Chocolate Lasagna

Ingredients

• 1 normal-size pack OG or Gluten-Free Oreos
• 6 tablespoons (1 stick) Butter (melted)
• 8 ounces cream cheese (softened)
• 1/4 cup granulated sugar
• 2 tablespoons Milk (cold)
• 12-16 ounces Cool Whip
• 4 ounces Instant Chocolate Pudding
• 1.5 cups chocolate chips

Instructions

1. Crush ALL Oreos into crumbs.
2. Mix crushed Oreos and melted butter well in a large bowl until homogeneous.
3. Transfer Oreo-Butter mixture into baking dish and spread into an even layer on the bottom.
4. Place the baking disk in the freezer (or the fridge if you want to leave and come back to finish later) in order to firm it up slightly.
5. Mix the cream cheese until light and fluffy. Stir in the milk, the sugar, and 50-75% of the Cool Whip until homogeneous.
6. Spread the Cool Whip and cream cheese mixture over the Oreo crust in the dish.
7. Make the instant chocolate pudding, then spread it on top of the Cool Whip and cream cheese mixture.
8. Place the dish in the fridge and allow it to rest for at least 10 minutes.
9. Spread the remaining Cool Whip over the top of the pudding.
10. Sprinkle the top with the chocolate chips.
11. Place in the freezer for 1 hour, or the fridge for 4 hours before serving.