*ingredients:
°1 package (36) Oreo cookies
°6 tablespoons of melted unsalted butter
°8 ounces of soft cream cheese
°1/4 cup granulated sugar
°2 tablespoons of cold milk
°1 tub (16 ounces) cold whisk, thawed and divided
°2 packages (3.9 ounces each) instant chocolate pudding mix
°3 1/4 cups of cold milk
°1 1/2 c mini chocolate chips
Nutrition Facts: Serving Size: 1 slice (1/16 recipe) Calories: 452 Total Fat: 27g Saturated Fat: 15g Cholesterol: 51mg Sodium 410mg Total Carbohydrates: 48g Dietary Fiber: 2g Sugars: 36g Protein : 6 g
*directions:
Crush Oreo cookies to fine crumbs using a food processor
In a mixing bowl, mix together the Oreo cookie crumbs and melted unsalted butter. Stir well until homogeneous.
Press Oreo cookie mixture into bottom of a 9″ x 13″ baking dish. Using back of a spoon to smooth mixture into an even layer.
In another mixing bowl, mix the soft cheese, granulated sugar, and 2 tablespoons of the cold milk. Beat with an electric mixer until the mixture becomes smooth and creamy.
Fold in half of cold mixing bowl until well mixed.
Spread the cream cheese mixture over the Oreo crust in the baking dish.
In a separate mixing bowl, whisk the chocolate pudding mix and 3 1/4 cups cold milk until smooth.
Spreading chocolate pudding mix on cream cheese layer in baking dish.
Spreading rest cold shake on chocolate pudding layer.
Sprinkle mini chocolate chips over the Cool Whip layer.
Cover the baking tray with plastic wrap and place in the refrigerator for 2-3 hours, or until tender.
Slice the chocolate lasagna from Heavenly No-Bake and serve.
Enjoy !