Chocolate Lasagna

• 36 whole Oreo Cookies
• 6 Tablespoons Melted Butter
• 8 ounces, weight Cream Cheese, At Room Temperature
• 2 Tablespoons Whole Milk
• 1/4 cups Sugar
• 12 ounces, weight Cool Whip
• 2 packages (3.9 Oz. Size) Instant Chocolate Pudding Mix
• 3-1/4 cups Whole Milk
• 12 ounces, weight Mini Chocolate Chips

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. 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. 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. 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. 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. 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. Place in the freezer for 1 hour, or the refrigerator for 4 hours. Slice into squares and serve.
8. Recipe from centercutcook.com.

cookies, butter, weight cream cheese, milk, ubc, chocolate pudding mix, milk, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-lasagna-2/ (may not work)