INGREDIENTS:
1 (12 oz) package chocolate sandwich cookies (such as Oreos), crushed
6 Tablespoons melted butter
1 (8 oz) package of cream cheese, softened (leave out on counter for a couple hours)
1/4 cup granulated sugar
3 1/4 cups plus 2 Tablespoons cold milk, divided
1 (12 oz) tub Cool Whip (I use sugar free)
1 (5.9 oz) package instant chocolate pudding (again I use sugar free)
1 1/2 cups mini chocolate chips, semisweet or dark
DIRECTIONS:
Crush cookies for crust:
Put 36 chocolate cookies into a large ziploc plastic bag and crush, using a rolling pin until fine crumbs form.
Make crust:
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 13″ x 9″ inch baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Make cream cheese layer:
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1 1/4 cups Cool Whip. Spread mixture over cookie crust.
Make chocolate pudding:
In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk for several minutes until pudding begins to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
Finish assembling lasagna and chill:
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips. Place in freezer for 1 hour or in refrigerator for 4 hours before serving. Enjoy!
