Chocolate Lasagna
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Equipment
- 7×11 deep casserole dish (or similar)
- nonstick cooking spray
- Food processor (or blender)
- mixing bowls
- spoon
- Measuring cups and spoons
- electric hand mixer
- Plastic wrap
Ingredients
- 1 (14 ounce) package Oreos(double stuffed or regular)
- ⅓ cup salted butter, melted
- 1 (8 ounce) block cream cheese, softened and cubed
- 1 (16 ounce) container cool whip, divided
- ¼ teaspoon almond extract
- 1 cup powdered sugar, divided
- 2 (3.9 ounce packages) of instant chocolate pudding
- milk that is required to make the pudding according to package instructions
- ½ cup chocolate shavings
Instructions
- Prepare your pan. Spray a 7×11 deep casserole dish with non-stick spray and set aside.
- Crush the Oreos. In a blender or food processor, pulverize the Oreos until they are a fine sand consistency. Set aside ½ cup.
- Make the crust. In a large mixing bowl, add the Oreo crumbs and melted butter and mix well to combine until all Oreo crumbs are saturated in butter (no dry dusty clumps).
- Press the crust in the pan. Smooth the Oreo crust evenly in the bottom of your casserole dish. Press the crust down with a spoon or a flat measuring cup. Place it in the fridge while you make the filling.
- Make the cream cheese layer. In a large bowl, use an electric hand mixer to beat the cream cheese, 8 ounces of Cool Whip, and ½ cup powdered sugar until smooth. Spread it over the Oreo crust and place it back into the refrigerator.
- Make the pudding. Prepare the chocolate pudding according to the package instructions. Smooth it over the cream cheese layer and place it back into the refrigerator.
- Make the topping. Fold the remaining ½ cup powdered sugar into the remaining 8 ounces of Cool Whip and spread it over the top of your pudding layer.
- Refrigerate.
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