Chocolate Lasagna

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 Chocolate Lasagna
Ingredients
– 14.3 ounces Oreo cookies (regular, not double stuffed)
– ½ cup margarine or  butter, melted
– 8 ounces cream cheese, softened
– 8 ounces Cool Whip, divided (½ cup to fold in, ½ cup for topping)
– 1 cup powdered sugar
– 5.1 ounces instant vanilla pudding mix
– 5.1 ounces instant  chocolate pudding mix
– 3 cups milk (divided: 1½ cups for pudding, 1½ cups for filling)
– Chocolate syrup, for drizzling 

Książka kucharska

Instructions
1. Crush the Oreos into fine crumbs using a food processor or by placing them in a zip‑top bag and crushing with a rolling pin.
2. In a medium bowl, whisk the melted margarine and crumbs together until the mixture resembles wet sand.
3. In a separate bowl, beat the cream cheese with 1 cup powdered sugar until smooth.
4. Add ½ cup Cool Whip to the cream cheese mixture and fold gently.
5. In a third bowl, whisk the vanilla pudding mix with 1½ cups milk; repeat with chocolate pudding mix and the remaining 1½ cups milk.
6. Assemble layers:
– Spread a thin layer of Oreo mixture on the bottom of a 9×13 inch dish.
– Spoon a layer of vanilla pudding over the crumbs, then press lightly.
– Add a layer of chocolate pudding.
– Repeat the sequence until all layers are used, finishing with a topping of the remaining Cool Whip.
7. Drizzle chocolate syrup over the top, then refrigerate for at least 30 minutes (up to 3 hours) to set.
8. When ready to serve, cut into squares and enjoy