Friday, August 2, 2013

Chocolate Lasagna: Easy and yummy dessert for potlucks.

Here is a recipe that I saw on Facebook that I actually tried and LOVED. I brought it over to a friends house for a casual dinner with our kids and the children all devoured it. It was quick and easy and you can actually adjust the ingredients to avoid high fructose corn syrup, hydrogenated vegetable oil... etc.

It is now my go to for potlucks and gatherings.

1 package Oreo cookies (or Newman-O's, as I prefer)
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
2 tablespoons cold milk
1 (12 ounce) container whipped topping, divided
2 packages chocolate instant pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips

Begin by crushing 36 Oreo cookies. Place them in a large ziplock bag and crush them with a rolling pin (or use a food processor, if you have one.) When the Oreos have turned into fine crumbs, you are done.

Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to mix 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.

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

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. Spread the remaining whipped topping 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.

And then... enjoy! Its yummy!

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