Chocolate Lasagna

INGREDIENTS 

FOR THE CRUST

• 1 package Oreo cookies
• 6 tablespoons butter melted
• cooking spray

FOR THE CREAM CHEESE LAYER

• 8 ounces cream cheese softened
• 1/4 cup sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract
• 1 1/2 cups whipped topping

FOR THE PUDDING LAYER

• 2 3.9 ounce packages of chocolate pudding mix
• 3 1/4 cups milk

FOR THE TOPPING

• 1 bag miniature chocolate chips
• 3 cups whipped topping such as Cool Whip (thawed)

INSTRUCTIONS 

FOR THE CRUST

1. Coat a 9″x13″ pan with cooking spray.
2. Place the Oreo cookies in a food processor and process until fine crumbs form.
3. Transfer the Oreo crumbs to a bowl and pour in the butter. Stir until thoroughly combined.
4. Firmly press the Oreo mixture into the bottom of the pan with your fingers or the bottom of a measuring cup.
5. Freeze the pan for 10 minutes to set the crust.

FOR THE CREAM CHEESE LAYER

1. Place the cream cheese in the bowl of a mixer. Beat until smooth and fluffy. 
2. Add the sugar, milk and vanilla extract and beat until smooth.
3. Fold 1 1/2 cups of the whipped topping into the cream cheese mixture.
4. Spread the cream cheese mixture in an even layer over the Oreo crust.
5. Place the pan in the freezer for 10-15 minutes to chill.

FOR THE PUDDING LAYER

1. Place the packages of chocolate pudding in a bowl and add 3 1/4 cups milk. Whisk until smooth and starting to thicken, 2-3 minutes. 
2. Spread the pudding in an even layer over the cream cheese layer.
3. Place the pan in the freezer for 10-15 minutes to chill.

FOR THE TOPPING

1. Pipe or spread 3 cups whipped topping over the pudding layer. Sprinkle with chocolate chips.
2. Cover the pan loosely and chill in the refrigerator for a minimum of 3 hours or up to 3 days.
3. Cut into squares and serve. For the cleanest slices, place the pan in the freezer for 30 minutes prior to slicing.