Nothing beats my regular Lasagna – unless I am making my chocolate lasagna! I have had a lot of requests for this recipe recently. So, chocolate lovers here it is! I will admit whenever chocolate pudding, cool whip, and Oreo cookies come together in my kitchen; it just has to be good. Enjoy!
This recipe makes 24 servings.
35 Oreo Cookies
6 Tbsp. butter, melted
1 pkg. 8 oz Philadelphia Cream Cheese, softened
¼ cup sugar
2 Tbsp. cold milk
1 tub 12 oz. COOL WHIP Whipped Topping, thawed, divided
2 pkg. 3.9 oz each Jell-O Chocolate Instant Pudding
3 ¼ cups cold milk
Process cookies in food processor until fine crumbs form. You can place Oreos in a big zip-loc bag and crush with a rolling pin, or between wax or parchment paper. Place cookie crumbs into a medium bowl; mix with melted butter. Press into bottom of 13×9 inch dish, place in refrigerator until needed.
Beat cream cheese, sugar, and 2 Tbsp. milk in medium bowl until blended. Stir in 1 ¼ cups COOL WHIP; spread over cooled crust.
Beat pudding mixes and 3 ¼ cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Sprinkle with additional crushed OREO cookies if desired. I like to use mini chocolate chips. You should refrigerate at least 4 hours before serving.
Suggestions: If you place the dish into the freezer for 45 minutes prior to serving, it cuts easier.