Tuesday, October 29, 2013

Sweet Tooth Tuesday: Chocolate lasagna

Our birthday tradition is that the birthday person gets to choose their dessert and dinner.  I couldn't decide on my dinner but I knew what I wanted for dessert: Chocolate Lasagna!!  Since my hubby was making it, it had to be easy so this recipe doesn't require any cooking =) And he was creative and changed up the recipe...he made it mint chocolate...my favorite!!

(yes, I turned the dreaded 3-0 this year!!)

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies (we used the grasshopper Keebler ones)
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips (we used the Andes mint chocolate chips)

Begin by crushing 36 Oreo cookies. We recruited the help of our 4 year old...and a rolling pin.  He had some fun.  When the Oreos have turned into fine crumbs, you are done.
Combine the Oreo crumbs with 6 tablespoons melted butter. Press the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Put the pan in the fridge while you mix the rest.

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 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 chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

(yes, those are finger smears....they may or may not match the size of my fingers....)