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Chocolate Lasagna

December 18, 2016

Chocolate Lasagna

1 package Oreo cookies, 36 cookies
6 Tbsps. butter, melted
8 oz. cream cheese, room temperature
1/4 cup sugar
2 Tbsps. milk
12 ounce Cool Whip toppping, divided
2  3.9 oz. pkgs Chocolate Instant Pudding.
3 1/4 cups milk
1 1/2 cups mini chocolate chips

Crush Oreo cookies in food processor or in a large zip lock bag using a rolling pin.  Place crumbs in a large bowl and stir in butter with a fork until well blended.   Press into a 9×13 baking pan then chill in frig for a while.

Cream together cream cheese, 2 Tablespoons of milk, and sugar, until light and fluffy.   Stir in 1 1/4 cups Cool Whip topping and spread this mixture over chilled oreo crust.

Whisk together chocolate instant pudding with 3 1/4 cups milk until pudding starts to thicken. Carefully spread over top of cream cheese layer.   Chill for 15 minutes.   Then top with remaining Cool Whip topping.  Sprinkle mini chocolate chips over the top and freeze for about an hour or so then chill in frig for 4 hours or overnight before serving.

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Posted by Deedol Schoenmakers Kitchen

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