Crushed Oreos, milk, chocolate pudding, and chocolate chips are sandwiched between layers of this no-bake chocolate lasagna. Is there anything greater than that?
Ingredients
Oreo Crust
36 regular Oreo’s
6 Tablespoons butter , melted
Layer 1
1 (8-ounce) package cream cheese , softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounces Cool Whip , divided
Layer 2
2 (3.9-ounce) packages dry chocolate instant pudding
3 1/4 cups cold milk
Topping
Mini chocolate chips , optional
Crushed Oreo’s , optional
Instructions
Oreo Crust
In a food processor or blender, blend Oreo’s (whole cookies) into fine crumbs. Add melted butter and mix until combined. Press mixture into the bottom of a 9×13-inch dish and place in the freezer or the refrigerator 5 minutes.
Layer 1
In a medium-sized bowl, whip the cream cheese until fluffy with an electric mixer. Add in the sugar and milk. Mix until combined. Stir in 1 cup Cool Whip, then spread the mixture lightly over the crust. Place in the freezer or fridge for another 5 to 10 minutes.
Layer 2
In a separate bowl, whisk the pudding and cold milk together until thick. Once thickened, spread over the top of the cream cheese layer. Place back in the fridge for another 5 to 10 minutes to allow pudding to set.
Topping
Once pudding has set, spread the remaining Cool Whip on top and sprinkle with chocolate chips or crushed Oreo’s. Store in the refrigerator 2 to 3 hours. Slice just before serving and enjoy while cold.
