Chocolate Heaven

Good evening friends.  It has been a dark rainy day here.  Kind of makes you want to be really lazy.  

Don't you just love chocolate?  Who doesn't right?  

Our church had a fish fry last night and the ladies were to bring the deserts.  I had no idea what to make.  So....where do I turn?  Pinterest of course! 

Thanks to Pinterest, I made a delicious new recipe that was a big hit. Chocolate lasagna. I brought home a clean dish!  

I had to share it with all of you.   Yummmyyy!

Here is the picture of mine.

Oh my!  Let me tell you.  It was delicious!

I found the original recipe here.here.

I will share it with you also.

Chocolate Lasagna

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. 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.
2. 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.
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 1/4 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 evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

**I did not use my food processor.  I let Darbee help.  She had a blast crushing them with a  hammer.  I put them in a double zip loc bag and she pounded away!

**I used a 16 oz. cool whip.  I ended up using the entire container.

This turned out so good.  I hope you like it!

I am linking up with Tammy's blog today!