Chocolate Lasagna Recipe

Ingredients

• 1 package Oreo cookies (regular kind) 36 oreos
• 6 Tablespoon melted butter
• 8 oz package Cream cheese
• 1/4 cup sugar
• 2 Tablespoons cold milk
• 2 tubs of Cool whip
• 2 Boxes of Instant Chocolate pudding (each package is 3.9 oz)
• 3 cups cold milk
• 1 1/2 cups mini chocolate chips

Directions

1. Stick all of the Oreos (36 oreos) in the Blender or food processor (or in a ziplock bag and smash them with a rolling pin). 
2. Blend or smash until they turn into small crumbs and there are no more big piece.
3. Melt butter and stir into oreo crumbs until well combined.
4. Pour oreos into the bottom of a 9x13 baking pan (cake pan) and smash down until they coat the bottom of the pan.
5. Place in fridge
6. Now mix the cream cheese until fluffy 
7. Add 2 tablespoons milk and 1/4 cup sugar and mix well.
8. Then stir in 1 1/4 cup cool whip.
9. Add this over top of the oreo crumb layer and smooth until it is all covered.
10. Put in fridge
11. Mix instant pudding and 3 cups of milk and whisk for 2 minutes until it thickens.
12. Now spread this over the previous layer. 
13. Put in fridge for 10 minutes to let pudding set a little.
14. Put the remaining whip cream on top for your final layer.
15. Cover with mini chocolate chips
16. Place in fridge for 4 hours or in freezer for 1 hour to set.
17. Serve and Enjoy!

Source: http://www.raininghotcoupons.com/chocolate-lasagna-recipe/

DIRECTIONS Crush 36 Oreo’s, cream and all. Use a food processor for the best result. You can also place them in a ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Prepare cupcake tins with paper liners. You will make 24 cupcakes with this recipe. Prepare the pudding according to package directions and set aside. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs.

From: http://centercutcook.com/chocolate-lasagna-cupcakes/

INGREDIENTS 1 package regular Oreo Cookies, about 36 cookies. *You will use the WHOLE cookie, cream and all! 6 tablespoons butter, melted 1-8 ounce package cream cheese, softened 1/4 cup granulated sugar 1- 12 ounce tub Cool Whip, divided (*See note about Cool Whip above) 1- 3.9 ounce package Chocolate Instant Pudding made according to package directions (You will need 2 cups of milk) 1 cup mini chocolate chips DIRECTIONS Crush 36 Oreo’s, cream and all. Use a food processor for the best result. You can also place them in a ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Prepare cupcake tins with paper liners. You will make 24 cupcakes with this recipe. Prepare the pudding according to package directions and set aside. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. Place a heaping tablespoon of Oreo mixture in each cupcake liner. I used a 1 tablespoon cookie dough scoop (found on Amazon) to simplify this process. Firmly press the crumbs into the bottom of each cup. Next comes the cream cheese layer. Mix an 8 ounce package of cream cheese with a mixer until it is light and fluffy. Add in 2 tablespoons of milk, 1/4 cup granulated sugar, and mix well. Stir in 1 heaping cup full of Cool Whip *see note above if you don’t know what Cool Whip is, or it’s not available where you live. Place a heaping tablespoon of mixture on top of the Oreo layer. Use a spoon to spread the mixture evenly. *Optional – skip the cream cheese layer and use ice cream instead! If you choose to use ice cream, allow it to soften a bit before scooping a heaping tablespoon in place of the cream cheese mixture. Pudding Layer – scoop 1 tablespoon of pudding on top of the cream cheese/or ice cream layer. You will have just enough pudding if you use 1 tablespoon for each cupcake. Use a spoon to spread the pudding evenly. Place 1 tablespoon Cool Whip on top of each cupcake and use a spoon to spread it out. Sprinkle mini chocolate chips on top. Place traditional cupcakes in the freezer for at least an hour before serving. If you are making them with ice cream in place of the cream cheese layer, allow them to firm up in the freezer for 3-4 hours. *Be sure to read the helpful tips above for a few more suggestions.

From: http://centercutcook.com/chocolate-lasagna-cupcake

INGREDIENTS 1 package regular Oreo Cookies, about 36 cookies. *You will use the WHOLE cookie, cream and all! 6 tablespoons butter, melted 1-8 ounce package cream cheese, softened 1/4 cup granulated sugar 1- 12 ounce tub Cool Whip, divided (*See note about Cool Whip above) 1- 3.9 ounce package Chocolate Instant Pudding made according to package directions (You will need 2 cups of milk) 1 cup mini chocolate chips DIRECTIONS Crush 36 Oreo’s, cream and all. Use a food processor for the best result. You can also place them in a ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Prepare cupcake tins with paper liners. You will make 24 cupcakes with this recipe. Prepare the pudding according to package directions and set aside. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. Place a heaping tablespoon of Oreo mixture in each cupcake liner. I used a 1 tablespoon cookie dough scoop (found on Amazon) to simplify this process. Firmly press the crumbs into the bottom of each cup. Next comes the cream cheese layer. Mix an 8 ounce package of cream cheese with a mixer until it is light and fluffy. Add in 2 tablespoons of milk, 1/4 cup granulated sugar, and mix well. Stir in 1 heaping cup full of Cool Whip *see note above if you don’t know what Cool Whip is, or it’s not available where you live. Place a heaping tablespoon of mixture on top of the Oreo layer. Use a spoon to spread the mixture evenly. *Optional – skip the cream cheese layer and use ice cream instead! If you choose to use ice cream, allow it to soften a bit before scooping a heaping tablespoon in place of the cream cheese mixture. Pudding Layer – scoop 1 tablespoon of pudding on top of the cream cheese/or ice cream layer. You will have just enough pudding if you use 1 tablespoon for each cupcake. Use a spoon to spread the pudding evenly. Place 1 tablespoon Cool Whip on top of each cupcake and use a spoon to spread it out. Sprinkle mini chocolate chips on top. Place traditional cupcakes in the freezer for at least an hour before serving. If you are making them with ice cream in place of the cream cheese layer, allow them to firm up in the freezer for 3-4 hours. *Be sure to read the helpful tips above for a few more suggestions.

From: http://centercutcook.com/chocolate-lasagna-cupcakes/

SHARE

About Gabriella William