Tuesday, April 2, 2013

Chocolate "Lasagna"

I was trying to figure out what to make for Easter dessert the night before and just happened upon this recipe posted somewhere on Facebook. Facebook to the rescue, right? To say that it was delicious would be a terrible understatement! So chocolatey, so gooey, but also very light in texture. It was the perfect finishing touch after a big holiday dinner!

You Need:
  • 1 package regular Oreo cookies
  • 6 Tbsp butter, melted
  • 8 oz package of cream cheese, softened
  • 1/4 cup sugar
  • 2 Tbsp milk
  • 12 oz tub of sugar free Cool Whip, divided
  • 2) 3.9 oz boxes Chocolate Fudge instant pudding mix
  • 3 1/4 cups of COLD milk
  • 1/2 tsp almond extract
  • mini chocolate chips for the top (next time tho, I think I'm going to melt them and drizzle across the top instead.)
  1. Crush the Oreo cookies in food processor til it becomes fine crumbs. Pour into large bowl.
  2. Stir the melted butter into the mixture and incorporate with a fork til evenly mixed. Transfer to a 9x13 baking dish and press the crumbs evenly into the bottom. Place in fridge.
  3. With a mixer, beat the cream cheese til light and fluffy. Add in 2 Tbsp of milk and sugar. Mix well.
  4. Stir in 1 and 1/4 cup of the Cool Whip and again, mix well. Carefully spread this on top of the cookie crumbs.Place back into refrigerator.
  5. In large bowl, combine both packages of the pudding mix, the almond extract and the 3 1/4 cups of cold milk. Whisk for a few minutes, til the pudding thickens up. 
  6. Spread the pudding over the cream cheese/Cool Whip layer. Let rest for 5 minutes to further firm up.
  7. Spread the remaining Cool Whip, evenly, on top. Garnish with mini chocolate chips, or drizzle with chocolate. Let chill in refrigerator for 4 hours, or freezer for 1 hour, before serving.
  8. Sit back and wait for the compliments. Believe me, they WILL come. :)

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