Oreo Lasagna

Recipe View Prepare the Oreo Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin. (5 minutes)

Recipe View In a medium bowl, combine the crushed cookies with the melted butter. Press the mixture firmly into the bottom of a 9x13-inch baking pan to create an even crust. Refrigerate for at least 15 minutes to allow the crust to set. (20 minutes)

Recipe View Prepare the Cream Cheese Layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Gradually add the granulated sugar and milk, mixing until well combined. Gently fold in 1 1/4 cups of the thawed whipped topping until smooth. (10 minutes)

Recipe View Spread the cream cheese mixture evenly over the refrigerated Oreo crust. Return to the refrigerator while you prepare the pudding layer. (5 minutes)

Recipe View Prepare the Chocolate Pudding Layer: In a separate bowl, whisk together the instant chocolate pudding mix with 3 1/4 cups of milk until smooth and slightly thickened, about 5 minutes. (5 minutes)

Recipe View Gently spread the chocolate pudding mixture evenly over the cream cheese layer. Refrigerate the lasagna for at least 10 minutes to allow the pudding to set slightly. (10 minutes)

Recipe View Finish and Chill: Spread the remaining whipped topping evenly over the chocolate pudding layer. Sprinkle the top generously with mini chocolate chips. (5 minutes)

Recipe View Refrigerate the Oreo Lasagna for at least 4 hours, or preferably overnight, to allow all the layers to set completely and the flavors to meld together. (240 minutes)