What Shall We Make Today?

Picnic season is starting, so let’s make an easy, no bake dessert! Chocolate Lasagna!

Recipe Ingredients:

1 package regular Oreo cookies (not the Double Stuff kind) – about 36 cookies

5 Tablespoon butter, melted

8-ounce package cream cheese, softened

1/4 cup granulated sugar

2 Tablespoons cold milk

Optional – 4 tbsp chocolate liqueur such as Godiva Chocolate Liqueur or Bailey’s.( If you don’t want to use this, just leave it out! No substitution of another liquid is required.)

12-ounce tub Cool Whip, divided

2 of 3.9-ounce packages Chocolate Instant Pudding

3 1/4 cups cold milk

1 1/2 cups mini chocolate chips

Instructions:

Crush 36 Oreo cookies. You can use a food processor, but you could also place them in a large ziploc bag and crush them with a rolling pin or meat tenderizer mallet. Crush until the Oreos have turned into fine crumbs.

Add the Oreo crumbs to a large bowl. Stir in melted butter. Use a fork to mix the butter into the cookie crumbs. Transfer the mixture into a 9 x 13 inch baking dish, pressing the crumbs into the bottom of the dish. Place the baking dish into the refrigerator and work on the additional layers.

In a large bowl mix the cream cheese with a mixer until light and fluffy. Add 2 Tablespoons of milk and sugar. Mix well. Add the chocolate liquor if desired. Stir in 1 1/2 cups Cool Whip and completely mix. Spread this mixture over the Oreo crust.

In a bowl, add 3 and 1/4 cups cold milk to the chocolate instant pudding. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the pudding mixture over the cream cheese layer. Allow the dessert to firm up on the countertop for 5 minutes.

Spread the remaining Cool Whip on top. Next sprinkle mini chocolate chips over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours then serve.

This dessert can be frozen for a week.

ENJOY!