A few weeks ago the ladies I work with got together for a night of Bunco. It is a really fun game and since we only do it once a year, I look forward to the night pretty much all year long. We each contribute some type of dish and we catch up on everything but school things. We also have retirees come back to join us and others who have left our school for some reason or another.
I knew that I wanted to contribute some type of dessert for Bunco night, and this recipe has been bookmarked for way too long. It reminded me of the Chocolate Chip Cookie Delight that my coworkers love so much. It is pretty much the exact same thing, but instead of a chocolate chip cookie layer, you have an Oreo one. Both are winners in my book and both happen to be big crowd-pleasers. Another added bonus is that this requires no baking time and is a cinch to throw together. This would be perfect for those hot summer days that are right around the corner.
Chocolate Oreo Lasagna
- 1 package Oreos
- 1/2 cup (1 stick) butter
- 1-8 oz package cream cheese, softened
- 1 cup powdered sugar
- 2-12 oz tubs whipped topping
- 2-3.9 oz packages chocolate instant pudding
- 3 ¼ cups cold milk
Process cookies in a food processor until they are finely crushed. Put aside 1/2 cup of Oreo crumbs for sprinkling on top at the end. Combine remaining Oreo crumbs with the melted butter and stir until the crumbs are well coated. Press evenly into the bottom of a 13×9 inch dish. Refrigerate until ready to use.
In a large bowl, beat the pudding mixes and the milk together with a wire whisk or your electric mixer for two minutes.
Using an electric mixer, whisk together the cream cheese and powdered sugar until smooth. Add in 1 container of the whipped topping and fold together until well incorporated.
With a spatula, spread the cream cheese layer evenly across the top of the Oreo crust, then spread the pudding on top. Top the pudding layer with the remaining whipped topping, then garnish with crushed Oreos. Refrigerate until ready to serve.