Chocolate Lasagna – A Chocolate Lover’s Treat

Ummm okayyy. Chocolate lasagna? Seriously, people. What will the Italians think of next? Fine, it’s not Italian. But doesn’t it make you want to eat this while skipping through one of Tuscany’s fields of sunflowers? The Under the Tuscan Sun soundtrack playing while your hair flies behind you in slow motion. Okay, just me then?

But for reals now. Lately, I’ve been thinking a lot about my eating habits and know I need to make some drastic changes. I’ve never been really disciplined when it comes to healthy eating.

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

• In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
• 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.
• 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.
• For full instructions please see : www.thekitchensnob.com

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