Chocolate Lasagna

• Oreo cookies36
• tablespoons butter, melted↗6
• (8 ounce) package cream cheese, softened↗1
• cup granulated sugar↗1⁄4
• tablespoons milk, cold↗2
• (12 ounce) container Cool Whip, divided1
• (4 ounce) packages chocolate instant pudding2
• cups milk, cold↗3 1⁄4
• cups mini chocolate chips↗1 1⁄2

Step-by-step instructions

1. 1

   Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

2. 2

   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.

3. 3

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

4. 4

   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. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. 5

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