Chocolate explosion!

Posted on June 5, 2013. Filed under: Deserts | Tags: , , |

Matt and I are going to Cali’s later today for a cookout. We’ve got chicken marinating and pasta salad in the fridge, and…Oreo lasagna in the freezer. See, I was on stumble earlier (what else would I be doing though!) and stumbled on the recipe and thought that would be perfect for a cookout dessert. Mine isn’t as pretty as the pictures on the site I found the recipe on, but I also feel like some of the numbers in the recipe are slightly off. The cream cheese layer didn’t really cover the crust, so I had to add more whipped cream to make it work. I also got impatient with the pudding layer and it may have melted some things, but no harm in that, it has to be in the freezer anyway. I haven’t tried it yet, clearly, but I did taste all of the components and they taste great apart. This recipe is very easy and doesn’t take long, so you should try it out!

Oreo Lasagna
(From Guyism)

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 granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3.25 cups cold milk
1.5 cups mini chocolate chips

1. Crushing 36 Oreo cookies into fine crumbs with food processor or ziplock bag and a vodka bottle rolling pin.
2. 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.
3. 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.
4. 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. (If this doesn’t happen, you screwed up and bought regular instead of instant. Transfer to stove and bring to boil then continue.) 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.
5. 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


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