Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies

 6 Tablespoon butter, melted

 1- 8 ounce package cream cheese, softened

 1/4 cup 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

DIRECTIONS

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

 Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

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