This CHOCOLATE lasagna is all sorts of amazing

Trine Jensen-Burke

Sometimes a recipe just sounds so wonderfully decadent that you simply can’t abstain from making it.

This heavenly-sounding chocolate lasagna (like, would you ever have regular lasagna again having heard of this?!) is one of those discoveries, we feel.

Just imagine inviting the book club over and dishing out this lasagna as a little treat to go with all that wine. (As we all know book club is just another name for drinking-wine-around-someones-kitchen-table club). We think it would go down an absolute storm.

Or even better, telling the kids that you are having lasagna for dessert (just wait for the sad faces!), and then plonking this version down in front of them. *Wins mum-of-the-year award.

Ingredients

36 Oreo cookies (regular, not double stuffed)
6 tablespoons butter, melted
8 oz cream cheese, softened
¼ cup granulated sugar
3¼ cups cold milk, plus 2 tablespoons, divided
12 oz tub Creme Fraiche, whipped
2 – 3.9 oz packages chocolate instant pudding mix
½ cup mini chocolate chips

Instructions

In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1¼ cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
In a large bowl, mix together chocolate instant pudding and 3¼ cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than ½ cup of the chocolate chips if you want more!)
Chill in fridge for 4 hours or freezer for 1 hour.

(Recipe via Thekitchensnob.com)