Chocolate Lasagna

Whaaaaaaaaaaaaaaaaaaaaat????
(serves 6-8)

1 package regular Oreo cookies (not Double Stuff) - 36 cookies
6 T. Kerrygold* butter, melted
8 oz. package cream cheese, softened
1/4 cup granulated sugar
2 T. cold whole* milk
12 oz. tub Cool Whip, divided
2 of the 3.9 oz. packages Chocolate Instant Pudding
3&1/4 cups cold whole milk
1&1/2 cups mini chocolate chips

Begin by crushing the Oreo cookies in the food processor or 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. Transfer the crumbs to a large bowl. Stir in the melted butter and use a fork in incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9x13" baking dish. Press the crumbs into the bottom of the pan. Place the pan in the fridge while you work on the additional layers. Mix the cream cheese with a mixer until light and fluffy. Add in 2 T. of milk, and sugar, and mix well. Stir in 1&1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine chocolate instant pudding with the rest of the milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 min. so that the pudding can firm up further. 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 fridge for 4 hours before serving.

"Nothing costs as much as caring - except not caring."

Have FUN today, and way to hold on Hawks!!!!! Whew.

Love,

Machete Milletti