Friday, June 28, 2013
Chocolate Oreo Lasagna
As the weather starts to warm up, I know the last thing I feel like doing is turning on the oven or stove and heating up my kitchen and house, this is when no-bake desserts are the best. After you make this dessert, you keep it refrigerated, so it is a great, cool refresher.
I am not sure if I have ever made a more decadent dessert, but this was worth it. It did dirty a few dishes, but I would do it again, anytime. This has an oreo crust, then a layer of chocolate pudding, then a cool whip layer, then topped with more oreo crumbs, so. good.
This dessert is one that I will be making for many years, I already know. This is perfect for kids and adults, it makes a large pan, you can make it ahead, and it is one of the best desserts ever!
Source: Stick a Fork in it, via Dainty Chef
1 package of Oreos
1/2 cup of Butter, melted
2 packages of Chocolate Instant Pudding, 3.9 oz. each
3 1/4 cup of Milk, cold
1 package of Cream Cheese, 8 oz., softened
1 cup of Powdered Sugar
2 tubs of Whipped Topping, 12 oz. each
First, crush your cookies. I think a food processor is the easiest way, but I am sure a blender or you hand will be fine as long as you get the crumbs very fine. Set aside 1/2 cup of the crumbs for the topping. Combine the remaining oreo crumbs with the melted butter. Press evenly into a 9 x 13 inch pan and refrigerate until you are ready to assemble the other layers.
Next, in a large bowl, beat the pudding mixes with the milk in a mixer or with a whisk for two minutes. Set aside.
Now, using an electric mixer, mix together the cream cheese and powdered sugar, until smooth. Add in one of the tubs of whipped topping and fold in, until well incorporated.
Next, spread the cream cheese mixture on top of the oreo crust with a spatula, then spread the pudding on top, followed by the remaining whipped cream topping, sprinkle with leftover 1/2 cup of oreo crumbs. Refrigerate until you are ready to eat.
The Barbee Housewife