mixture over the cookie crust.
- In a large bowl whisk the instant pudding mix and milk until it starts to thicken. Pour/spread over the cream cheese mixture.
- Stick it in the fridge for 10 minutes to let the pudding set up before adding the topping.
- Spread remainder of the cool whip on top of the pudding and sprinkle on the mini chocolate chips.
- Stick in the fridge until ready to serve! Try and make at least 2 hours ahead of time so it sits in the fridge and gets nice and cold before serving. Enjoy!