Put Oreos in a food processor until they are fine crumbs.
Put Oreo crumbs in a large bowl and stir in 6 tablespoons of melted butter.
Put mixture into a 9x13 pan, press the crumbs to the bottom and then place in refrigerator while you are working on the next step.
Take crust out of refrigerator and spread new mixture over the Oreo crust.
Combine pudding and 3 1/4 cups of cold milk, whisk until pudding is thick.
Spread pudding over the previous cream cheese layer and then put in refrigerator for 5 minutes.
Spread remaining Cool Whip over the top.
Sprinkle on mini chocolate chips.
Place in freezer for 1 hour or place in refrigerator for 4 hours.
You may now serve your Chocolate Lasagna. Enjoy!
- 36.0 Regular Oreos
- 6.0Tbsp Melted butter
- 8.0oz Softened cream cheese
- 1/4c Granulated sugar
- 2.0Tbsp Cold milk
- 12.0oz Cool Whip
- 2.0 3.9oz Instant chocolate pudding packs
- 1/4c Cold milk
- 1/2c Mini chocolate chips
- Food processor
- 9x13 pan
- Large bowl