Oreo Lasagna

My friend, Shirley, made this for bridge a couple of months ago.  It was so delicious!  You can make this a healthier version by using reduced-fat cream cheese, skim milk, and fat-free Cool Whip.

• 10-12 oz. pkg. Oreo cookies
• 2 tablespoons butter, melted
• 8 oz. pkg. cream cheese, softened
• 1/4 cup sugar
• 2 tablespoons milk
• 8 oz. container Cool Whip
• 4 pk. chocolate pudding cups (or make 1 pkg. instant chocolate pudding)

Spray a 11 x 7-inch casserole dish.

In food processor, or in ziploc, closed bag, crush Oreo cookies.  Set aside 3/4 cup Oreo crumbs for topping.  Combine remaining Oreo crumbs with melted butter.  Press buttered Oreos into bottom of dish and chill.

In a small bowl whip cream cheese until light and fluffy.  Mix sugar, milk and 1 1/4 cups Cool Whip into mixture until well combined.  Spread cream cheese mixture over Oreo crust until smooth and even.

Layer pudding cups in even layer over cream cheese.  Spoon remaining Cool Whip over pudding and gently smooth.  Sprinkler remaining crushed Oreo’s on top.

Place in refrigerator to chill at least 4 hours but overnight is best.

Serves 8.

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