Chocolate Lasagna

Directions

1. 1
   Put Oreos into a food processor and pulse until they are fine crumbs. Pour in the melted butter and continue pulsing until fully incorporated.
2. 2
   Transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the dish forming a crust. Place the dish in the refrigerator while you work on the rest of the layers.
3. 3
   Mix the cream cheese with a mixer until light and fluffy. Add the first amount of milk and the sugar and mix until fully incorporated. Fold in 1 and 1/2 cups of the Cool Whip. Spread this mixture over the crust. Put dish back in the fridge.
4. 4
   In a bowl, combine pudding with the second amount of cold milk. Whisk for 3-5 minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the cream cheese layer. Put it back in the refrigerator for 5 minutes.
5. 5
   Spread the rest of the Cool Whip over the top, using as much or as little as you like. It should completely cover the pudding layer.
6. 6
   Evenly sprinkle mini chocolate chips over the top. I usually end up using almost the whole bag, but you could use the entire bag if you'd like.
7. 7
   Place in the freezer for 1 hour, or the refrigerator for 4 hours. Slice into squares and serve.
8. 8
   Recipe from centercutcook.com.