Chocolate Lasagna

Directions

1. Place the 36 Oreo cookies in a food processor
2. Process until fine crumbs
3. Transfer cookie crumbs into a mixing bowl
4. Stir in the 6 tbl of melted butter to the crumbs stir till well incorporated
5. Transfer the crumb mixture to a 9x13 baking dish flatten crumb mixture evenly using the back of of a 1 Cup measuring cup
6. Place dish in the refrigerator while making the next layer
7. Place softened cream cheese into a mixing bowl and whip with a mixer until light and fluffy
8. Stir in 1 1/4 C of the Cool whip the 2 tbl. of cold milk, 1/2 tsp. vanilla and 1/4 C of sugar and mix well
9. Spread this mixture over the cookie crust and place back in the fridge while making the next layer
10. In a bowl combine the instant chocolate pudding and the 3 1/4 C cold milk mix with a mixer for several minutes until the pudding thickens
11. Pour mixture evenly over the Cool whip layer spread lightly with a spatula if need be to even out
12. Place dessert back in the fridge for about 5-10 minutes to let the chocolate layer firm up a little
13. Spread the remaining Cool whip over the top of the dessert
14. Sprinkle the chocolate chips evenly over the top
15. Refrigerate for 4 hours to set the dessert or place in the freezer for and hour before serving