Chocolate Lasagna

1. 1

   Put Oreos into a food processor and pulse until they are fine crumbs. Pour in the melted butter and continue pulsing until fully incorporated.

2. 2

   Transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the dish forming a crust. Place the dish in the refrigerator while you work on the rest of the layers.

3. 3

   Mix the cream cheese with a mixer until light and fluffy. Add the first amount of milk and the sugar and mix until fully incorporated. Fold in 1 and 1/2 cups of the Cool Whip. Spread this mixture over the crust. Put dish back in the fridge.

4. 4

   In a bowl, combine pudding with the second amount of cold milk. Whisk for 3-5 minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the cream cheese layer. Put it back in the refrigerator for 5 minutes.

5. 5

   Spread the rest of the Cool Whip over the top, using as much or as little as you like. It should completely cover the pudding layer.

6. 6

   Evenly sprinkle mini chocolate chips over the top. I usually end up using almost the whole bag, but you could use the entire bag if you'd like.

7. 7

   Place in the freezer for 1 hour, or the refrigerator for 4 hours. Slice into squares and serve.

8. 8

   Recipe from centercutcook.com.

* Per serving · 4 servings · Values may vary.

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