Mommy's Time Out Magazine August 2018 - Page 12


from the Kitchen of Rachel Hibbert

Chocolate Lasagna


1 package regular Oreo cookies

6 Tablespoon butter, melted

1/4 cup granulated sugar

2 Tablespoons cold milk

12 ounce tub cool whip

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips

8 ounce package cream cheese, softened

2-3.9 ounce packages Chocolate Instant Pudding


1. Begin by crushing 36 Oreo cookies. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs.

When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

2. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk and sugar, mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.

3. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Spread the mixture over the cream cheese layer. Allow the dessert to rest for about 5 minutes so the pudding can firm up further.

4. Spread the remaining Cool Whip over the top then sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.