Two things I love: Italian food and chocolate. So when I saw the words “chocolate lasagna” flash across my screen I couldn’t help but click them.
What followed was a delicious looking recipe with the most decadent layering of chocolatey goodness this girl has ever seen. (and I’ve seen a lot of desserts in my day).
Here’s the skinny on how to whip up these bad boys (though lets be real, theres nothing skinny about them).
36 regular OREO’s
6 Tablespoons butter, melted
1 (8 oz) package of cream cheese, softened
1/4 cup sugar
2 Tablespoons cold milk
1 (12 oz) container Cool Whip, divided
2 (3.9 oz) pkg’s. chocolate instant pudding
3 1/4 cups cold milk
1 cup mini chocolate chips
Butter a 9×13 dish and set aside.
Crush OREO’s in a zip top bag with a rolling pin. Add melted butter into the bag and mix until combined. Press OREO mixture into the bottom of the dish and place in the refrigerator for 5 minutes.
In a medium sized bowl whip the cream cheese until fluffy. Add in 2 Tablespoons of milk and sugar. Mix until combined. Stir in 1 cup Cool Whip, then spread the mixture lightly over the crust. Place in the fridge for another 5 minutes.
In a separate bowl combine the chocolate pudding and cold milk. Whisk together until thick. Then spread over the top of the cream cheese layer. Place back in the fridge for another 5-10 minutes to allow pudding to set.
Once pudding has set spread remaining Cool Whip on the chocolate layer and then top with chocolate chips. Place in the fridge for 3-4 hours before serving.