Post by Loupy on Sept 7, 2018 21:31:41 GMT -7
Chocolate Lasagna
From: Ashley @ www.centercutcook.com/chocolate-lasagna/
This is for YOU, the chocolate lover out there who is looking for a chocolate-y treat that is actually quite light! Chocolate Lasagna is a dessert you don’t want to miss!
We really loved this Chocolate Lasagna. Each layer complimented the next just perfectly! And, it makes a big 9 x 13 inch pan so that you will have plenty for sharing. Oh, and did I mention that it’s a no-bake treat? I love it when I come across a fantastic treat that requires no oven! Enjoy!
Prep time: 20 min
Freezer time: 1 hou
Total time: 1 hour, 20 min
INGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounce tub Cool Whip, divided
2 of the 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips
DIRECTIONS
Begin by crushing 36 Oreo cookies.
I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin.
When the Oreo's 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 incorporate 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 2 Tablespoons of milk, and sugar, and mix well.
Stir in 1 and 1/4 cups Cool Whip.
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 Cool Whip 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.
From: Ashley @ www.centercutcook.com/chocolate-lasagna/
This is for YOU, the chocolate lover out there who is looking for a chocolate-y treat that is actually quite light! Chocolate Lasagna is a dessert you don’t want to miss!
We really loved this Chocolate Lasagna. Each layer complimented the next just perfectly! And, it makes a big 9 x 13 inch pan so that you will have plenty for sharing. Oh, and did I mention that it’s a no-bake treat? I love it when I come across a fantastic treat that requires no oven! Enjoy!
Prep time: 20 min
Freezer time: 1 hou
Total time: 1 hour, 20 min
INGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounce tub Cool Whip, divided
2 of the 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips
DIRECTIONS
Begin by crushing 36 Oreo cookies.
I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin.
When the Oreo's 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 incorporate 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 2 Tablespoons of milk, and sugar, and mix well.
Stir in 1 and 1/4 cups Cool Whip.
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 Cool Whip 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.