Served at the 2015 Chocolate Wine Trail
Crust:
1 pkg. regular Oreo cookies (not double stuffed)
6 Tablespoons butter, melted
Topping:
8 oz. cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1 – 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
2 bars White Chocolate, shaved
Crush the Oreo cookies by using a food processor or rolling pin until they are fine crumbs. Stir in butter until distributed. Press the mixture into the bottom of a 9×13 pan.
Mix the cream cheese with a mixer until fluffy. Add in 2 tbsp of milk and sugar and mix well. Stir in 1 and 1/4 cups cool whip. Spread over crust. Combine chocolate pudding and 3 1/4 cups cold milk and whisk until pudding starts to thicken. Spread this mixture over the cream cheese layer. Allow to rest for 5 minutes so pudding firms up. Spread the remaining cool whip over the top. Sprinkle mini chocolate chips and shaved white chocolate over top. Refrigerate 4 hours before serving.
Pair with Bias Sparkling Strawberry Punch
Chocolate Lasagna, Bias Winery
