Chocolate Lasagna
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 143.2
- Total Fat: 7.8 g
- Cholesterol: 6.3 mg
- Sodium: 191.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 0.0 g
- Protein: 2.3 g
View full nutritional breakdown of Chocolate Lasagna calories by ingredient
Number of Servings: 24
Ingredients
-
36 Reduced Fat Oreo Cookes
6 Tbsp. butter melted
1 -8 ounce light cream cheese, softened
1/4 cup. graulated sugar
1 -12 ounce tub light Cool Whip
2 pkg of Chocolate Sugar Free Instant Pudding
3 1/4 cups milk
1 cup mini Chocolate Chips
Tips
Can be made into cupcakes but it is a bit time consuming to assemble.
Directions
1. Crush 36 Reduced Fat Oreo cookies. Use food processor or crush in ziplock bag and crush with rolling pin.
2. Spray 9x13 pan with Pam
3. Transfer Oreo Crumbs to large bowl. Stir in 6 Tbsp. melted butter. Use fork to incorporate butter into cookie crumbs
4. Spread Oreo into 9x13 pan. Press crumbs into bottom of pan. Place pan in refrigerator while working on additional layers.
5. Mix an 8 ounce box of cream cheese with a mixer until light and fluffy. Add in 2 Tbsp of milk, 1/4 cup granulated sugar and mix well. Spread this mixture over crumb crust.
6. In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk until mixture starts to thicken. Use a spatula to spred mixture over cream cheese mixture. Allow dessert to rest for about 5 minutes so that pudding can firm up more.
7. Spread remaining Cool Whip over the top of pudding. Sprinkle mini chocolate chips evenly over the top. Place in freezer for 1 hours or in the refrigerator for 4 hours before serving.
8.Place 1 Tbsp cool whip on top of each cupcake. Use a spoon to spread out.
9.Sprinkle mini chocolate chips on top.
10. Place in freezer for at least an hour or in refrigerator for at least 4 hours.
Serving Size: Makes 24 Cupcakes or one 9x13 inch pan
2. Spray 9x13 pan with Pam
3. Transfer Oreo Crumbs to large bowl. Stir in 6 Tbsp. melted butter. Use fork to incorporate butter into cookie crumbs
4. Spread Oreo into 9x13 pan. Press crumbs into bottom of pan. Place pan in refrigerator while working on additional layers.
5. Mix an 8 ounce box of cream cheese with a mixer until light and fluffy. Add in 2 Tbsp of milk, 1/4 cup granulated sugar and mix well. Spread this mixture over crumb crust.
6. In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk until mixture starts to thicken. Use a spatula to spred mixture over cream cheese mixture. Allow dessert to rest for about 5 minutes so that pudding can firm up more.
7. Spread remaining Cool Whip over the top of pudding. Sprinkle mini chocolate chips evenly over the top. Place in freezer for 1 hours or in the refrigerator for 4 hours before serving.
8.Place 1 Tbsp cool whip on top of each cupcake. Use a spoon to spread out.
9.Sprinkle mini chocolate chips on top.
10. Place in freezer for at least an hour or in refrigerator for at least 4 hours.
Serving Size: Makes 24 Cupcakes or one 9x13 inch pan