Tuesday, June 11, 2013

Noodleless Lasagna

Chocolate Lasagna – sounds like it could be good.  But about those noodles.  Eek.  Chocolate and pasta?  Not so sure about that together.  Good thing this Lasagna did not include any noodles.
On Mother’s Day we also celebrated Allison’s birthday.  Her motto is – the more chocolate the better.  Ok, maybe that’s not her motto, but of any motto I’ve heard of – I think that one fits her best.  She loves chocolate.   This recipe is heavy on the chocolate but it didn’t seem too heavy (if that makes sense).  I made the Oreo crust kind of chunky – gave the dessert a nice crunch.  Cool Whip lightens up the cream cheese and mini morsels? Provides even more chocolate on top.
The kids all loved it – even Bronwyn.  Oh, we shouldn’t give her chocolate until her first birthday?  Oops… guess we broke that rule…. I’m OK with it… she doesn’t seem to be too harmed.

Chocolate Lasagna
What you need!

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

Make it!
Begin by crushing 36 Oreo cookies. 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 Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch 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 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups 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 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 refrigerator for 4 hours before serving.

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