Oreo Lasagna Food

OREO LASAGNA

Steps:

• Crush the whole package of cookies either with a food processor. Save 1 cup to sprinkle on top of dessert lasagna when it's done.
• In a small bowl mix remaining crumbs with melted butter. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish, and press the crumbs into the bottom of the pan.
• Using electric mixer, mix half of Cool Whip, softened cream cheese, and powdered sugar in a large bowl.
• Spread the mixture on top of the oreo crust. Transfer to the refrigerator while you are making the pudding.
• In a bowl, combine chocolate instant pudding with cold milk. Whisk for several minutes until the pudding starts to thicken. Spread the pudding over the previous layer, and let it sit for 10 minutes to firm up the pudding.
• Spread the remaining half of cool whip over the pudding, and sprinkle with reserved Oreo crumbs on top.
• Refrigerate until ready to serve.
• Enjoy!

OREO LASAGNA RECIPE - (4.1/5)

Steps:

• Spray a 9x13-inch casserole dish with nonstick spray In a food processor or in a zip-closed bag, crush the Oreo Cookies. Set aside 1 cup of crushed Oreos for topping the finished lasagna. Combine remaining crushed Oreo's with melted butter. Press buttered Oreo's into the bottom of the prepared dish. In a small bowl whip, the softened cream cheese using a handheld mixer until light and fluffy. Mix in sugar, milk and 1 1/4 cups of cool whip until well combined. Spread cream cheese layer over the Oreo crust until smooth and even. Layer chocolate pudding in an even layer over the cream cheese. Spoon remaining cool whip over pudding and gently smooth. Sprinkle on all of the mini chocolate chips. Place in refrigerator to chill for at least 4 hours but overnight is best. Top with reserved crushed Oreos before serving.

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also 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.

OREO® LASAGNA

Steps:

• Crush chocolate sandwich cookies. Mix in butter. Press mixture into a 9x13-inch baking pan to make the crust. Refrigerate crust.
• Beat cream cheese until fluffy. Add sugar and 2 tablespoons milk; mix well. Stir in 1 1/4 cup whipped topping. Spread mixture onto the crust and refrigerate.
• Mix pudding with 3 1/4 cups milk until thickened, about 5 minutes. Spread over the cream cheese layer. Refrigerate lasagna for 10 minutes.
• Spread remaining whipped topping over the lasagna and sprinkle with chocolate chips. Refrigerate for 4 hours.