HOW TO MAKE IT :
Chocolate Chip Cookie Lasagna
- For the crust layer, pulse cookies in a food processor until fine crumbs. Or use a ziploc bag and crush with a rolling pin!
- Add melted butter to the cookie crumbs and pour into the bottom of a 13×9 baking dish.
- Using the palm of your hand or the bottom of a cup, firmly press the crumbs into the bottom of the dish. Set aside.
- In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold Cool Whip in cream cheese mixture until blended. Fold in mini chocolate chips.
- Pour over crust. Using an offset spatula, spread the mixture evenly over the crust layer.
- In a large bowl add two packages of INSTANT chocolate pudding mix. Make sure you purchase the instant variety or this won’t set up properly.
- Whisk in milk. You’ll use less milk than the box says because you want this layer extra thick and fudgy.
- Once the pudding mix is well blended, spread the pudding over cheesecake layer.
- Add remaining Cool Whip to the top of the chocolate lasagna. Sprinkle with more mini chocolate chips and refrigerate for 3 hours or overnight.
- Slice and serve. Store in refrigerator for up to 5 days. ENJOY.
Nutrition Information:
Yield: 24
Serving Size: 1 slice
Amount Per Serving: Calories: 407Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 208mgCarbohydrates: 45gFiber: 1gSugar: 28gProtein: 5g
