Brenda’s Recipe
November 24, 2016 by Brenda McGee

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Typically, lasagna is thought of by layering lasagna noodles with sauce, meat and cheese...

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Typically, lasagna is thought of by layering lasagna noodles with sauce, meat and cheese. This recipe will take your savory layering technique and change it into a delicious dessert, while still staying simple to make.

Please email me at brencook4u@gmail.com with your comments and have a wonderful Thanksgiving.

CHOCOLATE LASAGNA

Ingredients:

1 package regular Oreo cookies (about 36)

6 Tablespoons butter, melted

8 oz. cream cheese, softened

1/4 cup granulated sugar

2 Tbs. cold milk

1 (12 oz.) tub Cool Whip, divided

2 (3.9 oz.) packages chocolate instant pudding

3 1/4 cups cold milk

1 cup mini chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 degrees. Butter 9×13-inch baking dish.
  2. Cush Oreo cookies (either with food processor by hand in a zip-lock bag with rolling pin). Crush until fine crumbs.
  3. Transfer Oreo crumbs to a large bowl. Stir in 6 Tbs. butter, using fork to incorporate butter with crumbs. Press mixture into the baking dish, pressing crumbs into the bottom of dish. Place pan into preheated oven and bake for 6 minutes. Remove from oven, cool and place in refrigerator while you work on other ingredients.
  4. Mix cream cheese until fluffy. Add 2 Tbs. milk and 1/4 cup sugar. Mix until combined. Stir in 1 cup Cool Whip.
  5. Spread cream cheese mixture over Oreo crust slowly with an offset spatula. Place in refrigerator for 5 minutes.
  6. In a separate bowl, combine the chocolate pudding and milk mixing until thick. Spread this chocolate pudding on cream cheese layer. Place in refrigerator again for 10 minutes to allow pudding to set.
  7. Once pudding set, spread remaining Cool Whip on chocolate layer and top with mini chocolate chips. Refrigerate for 4 hours before serving.