Mommy's Time Out Magazine May 2019 | Page 14

Chocolate lasagna


1 package regular Oreo cookies

6 Tablespoon butter, melted

8 ounce package cream cheese, softened

1/4 cup granulated sugar

2 Tablespoons cold milk

12 ounce tub cool whip

2-3.9 ounce packages Chocolate Instant Pudding

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips


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.

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.

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.

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.


by Rachel Hibbert