I am minding my own business and checking out Facebook this morning when up pops this gigantic picture of chocolate lasagna.

I've not been feeling too good this week, so all I want to do is curl up in bed with a big bucket of ice cream. Now I see this. I might have to try it out on my cheat day this weekend. Here's the recipe:


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 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips


1. 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.
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
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 thepudding 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.
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.