Shawnee's Oreo Lasagna

You know those dishes - the ones that if you don't steal a serving and leave it for yourself at home that you won't get any once the potluck starts? This is one of those dishes. My college roommate, Shawnee, has been solidifying her spot as "Favorite Aunt" with this dish (and her super fun personality) for years.

Let's Get Started!

Ingredients

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies

• 6 Tablespoon butter, melted

• 8 ounce package cream cheese, softened

• 1/4 cup granulated sugar

• 2 Tablespoons cold milk

• 12 ounce tub Cool Whip

• 2 of the small (1.9 ounce) packages Chocolate Instant Pudding

• cold milk

• 1 1/2 cups mini chocolate chips or more Oreos

Directions

1. Begin by crushing 36 Oreo cookies.

2. Transfer the Oreo crumbs to a 9x13 inch baking dish. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs.

   1. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. 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 1/2 cups Cool Whip. Spread this mixture over the crust.

4. 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.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips OR crushed Oreos evenly over the top.

6. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Enjoy!

(Before everyone else does)