Friday, July 26, 2013

Chocolate lasagna recipe

Chocolate lasagna.  Yep.  Layers of chocolate, cookies, cream, pudding, yumminess.  I found it on Pinterest and couldn't resist.  I was crazy to make it, knowing I wouldn't be able to eat it, so I made a huge tray of it and then sent a huge portion of it away to friends.(I hope you guys enjoyed it!)  Of course I put a tiny healthy spin on it. 


1 package of regular oreo cookies, not double stuffed.

6 Tbsp butter, melted

1 8oz package of cream cheese, softened

1/4 cup granulated sugar

2 Tbsp cold milk

1 12 oz tub of cool whip, divided

2 3.9oz packages of chocolate pudding

3 1/4 cups cold milk

1 1/2 cups mini chocolate chips.  (I used regular sized chips.)

Crush 36 Oreo cookies.  I used a big ziploc bag and a rolling pin and crushed them until they  were fine crumbs.  Transfer cookie crumbs into a large bowl and stir in the 6 Tbsp of melted butter.  When that is mixed well enough, pour them into a 9x13 glass baking dish and press down until the bottom is completely covered with the crumb mixture.  Place the dish into the refrigerator while you work on the next steps.

 Mix the cream cheese with a mixer until it is light and fluffy.  Add in two tbsp of milk, sugar, and mix well.  Stir in 1 1/4 cups of cool whip.  (I skipped the cool whip in this step and used lowfat vanilla bean greek yogurt instead.) Pour this mixture over the cookie crumb crust. 

In a bowl, mix both packages of chocolate pudding with 3 1/4 cups of cold milk.  Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the cream cheese mixture.  Allow the dessert to rest for about 5 minutes so the pudding can firm up further. 

Spread the remaining cool whip over the top.  (I ended up cutting the cool whip by 1/3 and used more greek yogurt, vanilla bean flavored.) Then sprinkle the chocolate chips evenly over the top of that. 

Place in the freezer for one hour or the fridge for 4 hours before serving. 

It was delicious! 

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