Chocolate Lasagna – A Chocolate Lover’s Treat

So I’ve been doing some research on health and have started to plan my own intervention. The element of surprise will be key here. Because if I know my “other personality”is going to corner me to discuss nutrition – I’m totally outta there.

The intervention. It’s happening. Soooon.
But only after this chocolate lasagna. It’s the bad boy of desserts I’m feeling adventurous.
Buuuut since I’m not technically starting it yet, of course, it makes perfect sense to go hog wild and whip up some chocolate lasagna. Wouldn’t you? It’s totally the next logical thing to do.
A true addict at work here: a last ditch effort to rebel against dietary restrictions. It’ll be my last dessert. Until I can curb my “problems”.

INGREDIENTS

• 36 Oreo cookies (regular, not double stuffed)
• 6 tablespoons butter, melted
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 3 1/4 cups cold milk, plus 2 tablespoons, divided
• 12 oz tub Cool Whip, divided
• 2 – 3.9 oz packages chocolate instant pudding mix
• 1/2 cup mini chocolate chips

INSTRUCTIONS

1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1 1/4 cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
4. In a large bowl, mix together chocolate instant pudding and 3 1/4 cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
5. ..............................

for full instruction please see ; www.thekitchensnob.com

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