Chocolate Lasagna
Ingredients:
| 1 | package Oreo cookies, crushed |
| 6 | tablespoons butter, melted |
| ½ | pound cream cheese, softened |
| ¼ | cup sugar |
| 2 | tablespoons milk, very cold |
| 12- | ounce tub Cool Whip |
| 3.9- | ounce package instant chocolate pudding |
| 3¼ | cups milk, very cold |
| 1½ | cups mini chocolate chips |
Crush 3‑dozen Oreo cookies into very fine crumbs. Stir melted butter into crumbs with a fork. Press crumbs into the bottom of a 9×13‑inch baking pan. Chill while working on other layers.
Beat cream cheese until light and fluffy. Mix in 2 tablespoons of milk and the granulated sugar. Stir in about 1¼ cups of Cool Whip. Spread this mixture over the Oreo crust.
In a bowl combine chocolate instant pudding with 3¼ cups cold milk. Whisk until pudding starts to thicken. Spread pudding on top of previous layer. Allow the dessert to rest for about 5 minutes.
Spread the remaining Cool Whip over the top. Sprinkle with chocolate chips. Freeze for 1 hour or refrigerate for at least 4 hours before serving.