Chocolate Lasagna

(Courtesy of centercutcook.com)

Ingredients:
1 pkg. regular Oreos (not the Double Stuff)- about 36 cookies
6 Tbsp butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 c. granulated sugar
2 Tbsp. cold milk
1 tub (12 oz.) Cool Whip, divided
2 pkgs. (3.9 oz. each) chocolate instant pudding
3 1/4 c. cold milk
1 1/2 c. miniature chocolate chips

Directions:
Begin by crushing Oreo cookies- you can use the food processor or a large ziploc bag and crush them with a rolling pin.  Crush until they are a fine crumb.

Transfer the crumbs to a large bowl.  Stir in butter and use a fork to incorporate the butter.  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 refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy.  Add in 2 Tbsp. milk and sugar.  Mix well.  Stir in 1 1/4 c. Cool Whip.  Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 1/4 c. cold 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 minutes so that the pudding can firm up.

Spread the remaining Cool Whip over the top.  Sprinkle miniature chocolate chips evenly over the top.  Place in the freezer for 1 hour or the refrigerator for 4 hours before serving.